ASIAN VEGETABLES WITH TOFU AND COCONUT MILK

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Asian Vegetables With Tofu and Coconut Milk image

Make and share this Asian Vegetables With Tofu and Coconut Milk recipe from Food.com.

Provided by Ashley U

Categories     Soy/Tofu

Time 13m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

  • Blanch broccoli and cauliflower in pot of boiling salted water for 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, mushroom and eggplant.
  • Cover and cook until vegetables are almost tender, stirring occasionally for 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 for about 2 minutes longer.
  • Sprinkle with pepper.
  • Transfer vegetables to large bowl and serve immediately.

Nutrition Facts : Calories 613.2, Fat 28.9, SaturatedFat 17.8, Sodium 1618.3, Carbohydrate 80.1, Fiber 31.7, Sugar 28.6, Protein 30.2

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