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.
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