Painter's Palate Couscous and Peanut Encrusted Tofu

• 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

1. 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.
2. In a small pot follow the directions for the couscous and set aside.
3. Once the couscous is done, form the couscous into a painter's "palate".
4. Cut the radish in 1/2 and use as the eye of pallet.
5. Use the sauces to represent paints and the asparagus as brushes.
6. The mushroom can hold the mustard as a painter's cup.
7. Apply the chopped peanuts to the edges of the tofu, using water to make them stick if necessary.
8. Place the tofu next to the couscous.
9. Enjoy!

olive oil, mushroom cap, couscous, radish, chinese mustard, sweet, duck sauce, szechuan sauce, hoisin sauce, salt, peanuts

Taken from www.foodnetwork.com/recipes/cat-cora/painters-palate-couscous-and-peanut-encrusted-tofu-recipe.html (may not work)