Tofu Stir Fry
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 286
A quick, easy vegetarian/vegan stir fry that is packed with flavour and texture from the cashews, edamame and pak choi.
recipe updated 2 Aug. 2022
Ingredients
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- Fresh chili
- 1
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- Tofu
- 150 g
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- Spring onion
- 150 g
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- Bok choy
- 2 heads
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- Coriander
- 100 g
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- Ginger purée
- 1 tablespoon
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- Garlic paste
- 1 tablespoon
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- Dark soy sauce
- 1 tablespoon
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- Plum sauce
- 2 tablespoons
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- Rapeseed oil
- 3 tablespoons
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- Sesame oil
- 1 tablespoon
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- Cashew nuts
- 25 g
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- Edamame
- 120 g
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- Salt & pepper
- 2 pinches
Tools
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kCook Multi
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Blender jug
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Small bowl
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Kcook bowl
Step preview
- Add fresh chili, ginger purée, garlic paste, tofu, dark soy sauce and plum sauce to a clean small bowl
- Marinate in fridge - 20 min
- Fit stir tool to kCook bowl
- Add rapeseed oil and sesame oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 2 min, 140°C, speed 3
- Then add spring onion, cashew nuts, edamame and salt & pepper to the kCook bowl
- Cook with filler cap removed - 1 min 30 sec, 160°C, speed 3
- Transfer content of small bowl to kCook bowl
- Cook with filler cap removed - 4 min, 120°C, speed 3
- Then add bok choy to the kCook bowl
- Cook with filler cap removed - 1 min 30 sec, 130°C, speed 4
- Serve
- Garnish with coriander