Asian Vegetables With Tofu and Coconut Milk

Name: Asian Vegetables With Tofu and Coconut Milk
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 serving(s)
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

(2)

Recipe by Ashley U

Quick stir fry.

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READY IN: 13mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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