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Braised Konnyaku & Carrots with Creamy Tofu


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Ingredients

6 portion(s)

Braised Konnyaku & Carrots with Creamy Tofu

  • 120 g soft silken or firm tofu
  • 2 tsp white miso paste
  • 1/2 tsp sugar
  • 1 pinch salt
  • 1 drop mirin or chinese wine
  • 1 package konnyaku (konjac), Asian grocers will stock it generally
  • 1 carrot, Peeled and cut into 1cm thick sticks
  • 1 sachet dashi stock powder, Asian grocers will stock it generally or please refer to notes
  • 5 tbsp hot water, To dissolve dashi powder in
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce, Light soy if possible
  • 1 tbsp mirin or chinese wine
  • 2 tbsp toasted white sesame seeds, if desired
  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    Braised Konnyaku & Carrots with Creamy Tofu
  1. Place ingredients (first five listed) into TMX bowl and blitz on Speed 5 for 10 seconds. Scrape out and store in a sealed container in fridge (use within a week).
    Dissolve dashi powder into hot water or prepare other type of concentrated stock.
    Cut block of konnyaku into 1cm lengths and place into TMX bowl. 'Dry' sautée konnyaku on 100C, Speed Soft, Reverse for 3 minutes or until you can hear the konnyaku making a squeaky sound. This is done to remove as much moisture as possible from the konnyaku.
    Add sesame oil and carrots, and sautée for a further one minute on same setting.
    Add half stock, soy and mirin to the konnyaku and carrots and cook on same setting for 5 minutes. After 5 minutes, check on how much liquid remains in the bowl. If majority has reduced, add a little more stock and continue to cook on same setting for two more minutes.
    Transfer konnyaku and carrots to a container with a lid with any remaining liquid and allow to cool covered.
    When cooled, drain any liquid and mix 1/2 cup of the creamy tofu sauce through the konnyaku and carrots.
    Serve in small bowls with a sprinkling of toasted white sesame seeds.

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Tip

Note regarding stock: Dashi usually refers to the stock made with bonito so it’s not suitable for vegans. However, you can get hold of dashi that is kombu (seaweed) based to make this meal entirely vegan. If you cannot get hold of dashi, perhaps try one teaspoon of Thermomix Stock Concentrate in the same amount of water. The key is to ensure you use liquid stock that is highly concentrated in flavour.

For more information, please refer to: //gastromony.com/konnyaku-carrots-creamy-tofu/


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.

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