Name: Eggplant Tofu with Coconut Milk Cream
Prep time: 14 min
Cook time: 20 min
Total time: 34 min
Ingredients: 3 eggplants; 4 tofu; 1,5 cup or 2 cup unsweetnesd shredded coconut; 3 cayenne pepper (chopped finely); 1 tsp salt; 1 garlic; 2 red onions; 1 tsp coriander; 4 cup water

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Eggplant Tofu with Coconut Milk Cream

You can cook Eggplant Tofu with Coconut Milk Cream using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Eggplant Tofu with Coconut Milk Cream :

Provide eggplants.

You need tofu.

Use or 2 cup unsweetnesd shredded coconut.

Prepare cayenne pepper (chopped finely).

Use salt.

Provide garlic.

You need to prepare red onions.

You need to prepare coriander.

Prepare water.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, however it is a good rule of thumb to add a minimum of a pinch or two after you begin cooking and again at the very end. Your palate are going to be the ultimate guide here, so taste often.

instructions :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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