Easy Way to Cook Speedy Eggplant Tofu with Coconut Milk Cream

Easy Way to Cook Speedy Eggplant Tofu with Coconut Milk Cream
Easy Way to Cook Speedy Eggplant Tofu with Coconut Milk Cream

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Eggplant Tofu with Coconut Milk Cream. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Eggplant Tofu with Coconut Milk Cream Recipe. Brown the eggplant on all sides Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck So I did one can of coconut milk and one can of coconut cream and only added water as needed after. Sayur lodeh is Indonesian vegetable stew in coconut milk.

You can cook Eggplant Tofu with Coconut Milk Cream using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Eggplant Tofu with Coconut Milk Cream

  1. Make ready 3 of eggplants.
  2. Prepare 4 of tofu.
  3. You need 1,5 cup of or 2 cup unsweetnesd shredded coconut.
  4. It’s 3 of cayenne pepper (chopped finely).
  5. It’s 1 tsp of salt.
  6. It’s 1 of garlic.
  7. Take 2 of red onions.
  8. You need 1 tsp of coriander.
  9. Take 4 cup of water.

Heat about a tablespoon of vegetable oil in a pan and roast the curry paste.This easy to prepare Tofu Eggplant Curry is delicious and flavorful.Serve it with rice for a satisfying vegetarian meal.Pour in coconut milk and bring it to a boil.

Eggplant Tofu with Coconut Milk Cream instructions

  1. Coconut milk: Heat water, but don't boil. It should be hot, but not scalding then coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.).
  2. Blend on high for several minutes until thick and creamy. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out.
  3. Cut eggplants and tofu into bite size then boil the eggplants and tofu.
  4. Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil).
  5. Serve it with rice.

I am not Asian, and I don't want to claim this is an authentic Thai recipe!I had baby eggplants at hand, and I looked for ways to Add eggplants and bell pepper to the skillet with the coconut milk.Combine all ingredients for the curry paste in a food processor and pulse until smooth.

D., certified intuitive eating counselor and owner of Rachael Hartley Nutrition, tells SELF.The type of taste, texture, and yumminess you get really depends on how you like to prepare your eggplant.Place the can of coconut milk in your refrigerator overnight and in the morning, scoop out the thickened top In a large bowl whisk together thickened coconut milk with coriander powder, garam masala I love the idea of using coconut cream to marinate the tofu.The tofu masala looks so good!This is one I came up with during National Vegetarian Week as a lightly spiced and simple way of making a balanced, Indian light supper.