Asian Vegetables With Tofu And Coconut Milk

Asian Vegetables With Tofu And Coconut Milk
Asian Vegetables With Tofu And Coconut Milk

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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 - (abt 4 oz) stemmed, caps sliced

  • 1

    small Chinese or Japanese eggplant quartered longwise, and cut crosswise into 1" pieces

  • 3/4

    cup canned unsweetened coconut milk (available at Asian markets)

  • 2

    tablespoons soy sauce

  • 1

    tablespoon oyster sauce or vegetarian oyster sauce (available at Asian markets)

  • 1

    square baked teriyaki-seasoned tofu - (2" by 2") cut into 1"

  • by 1/2" by 1/4" pieces

  • 1

    baby bok choy quartered lengthwise

  • 1

    green onion cut into 1" pieces

  • Freshly-ground black pepper to taste

Directions

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. This recipe yields 2 main-course or 4 side-dish servings.

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