Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant tofu with coconut milk cream. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Like its cousin, sayur asem, sayur lodeh has no fixed rules on which vegetables to use.
Eggplant Tofu with Coconut Milk Cream is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Eggplant Tofu with Coconut Milk Cream is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
- Make ready 3 eggplants
- Prepare 4 tofu
- Take 1,5 cup or 2 cup unsweetnesd shredded coconut
- Get 3 cayenne pepper (chopped finely)
- Make ready 1 tsp salt
- Get 1 garlic
- Get 2 red onions
- Prepare 1 tsp coriander
- Prepare 4 cup water
Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious. I didn't have any coconut milk though, only coconut cream. D., certified intuitive eating counselor and owner of Rachael Hartley Nutrition, tells SELF.
Steps to make Eggplant Tofu with Coconut Milk Cream:
- 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.)
- 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
- Cut eggplants and tofu into bite size then boil the eggplants and tofu
- Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil)
- Serve it with rice
The type of taste, texture, and yumminess you get really depends on how you like to prepare your eggplant. 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. You can tweak the recipe by changing the tofu for Quorn if you prefer. It's widely used in Asian cuisine but has become increasingly popular as a creamy, delicious ingredient in baking and cooking. If your recipe calls for coconut milk but you don't have it on hand, you can choose from a number of replacements.
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