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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, egg and tofu in coconut milk. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Egg and Tofu in Coconut Milk is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Egg and Tofu in Coconut Milk is something that I have loved my whole life. They’re fine and they look wonderful.

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 begin with this particular 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 can achieve it.

The ingredients needed to make Egg and Tofu in Coconut Milk:
  1. Make ready 4 eggs, boiled and the fried until the skin is crispy
  2. Get 3 yellow tofus, divide into 4
  3. Make ready 10 green beans, cut into 3-4 parts
  4. Make ready 2 green chillies
  5. Make ready Paste:
  6. Get 5 shallots
  7. Get 4 garlics
  8. Take 1 tsp turmeric powder
  9. Make ready 1 tsp corriander seeds powder
  10. Prepare 6 candlenuts
  11. Prepare Other:
  12. Take 400 ml thin coconut milk
  13. Take Some salt
  14. Take Some pepper
  15. Get to taste Sugar
  16. Take Chicken powder
  17. Take 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’s going to wrap this up with this exceptional food egg and tofu in coconut milk recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!