Asian Vegetables With Tofu And Coconut Milk Recipe

Name: Asian Vegetables With Tofu And Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small broccoli florets; 8 small cauliflower; 1 tablespoon sesame oil; 2 garlic cloves, minced; 12 pieces canned baby corn, drained; 8 snow peas, string removed; 6 large shiitake mushrooms, steamed, caps sliced; 1 small Chinese eggplants or 1 small Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces; 3/4 cup unsweetened coconut milk; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 baked teriyaki-seasoned tofu, 2-inch square cut into 1x1/2x1/4-inch pieces; 1 baby bok choy, quartered lengthwise; 1 green onion, cut into 1-inch pieces

Servings: persons

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

1
Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
2
Drain and set aside.
3
Heat oil in large nonstick skillet over medium-high heat.
4
Add garlic and stir 30 seconds.
5
Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant.
6
Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes.
7
Mix in coconut milk, soy sauce and oyster sauce.
8
Add tofu, bok choy and green onion.
9
Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
10
Sprinkle with pepper.
11
Transfer vegetables to large bowl and serve immediately.

677

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 small broccoli florets, 8 small cauliflower, 1 tablespoon sesame oil, 2 garlic cloves, minced, and more.

Yes, Asian Vegetables With Tofu And Coconut Milk falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetables With Tofu And Coconut Milk

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