Asian Vegetables With Tofu And Coconut Milk Recipes

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Steps:

• 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.

Steps:

• Blanch broccoli and cauliflower in pot of boiling salted water 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, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, 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, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.
• Available at Asian markets and in the Asian foods section of most supermarkets.