ASIAN VEGETABLES WITH TOFU AND COCONUT MILK

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

Time 13m

Yield 2 serving(s)

Number Of Ingredients 14

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

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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