Painter's Palate Couscous and Peanut Encrusted Tofu

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

Yield:
2 servings
Level:
Easy

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Couscous with Scallions