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 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

Servings: persons

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

1
Blanch broccoli and cauliflower in pot of boiling salted water 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, mushrooms, and eggplant.
6
Cover and cook until vegetables are almost tender, stirring occasionally, 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, about 2 minutes longer.
10
Sprinkle with pepper.
11
Transfer vegetables to large bowl and serve immediately.
12
Available at Asian markets and in the Asian foods section of most supermarkets.

677

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 florets, 1 tablespoon oriental sesame oil, 2 large 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.

That's it — enjoy your meal!

Asian Vegetables with Tofu and Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions