- 400-500 g Firm tofu, pressed (see Tips) and cut into cubes (2.5 cm)
- 2 tbsp cornflour
- 4 tbsp tamari
- 2 eschalots, cut into halves
- 2-4 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
- 5 garlic cloves
- 30 g sesame oil
- 50 g Coconut sugar
- 1 tsp curry powder
- 1000 g filtered water
- 4 bunches bok choy, trimmed and cut into pieces (2-3 cm)
- 2 bunches chinese broccoli, trimmed and cut into pieces (2-3 cm)
- 200 g soba noodles
- 2 tbsp coconut oil, for frying
- sesame seeds, to serve
- Fried shallots, to serve
- 1 lime, cut into wedges, to serve
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Place a bowl onto mixing bowl lid and weigh tofu into it. Add cornflour and 2 tablespoons of the tamari. Toss gently to coat, then set aside.
- Place eschalots, chillies and garlic into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add oil, sugar, curry powder and remaining 2 tablespoons tamari and cook
2 min/100°C/speed 2. Transfer into a thermal serving bowl or other large bowl and cover to keep warm. Do not clean mixing bowl.
- Place water into mixing bowl and heat 5 min/100°C/speed 2.
Place Varoma dish into position and place bok choy into it (see Tips). Insert Varoma tray and place Chinese broccoli onto it. Secure Varoma lid and steam
8 min/Varoma/speed 2. Remove Varoma and set aside.
- Add soba noodles through hole in mixing bowl lid. Place Varoma back into position and stir vegetables. Secure Varoma lid and cook 2-3 min/Varoma//speed 1, until noodles and vegetables are cooked to your liking. Transfer vegetables into thermal serving bowl with chilli sauce. Using Varoma dish, drain noodles and transfer into bowl with vegetables. Toss to combine, then cover to keep warm.
- Place a large frying pan over medium-high heat and add coconut oil. Fry pressed tofu, turning, until crisp and browned on all sides (approx. 5-6 minutes). Add tofu to noodles and vegetables and toss gently to combine. Sprinkle with sesame seeds and fried shallots, then serve with lime wedges.
Accessories you need
Tofu is often packaged in water and it is best to press it before cooking to achieve a better result. To press tofu, use a tofu press or line a plate with paper towels. Place tofu block on the paper towels and cover with another layer of paper towel. Place a plate or a cutting board on top of the paper towels, then place heavy weights (books or cans) on top. Set aside for several hours until liquid has been pressed out.
We recommend using organic tofu whenever possible.
If you prefer to steam your tofu rather than fry it, place into Varoma with bok choy and proceed as per recipe.
You can replace the tofu with chickpea tofu, if desired.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Mac 'n' Cheese (with hidden veg)
- Ejjeh (Lebanese Omelette)
- Cheesy vegan Caulisotto
- Vegan Variation Alyce Alexandra's Coconut lamb curry
- Sweet corn fritters
- Aussie potato scallops or Potato Cakes
- Stirfry greeg beans with potato
- Quinoa, Chickpea & Spinach Balls in Tomato Sauce
- Mild Capsicum Soup
- Zucchini and Lettuce Soup
- Vegan Moussaka
- Quick & Versatile Vegetable Fritters with Yoghurt Dressing
- Taco seasoning
- Chocolate fondant cake
- Cheat's sourdough
- Spicy beef noodle soup (TM6 only)- Chef Mark Southon
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- Mashed potatoes
- Chiang mai noodles
- Spiced chocolate doughnuts - Louise Keats
- Steamed Sea bass in galangal, lemongrass & turmeric, wrapped in banana leaf & served with green mango salad - Chef Luke Nguyen
- Black sticky rice with taro & blue matcha ice cream - Chef Luke Nguyen
- Cauliflower tacos with chipotle sauce
- Feijoa Bakewell tart
- Custard (like Paul’s)
- Beef Rendang (Indonesian Beef, Chilli And Coconut Dry Curry)
- Homemade Sprinkles (Royal Icing | egg free)
- CHICKEN AND PRAWN LAKSA
- Knefah Cups
- Dutch chocolate pudding
- Chicken and Veg Pie
- Chiang mai noodles
- Variation Date lime cake
- Chicken In Satay Sauce
- Fruit "roll ups"
- Refined Sugar Free Chocolate Custard