Painter's Palate Couscous and Peanut Encrusted Tofu

Name: Painter's Palate Couscous and Peanut Encrusted Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 4 asparagus, blanched; 283 grams box couscous; 1 cremini mushroom cap; 1 Tbsp duck sauce; 1 Tbsp hoisin sauce; 1 Tbsp Szechuan sauce; 1 Tbsp sweet and sour sauce; 1 Tbsp Chinese mustard; 2 Tbsps olive oil; 1 radish; 2 Tbsps finely chopped roasted and salted peanuts; 2 servings Salt and pepper; 1 slice (1-inch thick) slice firm tofu

Painter's Palate Couscous and Peanut Encrusted Tofu

Need a dairy free main course? Painter's Palate Couscous and Peanut Encrusted Tofu could be an amazing recipe to try. One serving contains 832 calories, 26g of protein, and 25g of fat. This recipe serves 2. If you have roasted and peanuts, szechuan sauce, tofu, and a few other ingredients on hand, you can make it. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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".

Ingredients you will need

Olive Oil

Couscous

Mushrooms

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Asparagus