Asian Vegetables With Tofu and Coconut Milk Recipe

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Asian Vegetables With Tofu and Coconut Milk
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Ingredients:

Directions:

  1. Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
  2. Drain and set aside.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add garlic and stir 30 seconds.
  5. Add broccoli, cauliflower, corn, snow peas, mushroom and eggplant.
  6. Cover and cook until vegetables are almost tender, stirring occasionally for about 4 minutes.
  7. Mix in coconut milk, soy sauce and oyster sauce.
  8. Add tofu, bok choy and green onion.
  9. Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
  10. Sprinkle with pepper.
  11. Transfer vegetables to large bowl and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1758.04 Kcal (7361 kJ)
Calories from fat 311.49 Kcal
% Daily Value*
Total Fat 34.61g 53%
Sodium 2199.53mg 92%
Potassium 11497.46mg 245%
Total Carbs 322.39g 107%
Sugars 122.25g 489%
Dietary Fiber 94.44g 378%
Protein 91.24g 182%
Vitamin C 1712.6mg 2854%
Iron 14.5mg 81%
Calcium 864.9mg 86%
Amount Per 100 g
Calories 44.03 Kcal (184 kJ)
Calories from fat 7.8 Kcal
% Daily Value*
Total Fat 0.87g 53%
Sodium 55.09mg 92%
Potassium 287.95mg 245%
Total Carbs 8.07g 107%
Sugars 3.06g 489%
Dietary Fiber 2.37g 378%
Protein 2.29g 182%
Vitamin C 42.9mg 2854%
Iron 0.4mg 81%
Calcium 21.7mg 86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.2
    Points
  • 45
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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