Home Cooks > Recipes > Asian Veggies with Tofu & Coconut Milk

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Ingredients

Yield: Makes 4 to 5 servings

3 tablespoons extra virgin olive oil
4 to 5 slices fresh ginger, fine matchstick pieces
2 to 3 cloves fresh garlic, thinly sliced
1/8 to 1/4 teaspoon crushed red pepper flakes
10 to 12 small broccoli florets (about 4 ounces)
1 red onion, thinly sliced into half moon pieces
1 Chinese or Japanese eggplant, quartered lengthwise,
cut into 1-inch pieces
8 to 10 snow peas, strings removed, diagonally cut in half
1 baby bok choy, cut crosswise into 1-inch wide strips,
separating stalk from leaves
4 tablespoons Kikkoman Soy Sauce, divided
6 to 8 dried shiitake mushrooms, soaked until tender, thinly sliced
2 to 4 slices packaged baked tofu, cubed
1/2 cup unsweetened coconut milk
1/2 cup Pearl Green Tea Organic Soymilk
2 to 3 sprigs fresh cilantro, finely chopped

Instructions

  1. Heat oil in wok or large skillet over high heat. Add ginger, garlic and crushed red pepper; stir-fry 5 seconds, until fragrant. Add broccoli, onion and eggplant and stir-fry 2 minutes. Add snow peas, bok choy stalks and 1 Tbsp. soy sauce; stir-fry 2 minutes longer.
  2. Sprinkle in shiitake, tofu and 1 Tbsp. soy sauce and stir-fry 2 minutes. Add bok choy leaves, coconut milk, soymilk and remaining 2 Tbsp. soy sauce. Cook, stirring, just until sauce is heat through. Remove from heat and stir in cilantro.

    Recipe courtesy of Christina Pirello, star of a PBS television show.

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