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Easy recipe Coconut-braised Vegetables With Tofu Recipe

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Easy recipe Coconut-braised Vegetables With Tofu Recipe - about two hundredg (about one cup) SunRice Basmati Rice about one tablespoon olive oil about eight hundredg Jap pumpkin, peeled, deseeded, cut into twocm pieces about one (about six hundredg) eggplant, halved lengthways, cut into about onecm-thick slices two garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves, crushed two tablespoons Thai noodle sauce (Namya) (Maesri brand) four hundredml can coconut milk four hundredml Campbells Real Stock Chicken about one bunch English spinach, stems trimmed, washed, dried about one/two cup fresh coriander leaves two tablespoons fish sauce two x three hundredg packets firm tofu, drained, cut in half lengthwaysStep about one Cook the rice (Recipes by ingridients <a href="/search/rice">rice</a>) in a large saucepan of salted boiling water, following packet directions, until tender. Step two Meanwhile, heat oil in a large saucepan over medium-high heat. Coconut-braised Vegetables With Tofu Recipe. Add pumpkin, eggplant and. garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>)  Cook, stirring, for about five minutes or until pumpkin and eggplant begin to soften. Add Thai noodle sauce. Coconut-braised Vegetables With Tofu Recipe. Cook, uncovered, for two minutes or until aromatic. Step three Add the coconut milk and chicken stock. Increase heat to high and bring to the boil. Reduce heat to medium and cook, uncovered, stirring, for ten minutes or until pumpkin is tender when pierced with a skewer. Coconut-braised Vegetables With Tofu Recipe. Add spinach, coriander and fish sauce, and cook, stirring, until spinach wilts. Step four To serve, place tofu slices in serving bowls. Spoon over the vegetables (Recipes by ingridients <a href="/search/vegetables">vegetables</a>) and sauce, and serve with the. rice (Recipes by ingridients <a href="/search/rice">rice</a>) .

about two hundredg (about one cup) SunRice Basmati Rice about one tablespoon olive oil about eight hundredg Jap pumpkin, peeled, deseeded, cut into twocm pieces about one (about six hundredg) eggplant, halved lengthways, cut into about onecm-thick slices two garlic (Recipes by ingridients garlic) cloves, crushed two tablespoons Thai noodle sauce (Namya) (Maesri brand) four hundredml can coconut milk four hundredml Campbells Real Stock Chicken about one bunch English spinach, stems trimmed, washed, dried about one/two cup fresh coriander leaves two tablespoons fish sauce two x three hundredg packets firm tofu, drained, cut in half lengthwaysStep about one Cook the rice (Recipes by ingridients rice) in a large saucepan of salted boiling water, following packet directions, until tender. Step two Meanwhile, heat oil in a large saucepan over medium-high heat. Coconut-braised Vegetables With Tofu Recipe. Add pumpkin, eggplant and. garlic (Recipes by ingridients garlic) Cook, stirring, for about five minutes or until pumpkin and eggplant begin to soften. Add Thai noodle sauce. Coconut-braised Vegetables With Tofu Recipe. Cook, uncovered, for two minutes or until aromatic. Step three Add the coconut milk and chicken stock. Increase heat to high and bring to the boil. Reduce heat to medium and cook, uncovered, stirring, for ten minutes or until pumpkin is tender when pierced with a skewer. Coconut-braised Vegetables With Tofu Recipe. Add spinach, coriander and fish sauce, and cook, stirring, until spinach wilts. Step four To serve, place tofu slices in serving bowls. Spoon over the vegetables (Recipes by ingridients vegetables) and sauce, and serve with the. rice (Recipes by ingridients rice) .

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