Hello, I am Kate. Today, I will show you a way to make eggplant tofu with coconut milk cream recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little 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 popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Eggplant Tofu with Coconut Milk Cream is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
- Take 3 eggplants
- Make ready 4 tofu
- Get 1,5 cup or 2 cup unsweetnesd shredded coconut
- Get 3 cayenne pepper (chopped finely)
- Take 1 tsp salt
- Make ready 1 garlic
- Take 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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