Coconut Key Lime Tofu, Veggie And Noodle Delight

• 1 T. vegetable oil
• 14 oz. extra firm tofu, cubed
• 1 T. unsalted butter
• 1 bunch asparagus, cut in 1/2
• 8 oz. button mushrooms, sliced
• 2 cloves garlic, minced
• 1 1/2 c. broth
• 1 (14.5 oz.) can coconut milk
• Salt and pepper, to taste
• 1 T. brown sugar
• 1/4 t. ground ginger
• 1/8 t. cayenne
• 1/4 c. key lime juice
• 1 box Thai thin rice noodles
• 1/4 c. peanuts, crushed
• 3 T. cilantro, minced

1. In a large skillet heat oil over medium high heat and brown tofu on each side, about 3 to 5 minutes. Remove, drain on paper towel and set aside.
2. Melt butter over medium heat in a medium sauce pan and add asparagus. Cook about 3 to 5 minutes. Add mushrooms and garlic and cook another few minutes. Deglaze pan with broth and coconut milk.
3. Season with salt, pepper, brown sugar, ginger and cayenne then bring to a boil.
4. Reduce heat to low and simmer for a few minutes. Add key lime juice and tofu and cook another few minutes.
5. Finally add rice noodles and cook until tender and almost all liquid has been absorbed, about 5 to 7 minutes.
6. Sprinkle with peanuts and cilantro to garnish.

vegetable oil, extra firm, butter, button mushrooms, garlic, broth, coconut milk, salt, brown sugar, ubc, cayenne, ubc, thin rice noodles, ubc, cilantro

Taken from www.epicurious.com/recipes/member/views/coconut-key-lime-tofu-veggie-and-noodle-delight-50088348 (may not work)