Asian Vegetables With Tofu and Coconut Milk

Recipe by Ashley U
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READY IN: 13mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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