This is a delicious meal that is
traditionally pan fried then steamed. In my version, I don't bother to
pan fry my tofu or vegetables, so it is healthier, saves you time yet it
still tastes amazing. I have split the recipe into four parts but have included photos to make things easier. It is an incredibly hearty meal when served with
rice and although most kids (and even teenagers...!) might not like the
sound of steamed tofu, this dish is always a hit with my family and I
believe they can be very fussy eaters!
__________________________________ Ingredients
Prawn and chicken mince Ingredients (A)
- 200g prawn meat
- 300g chicken thigh (semi frozen) in cubes
- pepper to taste
- pinch of sugar
- 1/2 tsp of sesame oil
- 1/2 tsp salt
- 1 piece of spring onion, chopped
Other Ingredients (B)
Other Ingredients (B)
- 660g tofu (I use Yensons silken tofu)
Note: I can only fit 2/3 of the cut tofu onto the varoma tray so keep the remainder for Method C
Note: I can only fit 2/3 of the cut tofu onto the varoma tray so keep the remainder for Method C
- Half red and half green capsicum
- Two small tomatoes Soup Ingredients (C)
- 1 bunch of baby Pak choy, chopped
- Remainder of tofu (about 1/3 of packet), cubed
- Remainder of tofu (about 1/3 of packet), cubed
- 1 litre of hot water (i.e. already boiled to speed up the process)
- 1/2 tsp salt
- 1/2 tsp of stock powder
Sauce Ingredients (D)
- 20g gluten free oyster sauce
- 150g water
- 2tsp corn flour
- 1/2 tsp stock powder
- 1/4 tsp salt
- 1tsp soy sauce/tamari
- 1/4 tsp of sugar
Method
Prawn and chicken mince Method (A)
- Place ginger in TM bowl and chop on speed 5 for 5 seconds
- Add in chicken and turbo 3 times
- Add in prawn meat and the seasoning (pepper, sugar, sesame oil and salt) and mix on speed 7 for 5 seconds
- Mix in the spring onion on reserve, speed 4 for 5 seconds
- Set aside contents in another bowl but do not wash the TM bowl
Tofu and Vegetables Assembly Method (B)
Method
Prawn and chicken mince Method (A)
- Add in chicken and turbo 3 times
- Add in prawn meat and the seasoning (pepper, sugar, sesame oil and salt) and mix on speed 7 for 5 seconds
- Mix in the spring onion on reserve, speed 4 for 5 seconds
- Set aside contents in another bowl but do not wash the TM bowl
Tofu and Vegetables Assembly Method (B)
- Cut each half of the capsicums into 6 pieces
- Cut the tomatoes into half and take out the seed and dry well
- Cut the tomatoes into half and take out the seed and dry well
- Cut the bean curd/tofu very carefully as it is very soft (I only cut 2/3 of my packet)
- Place the bean curd on to the Varoma tray, adding the paste on to the top
- Fill the vegetables with the paste and place on the bottom Varoma tray
- Fill the vegetables with the paste and place on the bottom Varoma tray
Soup and steaming Method (C)
- Put all soup ingredients in the TM bowl (unwashed from Method A)
- Add the Varoma tray with tofu and vegetables on top then steam it on Varoma temperature for 10 minutes on speed 4
- While cooking, place the baby Pak choy and remaining cubed tofu in the thermoserver
- Pour the cooked soup in the it and
cover it until you plate up the vegetables and bean curd.
- Add the Varoma tray with tofu and vegetables on top then steam it on Varoma temperature for 10 minutes on speed 4
- While cooking, place the baby Pak choy and remaining cubed tofu in the thermoserver
Sauce Method (D)
- Add all sauce ingredients to TM bowl (no need to be cleaned) and cook it on 100 degrees on speed 3 for 3 minutes
To serve, place the cooked vegetables and bean curd on a serving plate and pour the sauce over it. Eat with steamed rice and soup and enjoy!
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