Made some coconut tofu tonight, which I was supposed to cook with rice, but I was in a broccoli mood. Found this and I think it made for the perfect side given the main. Plus, since I only needed a portion of the canned coconut milk for the tofu, it made sense to find a recipe that needed full fat coconut milk, too.
Source: Food 52 | Serves: 2 | Time: 20 min
Changes: skipped ginger and added allspice
Ingredients
1 head of #broccoli, diced into very small pieces
1 tsp of neutral tasting oil
1 tbsp lime juice
1 green onion, diced
1 clove of garlic, minced
3 tbsp coconut cream from the top of a can of full fat coconut milk
A dash each of ground allspice, ground cumin, ground coriander, ground red pepper, and kosher salt
Toasted chopped #cashews, for garnish
Instructions
Heat a large nonstick skillet on medium-high heat with the oil. When the oil is hot, add the broccoli and some salt. Stir fry the broccoli until it starts to get tender. You may need to add a little water to help it soften. Stir in the green onions, lime juice, minced garlic, spices and coconut milk. Add a pinch more salt. Toss to combine everything. The broccoli should be tender-crisp when done. Serve with cashews and enjoy!
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