Ingredients

• 1 Fresh Chili
• 150g Tofu
• 150g Green Onion
• 2 heads Bok Choy
• 100g Cilantro
• 1 tablespoon Ginger Purée
• 1 tablespoon Garlic Purée
• 1 tablespoon Dark Soy Sauce
• 2 tablespoons Plum Sauce
• 3 tablespoons Canola Oil
• 1 tablespoon Sesame Oil
• 25g Cashew Nuts
• 120g Edamame
• 2 pinches Salt & Pepper

Tools

• kCook Multi
• Blender jug
• Small bowl
• Kcook bowl

Method

1. Add fresh chili, ginger purée, garlic purée, tofu, dark soy sauce and plum sauce to a clean small bowl
2. Marinate in fridge - 20 min
3. Fit stir tool to kCook bowl
4. Add canola oil and sesame oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 2 min, 140°C, speed 3
8. Then add green onion, cashew nuts, edamame and salt & pepper to the kCook bowl
9. Cook with filler cap removed - 1 min 30 sec, 160°C, speed 3
10. Transfer content of small bowl to kCook bowl
11. Cook with filler cap removed - 4 min, 120°C, speed 3
12. Then add bok choy to the kCook bowl
13. Cook with filler cap removed - 1 min 30 sec, 130°C, speed 4
14. Serve
15. Garnish with cilantro

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