Hearty, comfort, and so delicious, these Coconut Cashew Tofu Vegetables are also quite a budget-friendly meal.
Be Eat out or Not?
But first, let’s talk about eating out for a minute. I have mentioned a few times (like 27 or 32) that I’m a little skeptical about this. Of course, I do like going somewhere once in a while, but it often doesn’t give me the desired satisfaction.
Clearly, sometimes it’s nice not think about cooking.
Unfortunately, I cannot stop myself from thinking about how I would make the dish (And naturally, in 99% I think I would make it much better. I’m not talking about some fancy restaurants, though. It’s unlikely I’ll make a molecular cuisine plate or something like that without a little explosion in the kitchen).
Another thing its cost. That’s the reason I don’t normally order a pasta because:
a. I will make it better.
b. I’m offended to pay 25-35$ for a pasta which I would make better (With a few exceptions like lobster pasta).
And I don’t like the idea of going out for a lunch either. Cause you’ve got to enjoy your food even if you’ve paid 10$. How could you do this if you’ve got like 40 minutes from start to finish (Read: from ordering to paying).
However, over the last year, I’ve joined my co-workers twice. Both times that was one Thai restaurant. Moreover, both times I ordered the same dish – Coconut vegetables. Served with tofu and cashews in a rich luscious sauce, that dish is divine. And it doesn’t cost too much, something around 10$. Well, plus taxes. And tips. Wait, it doesn’t look that good anymore.
But there’s a great news, my friends. I’m not going to that restaurant anymore (Or at least I’m not going to order that dish again).
Do you know why? Because I’ve recreated these Coconut Cashew Tofu Vegetables at home, and it was fantastic!
Additionally, it was much cheaper. Let’s roughly calculate (The prices are rounded off).
- Mushrooms, 1 pound – 2,50$
- Broccoli, one large crown – 3$
- Mini carrots, one large package – 1.75$
- Mini bok choy, one large package – 1,5$
- One red bell pepper, 1$
- Coconut milk, 1 can – 1.25$
- Creamy coconut, 1 package – 1.50$
- A handful of cashews – 3$
- Tofu, 1.75$
- Miscellaneous (Olive oil, seasonings, jalapeno) – 3$
As you see, around 20 dollars, only 20 dollars! And if you’re lucky enough, you may find some awesome discounts. Besides, I didn’t use up some ingredients in full so the actual cost of these Coconut Cashew Tofu Vegetables is even less.
Coconut Cashew Tofu Vegetables
And the greatest part of it that you’ll get a large pan of this deliciousness enough for at least 6 servings (Well, of course, it depends on how hungry you are. But even in our case, we had a few meals during a weekend, and then I had 2 lunches at work).
Plus, I served these Coconut Cashew Tofu Vegetables with some jasmine rice which is perfect for the sauce (Yes, the restaurant doesn’t offer a side dish to these veggies). Btw, that was the first time ever I cooked tofu, and I wasn’t really sure what I was doing. So, if you have another way of handling it, you’re welcome!
As you see, this creamy goodness – Coconut Cashew Tofu Vegetables – is totally worth of your time. And money!
How often do you recreate the food you’ve tried at a restaurant?
- 1 pound cremini button mushrooms, cut in half
- 2 cups mini carrots, whole or cut in half
- 1 red bell pepper, seeded and sliced
- 1 large broccoli crown (5 cups of florets)
- 6-7 mini bok choy, divided in few parts
- 1 can full fat coconut milk
- 2-3 tablespoons olive oil/grapeseed oil
- 3-4 tablespoons creamy coconut/coconut paste
- salt, to taste
- 1 teaspoon black pepper
- a handful of roasted cashews, to serve
- jalapeno, seedless and sliced, to serve
- 150-200 gr.tofu
- 2 tablespoons olive oil
- salt, black pepper, and smoked paprika, to taste
- Heat a large pan over high medium heat and place the mushrooms (in a dry pan, no oil needed at this time). Cook, stirring, for about 7-9 minutes, until most of the liquid has evaporated, and the mushrooms started to be golden.
- Add 2 tablespoons olive oil, carrots, and peppers. Cook 2 minutes until started to golden. Decrease heat to medium and cook for another 2-3 minutes (Keep eye on carrots and adjust the heat if they are cooking through too fast).
- Add the broccoli and the coconut milk and creamy coconut. Add about 2/3 - 1 cup of hot water to mostly cover the veggies (they unlikely be fully covered, but it's fine). Cook for about 4-5 minutes until the broccoli is ready but still crisp.
- Add the bok choy, cover, and cook for just few minutes (or until the veggies have the desired texture). Off heat.
- In a meanwhile, slice the tofu 1 cm thick. Place in a sieve and let stay for 15-20 minutes to drain.
- Heat 2 tablespoons of olive oil in a skillet.
- Season well the tofu, place in the skillet, and cook 3-5 minutes or until nicely golden. Flip over and cook few minutes more.
- Serve the vegetables with jasmine rice, tofu, jalapeno, and cashews.