Asian Vegetables with Tofu and Coconut Milk
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kim-nguyen
This meatless dish can do double duty as a main course or a side dish.
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
Instructions
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.
Available at Asian markets and in the Asian foods section of most supermarkets.
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