Asian Vegetables With Tofu and Coconut Milk

Ingredients

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

Food Network Canada

View Full Recipe