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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jamroze Ahmed
[email protected]This dish was easy to make and very flavorful. The tofu was crispy and the vegetables were tender. The coconut milk sauce was rich and creamy. I will definitely be making this dish again.
Sukur Akando
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The tofu was crispy and the vegetables were tender. The coconut milk sauce was delicious. I would definitely make this dish again.
Mahmuda Mou
[email protected]This was a delicious and healthy meal. The tofu was crispy and the vegetables were tender. The coconut milk sauce was flavorful and creamy. I will definitely be making this dish again.
Muhammad raheel
[email protected]Easy to follow recipe with great results. The tofu was crispy and the vegetables were tender. The coconut milk sauce was delicious. I will definitely be making this dish again.
Nahensha Jean
[email protected]I loved this dish! The tofu was crispy and the vegetables were tender. The coconut milk sauce was rich and creamy. I will definitely be making this dish again.
Retro Senpai
[email protected]This recipe is a keeper! The tofu and vegetables were cooked perfectly, and the coconut milk sauce was delicious. I added a little bit of spice to the sauce, and it was perfect. I will definitely be making this dish again.
DANCER JOYDEB
[email protected]This dish was easy to make and packed with flavor. The tofu was crispy and the vegetables were tender. The coconut milk sauce was rich and creamy. I will definitely be making this dish again.
Laxmi Mckc
[email protected]I'm not a big fan of tofu, but I really enjoyed this dish. The tofu was crispy and flavorful, and the sauce was delicious. I would definitely make this dish again.
Babar Galoch
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it! The flavors were amazing, and the presentation was beautiful. I'll definitely be making this dish again for future gatherings.
ugochukwu ochiabutor
[email protected]This dish was a hit with my family! Even my picky eaters loved it. The vegetables were cooked perfectly, and the sauce was delicious. I'll definitely be adding this recipe to my regular rotation.
Aries Thezodiac
[email protected]I'm always looking for new ways to cook tofu, and this recipe didn't disappoint. The tofu was crispy and flavorful, and it held up well in the sauce. I'll definitely be making this dish again.
Alabama Clay
[email protected]This was my first time cooking with coconut milk, and I was pleasantly surprised by how well it paired with the tofu and vegetables. The sauce was creamy and flavorful, and it really brought the dish together.
Thapelo Malahlela
[email protected]I loved the simplicity of this dish. It was easy to make and didn't require a lot of ingredients. The result was a flavorful and healthy meal that I'll definitely be making again.
Kassandra Serrano
[email protected]This dish was a delightful blend of flavors and textures. The tofu was perfectly crispy on the outside and tender on the inside, while the vegetables retained their crunch. The coconut milk sauce was rich and creamy, with a hint of spice from the cur