Asian Vegetables With Tofu And Coconut Milk

By á-174942

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

Details

Servings 2

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.

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