Vegetable stew with tofu in coconut milk

Name: Vegetable stew with tofu in coconut milk
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 150 g broccoli florets; 150 g cauliflower florets; 2 pcs garlic cloves; 100 g snap peas; 100 g button mushrooms; 150 g eggplant; 200 ml coconut milk; 2 tbsp soy sauce; 1 tbsp oyster sauce; 200 g tofu; 20 g green onion; to taste salt; to taste black pepper

A quick dish made with vegetables and tofu, cooked in a coconut milk-based sauce.

Total: 13 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 613
Protein: 30 g
Fat: 29 g
Carbs: 80 g

Ingredients

for 2 servings

broccoli florets150 g
cauliflower florets150 g
garlic cloves2 pcs
snap peas100 g
button mushrooms100 g
eggplant150 g
coconut milk200 ml
soy sauce2 tbsp
oyster sauce1 tbsp
tofu200 g
green onion20 g
saltto taste
black pepperto taste

Method

8 steps

Blanch the broccoli and cauliflower florets in boiling water for 1 minute, then drain.
Heat oil in a pan, add minced garlic and sauté for 30 seconds.
Add the broccoli, cauliflower, peas, sliced mushrooms, and eggplant.
Cover and cook over medium heat for about 4 minutes, stirring occasionally.
Pour in the coconut milk, soy sauce, and oyster sauce.
Add the cubed tofu and chopped green onion.
Cover and cook for another 2 minutes until the vegetables are tender.
Sprinkle with black pepper and serve.