Skip to main content

Asian Veggies with Tofu & Coconut Milk

Image for Asian Veggies with Tofu & Coconut Milk


Makes 4 to 5 servings

kikkoman products used:


3 tablespoons extra virgin olive oil
4 to 5 slices fresh ginger, fine matchstick pieces
2 to 3 cloves fresh garlic, thinly sliced
1/8 to 1/4 teaspoon crushed red pepper flakes
10 to 12 small broccoli florets (about 4 ounces)
1 red onion, thinly sliced into half moon pieces
1 Chinese or Japanese eggplant, quartered lengthwise,
cut into 1-inch pieces
8 to 10 snow peas, strings removed, diagonally cut in half
1 baby bok choy, cut crosswise into 1-inch wide strips,
separating stalk from leaves
4 tablespoons Kikkoman Soy Sauce, divided
6 to 8 dried shiitake mushrooms, soaked until tender, thinly sliced
2 to 4 slices packaged baked tofu, cubed
1/2 cup unsweetened coconut milk
1/2 cup Pearl Green Tea Organic Soymilk
2 to 3 sprigs fresh cilantro, finely chopped


  1. Heat oil in wok or large skillet over high heat. Add ginger, garlic and crushed red pepper; stir-fry 5 seconds, until fragrant. Add broccoli, onion and eggplant and stir-fry 2 minutes. Add snow peas, bok choy stalks and 1 Tbsp. soy sauce; stir-fry 2 minutes longer.
  2. Sprinkle in shiitake, tofu and 1 Tbsp. soy sauce and stir-fry 2 minutes. Add bok choy leaves, coconut milk, soymilk and remaining 2 Tbsp. soy sauce. Cook, stirring, just until sauce is heat through. Remove from heat and stir in cilantro.

    Recipe courtesy of Christina Pirello, star of a PBS television show.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


Coupon Corner

Print Coupon
Click to scroll back to the top