Name: Painter's Palate Couscous and Peanut Encrusted Tofu
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 servings
Cuisine: asian
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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Painter's Palate Couscous and Peanut Encrusted Tofu

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