Asian Vegetables with Tofu and Coconut Milk
This spectacularly yummy dish can be the main course or a hearty appetizer. Either way, it’ll win over just about anyone who has reservations about adding tofu to their diet.
Makes 4-5 servings
5-6 small cauliflower florets
5-6 small broccoli florets
2 tablespoons extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thinly sliced into half-moon pieces
4-5 slices fresh ginger, fine matchstick pieces
generous pinch crushed red pepper flakes
organic soy sauce
6-8 dried shiitake mushrooms, soaked until tender, thinly sliced
8-10 snow peas, strings removed, left whole
1 small Chinese or Japanese eggplant, quartered lengthwise, cut into 1-inch pieces
1 cup unsweetened coconut milk
2-4 slices packaged baked tofu, cubed
2-3 baby bok choy, halved lengthwise
2-3 sprigs fresh cilantro, finely minced
Bring a pot of water to a boil and blanche cauliflower for 1 minute. Drain and set aside. In the same water, blanche broccoli for 1 minute. Drain and mix in with cauliflower.
Place oil, garlic, red onion, ginger and crushed red pepper flakes in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a splash soy sauce and sauté for 2-3 minutes. Stir in shiitake, a splash of soy sauce and sauté for 2 minutes. Stir in blanched cauliflower and broccoli. Stir in snow peas and eggplant, along with coconut milk. Season lightly with soy sauce and mirin, cover and cook over low heat until the vegetables are just tender, stirring occasionally, about 4 minutes. Stir in baked tofu and bok choy, cover and cook until bok choy is wilted, 2-3 minutes longer. Remove cover and raise heat to medium, cooking until any remaining liquid has turned into a syrup. Remove from heat and stir in cilantro. Transfer to a serving platter.
Cook’s Tip: You may use flatleaf parsley or fresh basil in this dish if you do not like the flavor of cilantro.