Asian Vegetables with Tofu and Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. * Available at Asian markets and in the Asian foods section of most supermarkets.
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