Asian Vegetables With Tofu and Coconut Milk

READY IN: 13mins
Recipe by Ashley U

Quick stir fry.

Top Review by AlwaysHungry

This is a great recipe! I modified it a bit to suit our taste, omitting the snow peas, mushrooms, and eggplant. I also add one chicken breast. I cut it into thin strips, marinated in teriyaki for 30 minutes, and added in step 5. Since I had leftover coconut milk, I went ahead and doubled the sauce--a good idea since it's so delicious. I would guess that if you're serving over rice, this would be more like 4 servings. Adding the chicken breast maybe even 6.

Ingredients Nutrition

Directions

  1. Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
  2. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add garlic and stir 30 seconds.
  5. Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant.
  6. Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes.
  7. Mix in coconut milk, soy sauce and oyster sauce.
  8. Add tofu, bok choy and green onion.
  9. Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
  10. Sprinkle with pepper.
  11. Transfer vegetables to large bowl and serve immediately.

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