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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, egg and tofu in coconut milk. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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.

Egg and Tofu in Coconut Milk is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Egg and Tofu in Coconut Milk is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook egg and tofu in coconut milk using 17 ingredients and 7 steps. Here is how you cook that.

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

Instructions 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 with this exceptional food egg and tofu in coconut milk recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!