Red Curry Tofu Stir-Fry

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Oxmoor House


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1 (14-ounce) package extra-firm tofu, drained

1 (13.5-ounce) can light coconut milk

2 tablespoons light brown sugar

2 tablespoons fish sauce

1 tablespoon dry sherry

1 1/2 teaspoons Thai red curry paste

1 teaspoon grated peeled fresh ginger

2/3 cup uncooked basmati rice

8 ounces asparagus spears

2 teaspoons peanut oil

8 ounces shiitake mushrooms stemmed and sliced

1/2 cup chopped onion

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