Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant tofu with coconut milk cream. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant Tofu with Coconut Milk Cream Creamy and tasty. Transfer cooked eggplant to a plate. Add cubed tofu and a pinch of salt and pepper.
Eggplant Tofu with Coconut Milk Cream is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Eggplant Tofu with Coconut Milk Cream is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
- Make ready 3 eggplants
- Make ready 4 tofu
- Take 1,5 cup or 2 cup unsweetnesd shredded coconut
- Get 3 cayenne pepper (chopped finely)
- Prepare 1 tsp salt
- Get 1 garlic
- Get 2 red onions
- Get 1 tsp coriander
- Prepare 4 cup water
Coconut cream has a thicker consistency and coconut cream content than water content. The roasting process (with whole crushed garlic cloves) creates the eggplant that is extra sweet and flavorful. My favorite curry sauces are also almost always coconut-based. I just love the creaminess that coconut provides and look for coconut cream or full-fat coconut milk to really get the creamiest texture.
Instructions
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
Cook and stir for a few minutes until the onions are soft. Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. At this point if the mixture seems too thick you can add in a little vegetable broth. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
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