Lunch: Asian Vegetables with Tofu and Coconut Milk

Recipe by /contributors/kim-nguyen This meatless dish can do double duty as a main course or a side dish.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Asian Vegetables with Tofu and Coconut Milk

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

8 small broccoli florets
8 small cauliflower florets
1 tablespoon oriental sesame oil
2 large garlic cloves, minced
12 pieces canned baby corn, drained
8 snow peas, strings removed
6 large shiitake mushrooms (about 4 ounces), stemmed, caps sliced
1 small Chinese or Japanese eggplant, quartered lengthwise, cut crosswise into 1-inch pieces
3/4 cup canned unsweetened coconut milk*
2 tablespoons soy sauce
1 tablespoon oyster sauce* or vegetarian oyster sauce*
1 2-inch square baked teriyaki-seasoned tofu, cut into 1x1/2x1/4-inch pieces
1 baby bok choy, quartered lengthwise
1 green onion, cut into 1-inch pieces

Instructions

Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately.
Available at Asian markets and in the Asian foods section of most supermarkets.

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