Eggplant Tofu with Coconut Milk Cream
Eggplant Tofu with Coconut Milk Cream

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant tofu with coconut milk cream. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant Tofu with Coconut Milk Cream is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Eggplant Tofu with Coconut Milk Cream is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
  1. Make ready 3 eggplants
  2. Get 4 tofu
  3. Get 1,5 cup or 2 cup unsweetnesd shredded coconut
  4. Make ready 3 cayenne pepper (chopped finely)
  5. Prepare 1 tsp salt
  6. Prepare 1 garlic
  7. Make ready 2 red onions
  8. Prepare 1 tsp coriander
  9. Make ready 4 cup water
Instructions to make Eggplant Tofu with Coconut Milk Cream:
  1. 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.)
  2. 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
  3. Cut eggplants and tofu into bite size then boil the eggplants and tofu
  4. Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil)
  5. Serve it with rice

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