Asparagus, Shiitake Mushrooms, and Tofu

Name: Asparagus, Shiitake Mushrooms, and Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 2 tablespoons high-heat cooking oil; 8 oz (250 g) firm tofu, drained, patted dry and cubed; 1 garlic clove, minced; 1 small shallot, finely sliced; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 2 teaspoons cooking sherry; 8 oz (250 g) fresh asparagus, ends trimmed and sliced diagonally into 1 in (2.5 cm) pieces; 2 tablespoons fish sauce; 6 fresh shiitake mushrooms, stemmed and thinly sliced; 1 tablespoon palm or brown sugar; 1 tablespoon oyster sauce; 1 tablespoon palm or brown sugar

Preparation info

Serves
6
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This is my friend JJ’s favorite dish. An avid runner who loves fresh veggies and soy protein. I love the simplicity of this recipe. The salty and sweet flavors from the fish sauce and oyster sauce come together beautifully with the heat from the chili. A touch of sherry enhances the flavors and aroma in this dish resulting in a gorgeous vegetarian feast or side dish.

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Ingredients

Method