Asian Vegetables with Tofu and Coconut Milk

By Demi

Ingredients

• 8 small broccoli florets
• 8 small cauliflower florets
• 1 tablespoon oriental sesame oil
• 2 large garlic cloves, minced
• 12 pieces canned baby corn, drained
• 8 snow peas, strings removed
• 6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced
• 1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
• 3/4 cup canned unsweetened coconut milk*
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce* or vegetarian oyster sauce*
• 1 2-inch square baked teriyaki-seasoned tofu, cut into 1x1/2x1/4-inch pieces
• 1 baby bok choy, quartered lengthwise
• 1 green onion, cut into 1-inch pieces

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.