Red Curry Tofu Stir-Fry

Ingredients

• 8 ounces asparagus spears 
• 0.7 cup rice uncooked
• 1 tablespoon cooking sherry dry
• 14 ounce extra-firm tofu drained
• 2 tablespoons fish sauce 
• 1 teaspoon ginger fresh grated peeled
• 2 tablespoons brown sugar light
• 13.5 ounce coconut milk light canned
• 0.5 cup onion chopped
• 2 teaspoons vegetable oil; peanut oil preferred 
• 8 ounces mushroom caps stemmed sliced
• 1.5 teaspoons thai curry paste red

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water.
2. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
3. Combine coconut milk and next 5 ingredients in a bowl; stir well with a whisk.
4. Add tofu to coconut milk mixture. Cover and chill 1 hour.
5. Cook rice according to package directions, omitting salt and fat.
6. Drain tofu well, reserving marinade. Snap off tough ends of asparagus.
7. Cut asparagus into 2-inch pieces.
8. Heat a large nonstick skillet over medium-high heat.
9. Add peanut oil and tofu; cook 5 minutes, turning cubes until lightly browned on all sides.
10. Transfer tofu to a serving bowl.
11. Add asparagus, mushrooms, and onion to pan; stir-fry 3 minutes.
12. Add reserved marinade to pan; cook, stirring constantly, 5 minutes or until thick.
13. Pour vegetable mixture over tofu, tossing gently.
14. Serve immediately over hot cooked basmati rice.