Egg and Tofu in Coconut Milk
Egg and Tofu in Coconut Milk

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, egg and tofu in coconut milk. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Egg and Tofu in Coconut Milk is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Egg and Tofu in Coconut Milk is something which I have loved my entire life. They’re nice and they look fantastic.

Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.

To get started with this recipe, we have to first prepare a few ingredients. You can cook egg and tofu in coconut milk using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Egg and Tofu in Coconut Milk:
  1. Take 4 eggs, boiled and the fried until the skin is crispy
  2. Get 3 yellow tofus, divide into 4
  3. Take 10 green beans, cut into 3-4 parts
  4. Prepare 2 green chillies
  5. Make ready Paste:
  6. Prepare 5 shallots
  7. Take 4 garlics
  8. Prepare 1 tsp turmeric powder
  9. Get 1 tsp corriander seeds powder
  10. Take 6 candlenuts
  11. Get Other:
  12. Make ready 400 ml thin coconut milk
  13. Take Some salt
  14. Prepare Some pepper
  15. Take to taste Sugar
  16. Prepare Chicken powder
  17. Make ready 4 tbsp cooking oil

If it's too thick, add the remaining water as needed. Heat remaining tablespoon of oil in skillet and add broccoli, bell peppers, and squash. Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.

Steps to make Egg and Tofu in Coconut Milk:
  1. Blend all the ingredients of the paste together using a blender or a traditional mortar and pestle until it becomes a smooth thick paste. Set aside.
  2. Heat the oil in a pan. Then fry the paste until cooked and doesn't smell raw anymore and The natural oil comes out.
  3. Then put in the coconut milk. Stirring occasionally, let it simmer until the paste blend in with the coconut milk.
  4. Add in the tofu and green beans. Let them simmer a bit.
  5. Then add in the eggs and chillies. Let them simmer again.
  6. Put in the seasonings. Mix together. Taste test.
  7. Turn off the heat when everything is ready.

Bring the curry to a boil before reducing the heat to a simmer. Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped spring onions into the pan. Mix in basil and pak choi. For a healthier version, well-blended tofu will take on any flavor, and can be used instead of cashews in puddings, pudding cakes, and cream pies.

So that is going to wrap it up for this special food egg and tofu in coconut milk recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!