ASIAN VEGETABLES WITH TOFU AND COCONUT MILK
This meatless dish can do double duty as a main course or a side dish.
8 small broccoli florets
8 small cauliflower florets
1 tbsp oriental sesame oil
2 large garlic cloves, minced
12 pieces canned baby corn, drained
8 snow peas, strings removed
6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced
1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1” pieces
3/4 cup canned unsweetened coconut milk
2 tbsp soy sauce
1 tbsp oyster sauce or vegetarian oyster sauce
1 baby bok choy, quartered lengthwise
1 green onion, cut into 1-inch pieces
1 2” square baked teriyaki-seasoned tofu*, cut into 1x1/2x1/4-inch pieces
* For a gluten free dish ensure the teriyaki is gluten free.
Directions:
- Blanch broccoli and cauliflower in a pot of boiling salted water for one 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 four 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.