Ingredients
Soba noodle mee goreng
- 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
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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/
"Counter-clockwise operation" /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.
Tip
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.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please 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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments
This was divine ! I used snow peas, broccoli, chinese cabbage and spinach. Just perfect !
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