Painter's Palate Couscous and Peanut Encrusted Tofu

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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