Yield Makes 2 main-course or 4 side-dish servings Number Of Ingredients 14 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.
Time 13m Yield 2 serving(s) Number Of Ingredients 14 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.
Time 40m Yield 6 Number Of Ingredients 14 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.
Time 1h15m Yield 4 Number Of Ingredients 20 Steps:
Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes. Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray. Discard wet paper towels and cube tofu. Place on the prepared baking tray. Bake in the preheated oven until adequately dry, about 20 minutes. While the tofu is baking, drain pineapple chunks, reserving juice. Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes. Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened. Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes. Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
