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Coconut-braised vegetables with tofu
Coconut-braised vegetables with tofu
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Prep Time:
10 minutes
Cook Time:
18 minutes
Total Time:
28 minutes
Flavorful Asian vegetable stir-fry for a speedy, nutritious meal.
Ingredients:
  • 200g (1 cup) basmati rice
  • 18.20 gm olive oil
  • 800g Jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 (about 600g) eggplant, halved lengthways, cut into 1cm-thick slices
  • 40.00 ml Thai noodle sauce
  • 400ml can coconut milk
  • 400ml chicken style liquid stock
  • 1 bunch English spinach, stems trimmed, washed, dried
  • 125.00 ml fresh coriander leaves
  • 48.80 gm fish sauce
  • 2 x 300g packets firm tofu, drained, cut in half lengthways
Instructions:
  • Boil the rice in a large saucepan of salted water according to package instructions until it is tender.
  • Heat the oil in a large saucepan over medium-high heat. Add the pumpkin, eggplant, and garlic, and cook for 5 minutes until they begin to soften. Stir in the Thai noodle sauce and cook uncovered for 2 more minutes until aromatic.
  • Pour in the creamy coconut milk and savory chicken stock. Crank up the heat to high and let the mixture come to a lively boil. Lower the heat to medium and simmer uncovered for 10 minutes until the pumpkin is fork-tender. Toss in the fresh spinach, fragrant coriander, and a splash of umami fish sauce, stirring until the spinach wilts perfectly.
  • Arrange the tofu slices in bowls, ladle the vegetables and sauce over them, and serve alongside the rice.

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