Singapore Vegetarian Coconut Stew Recipe

About this recipe

A hearty and flavorful vegetarian stew featuring coconut milk, bok choy, baby corn, and tofu, perfect for a satisfying dinner. This dish is kosher and packed with vibrant spices and fresh vegetables.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Garlic - Single Clove
• 50 g Thai Ginger (Shunti)
• 400 ml Klf Coconad Coconut Milk
• 200 g Bok Choy
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• - Fresh Tofu
• 1 Kg Chefs Art Chilli Flakes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 567G Canz Water Chestnut
• 500 g Rivaaj Coriander Cumin Powder / Dhania Jeera Powder
• 250 ml Dabur Hommade Lemon Juice (Bottle)

Instructions

1. 1. In a large bowl, mix cubed tofu, five spice, chili flakes, and salt. Pour flour onto a large rimmed plate and gently coat the tofu cubes in flour.
2. 2. Heat vegetable oil in a 4- to 5-quart nonstick pan over medium-high heat. Add tofu cubes in a single layer and cook, turning frequently, until lightly browned all over, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate.
3. 3. Add garlic and ginger to the pan and stir just until fragrant, about 30 seconds. Add coconut milk and broth, then bring to a simmer. Adjust heat to maintain a simmer, cover, and cook for 5 minutes.
4. 4. Stir in bok choy, baby corn, tomatoes, water chestnuts, and lime juice. Cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes.
5. 5. Sprinkle with chopped cilantro and serve the stew hot from the pan.