Hi, I’m Kate. Today, I’m gonna show you how to make eggplant tofu with coconut milk cream recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant Tofu with Coconut Milk Cream Recipe
Eggplant Tofu with Coconut Milk Cream is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant Tofu with Coconut Milk Cream is something which I have loved my whole life. They’re fine and they look fantastic.
To bewith this particular recipe, we have to first prepare a few components. You can have eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
- Prepare 3 eggplants
- Take 4 tofu
- Take 1,5 cup or 2 cup unsweetnesd shredded coconut
- Prepare 3 cayenne pepper (chopped finely)
- Prepare 1 tsp salt
- Get 1 garlic
- Get 2 red onions
- Take 1 tsp coriander
- Prepare 4 cup water
Instructions 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
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