Ingredients

• 2 Shallots
• 2 Fresh Chilies
• 300g Tofu
• 40g Tahini
• 40g Coconut Sugar
• 50g Soy Sauce
• 2 teaspoons Fish Sauce
• 1 tablespoon Sunflower Oil
• 2 tablespoons Peanut Oil
• 2 Garlic Cloves
• 200g Bean Sprouts
• 4 Eggs

Tools

• kCook Multi
• Medium bowl
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add tofu, tahini, coconut sugar, soy sauce and fish sauce to a clean medium bowl
4. Marinate in fridge - approx 30 min
5. Fit stir tool to kCook bowl
6. Add sunflower oil and peanut oil to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl with filler cap fitted
9. Heat with filler cap fitted - approx 1 min 30 sec, 140°C, speed 3
10. Transfer tofu to kCook bowl
11. Cook with filler cap fitted - 3 min 30 sec, 160°C, speed 4
12. Turn direct prep attachment to position 1
13. Slice shallot into the kCook bowl with direct prep attachment
14. Turn direct prep attachment to position 2
15. Add fresh chili, garlic clove and bean sprouts to the kCook bowl
16. Cook with filler cap fitted - 2 min, 120°C, speed 4
17. Then add egg to the kCook bowl
18. Cook with filler cap fitted - 45 sec, 120°C, speed 4
19. Serve

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