Tofu Pad Thai
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 48mins
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- Serves
- 4
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- Calories
- 408
This is a popular stir fry dish, commonly served as street food in Thailand. Best served with rice noodles.
recipe updated 4 Feb 2023
Ingredients
-
- Shallot
- 2
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- Fresh chilli
- 2
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- Tofu
- 300 g
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- Tahini
- 40 g
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- Coconut sugar
- 40 g
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- Soy sauce
- 50 g
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- Fish sauce
- 2 teaspoons
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- Sunflower oil
- 1 tablespoon
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- Peanut oil
- 2 tablespoons
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- Garlic clove
- 2
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- Bean sprout
- 200 g
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- Egg
- 4
Tools
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kCook Multi
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Medium bowl
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add tofu, tahini, coconut sugar, soy sauce and fish sauce to a clean medium bowl
- Marinate in fridge - approx 30 min
- Fit stir tool to kCook bowl
- Add sunflower oil and peanut oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Heat with filler cap fitted - approx 1 min 30 sec, 140°C, speed 3
- Transfer tofu to kCook bowl
- Cook with filler cap fitted - 3 min 30 sec, 160°C, speed 4
- Turn direct prep attachment to position 1
- Slice shallot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add fresh chilli, garlic clove and bean sprout to the kCook bowl
- Cook with filler cap fitted - 2 min, 120°C, speed 4
- Then add egg to the kCook bowl
- Cook with filler cap fitted - 45 sec, 120°C, speed 4
- Serve