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  • Oriental Vegetables With Tofu And Coconut Milk

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    Oriental Vegetables With Tofu And Coconut Milk
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 8 sm broccoli florets
    • 8 sm cauliflower florets
    • 1 Tbsp. oriental sesame oil
    • 2 lrg garlic cloves chopped
    • 12 piece canned baby corn liquid removed
    • 8 x snow peas strings removed
    • 6 lrg shiitake mushrooms - (abt 4 ounce) stemmed, caps sliced
    • 1 sm Chinese or possibly Japanese eggplant quartered longwise,
    •     and cut crosswise into 1" pcs
    • 3/4 c. canned unsweetened coconut lowfat milk
    •     (available at Asian markets)
    • 2 Tbsp. soy sauce
    • 1 Tbsp. oyster sauce or possibly vegetarian oyster sauce
    •     (available at Asian markets)
    • 1 sqr baked teriyaki-seasoned tofu - (2" by 2") cut into 1"
    •     by 1/2" by 1/4" pcs
    • 1 x baby bok choy quartered lengthwise
    • 1 x green onion cut into 1" pcs
    •     Freshly-grnd black pepper to taste

    Directions

    1. Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside.
    2. Heat oil in large nonstick skillet over medium-high heat. Add in garlic and stir 30 seconds. Add in broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook till vegetables are almost tender, stirring occasionally, about 4 min.
    3. Fold in coconut lowfat milk, soy sauce, and oyster sauce. Add in tofu, bok choy, and green onion. Cover and cook till vegetables are just tender and coated with sauce, about 2 min longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.
    4. This recipe yields 2 main-course or possibly 4 side-dish servings.
    5. Comments: This meatless dish can do double duty as a main course or possibly a side dish.

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