Painter's Palate Couscous and Peanut Encrusted Tofu
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1009
- Total Fat
- 34
- Saturated Fat
- 5
- Carbohydrates
- 133
- Dietary Fiber
- 13
- Sugar
- 9
- Protein
- 48
- Cholesterol
- 0
- Sodium
- 939
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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!