Asian Vegetables With Tofu And Coconut Milk

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.