Painter's Palate Couscous and Peanut Encrusted Tofu

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons olive oil
  • 1 cremini mushroom cap
  • 1 (10-ounce) box couscous
  • 1 radish
  • 1 tablespoon Chinese mustard
  • 1 tablespoon sweet and sour sauce
  • 1 tablespoon duck sauce
  • 1 tablespoon Szechuan sauce
  • 1 tablespoon hoisin sauce
  • Salt and pepper
  • 4 asparagus, blanched
  • 1 (1-inch thick) slice firm tofu
  • 2 tablespoons finely chopped roasted and salted peanuts
Directions

In a small saute pan heat the olive oil and sear the mushroom on medium high heat until cooked through, but still firm, about 3 minutes per side. In a small pot follow the directions for the couscous and set aside. Once the couscous is done, form the couscous into a painter's "palate". Cut the radish in 1/2 and use as the eye of pallet. Use the sauces to represent paints and the asparagus as brushes. The mushroom can hold the mustard as a painter's cup. Apply the chopped peanuts to the edges of the tofu, using water to make them stick if necessary. Place the tofu next to the couscous. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Couscous with Scallions