ASIAN VEGETABLES WITH TOFU AND COCONUT MILK
Provided by Kim Nguyen
Categories Milk/Cream Mushroom Side Sauté Vegetarian Tofu Broccoli Cauliflower Corn Eggplant Pea Fall Bon Appétit
Yield Makes 2 main-course or 4 side-dish servings
Number Of Ingredients 14
Steps:
- 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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