Painter's Palate Couscous and Peanut Encrusted Tofu

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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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


  1. 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!