Thai Shrimp and Tofu with Asparagus+

I did not find this spicy at all.  Would recommend more curry paste and/or sriracha sauce.  Flavors not very complex (to this old tongue) – consider other spices? A few nuts or using a nut oil might also help.  It is a yummy combo with mushrooms and asparagus.  Could also use fish chunks instead of shrimp.  Serving size is large – could serve 4 with this.

1/3  cup oyster sauce
1  tablespoon fish sauce
2  teaspoons sugar
1  teaspoon Thai red curry paste
1  tablespoon canola oil, divided
1  (14-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1/2  pound frozen peeled and de-veined medium shrimp, thawed
2  cups thinly sliced shiitake mushrooms (about 4 ounces)
1  cup pre-chopped onion
1  tablespoon bottled minced fresh ginger
1  tablespoon bottled minced garlic
1  pound asparagus, trimmed and cut into 1/2-inch pieces (about 5 cups)

Combine first 4 ingredients in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add tofu. Cook 3 minutes or until lightly browned; set aside. Heat 1 teaspoon oil in pan; add shrimp. Cook 2 minutes on each side or just until opaque; set aside. Heat remaining 1 teaspoon oil in pan; add mushrooms, onion, ginger, and garlic. Cook 2 minutes or until mushrooms are tender, stirring frequently. Add asparagus; cook 4 minutes or until crisp-tender. Add sauce, tofu, and shrimp back to pan; cook 1 minute or until heated.

Yield: 3 servings (serving size: 2 cups)