This is such an easy recipe to do, and it’s so incredibly tasty! You’ll think you’re at a fancy Japanese restaurant (without the price tag!). I love the soft silky texture of (aptly named!) silken tofu, but it’s always been impossible to cook in the Thermomix because of how delicate it is. Well, thanks to our Steaming Mat for Varoma, that’s all changed! Now we can cook our delicate silken tofu in a flavoursome marinade while our fluffy rice steams underneath… perfection!
This recipe is incredibly versatile - you can swap the tofu for 400g thinly sliced rump steak, and you can also steam veggies in the lower part of the Varoma at the same time! You could steam cauliflower and broccoli to accompany your meal, or you could steam pumpkin for tomorrow’s lunch (or baby food!). Because we’re steaming the tofu and marinade on our Steaming Mat, there’s no transfer of flavours so there’s no problem cooking multiples dishes at once. How’s that for cooking smarter, not harder!
Here’s a quick video showing you just a few things this amazing mat can do…
Steaming Mats for Varoma are exclusively available from us - get yours here so you can get steaming!
Serves 2
+ vegetarian
+ vegan
+ dairy free
+ egg free
+ nut free
+ gluten free (choose a gluten-free kecap manis)
Ingredients
3 garlic cloves, peeled
3cm knob ginger, peeled
40g toasted sesame oil (or olive oil)
60g kecap manis*
60g mirin
60g black vinegar
300g sushi rice
1 block soft silken tofu, cubed
20g dried porcini mushroom slices
Garnishes (optional) - toasted sesame seeds, thinly sliced spring onions, thinly sliced cucumber
Method
- Place garlic and ginger in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil, sauté for 4 minutes, 100C, speed 1.
- Add kekap manis, mirin and black vinegar, mix for 5 seconds, speed 4. Set aside.
- Without washing bowl, fill with 1L water. Place rice in steamer basket and rinse under running water. Insert into thermo bowl. Place steaming tray on top.
- Position Varoma steaming mat onto upper steaming tray. Spread tofu and mushroom slices evenly across steaming mat. Pour over reserved kekap manis mixture. Cover with steaming lid. Steam for 23 minutes, steaming (Varoma) temperature, speed 4.
And you’re ready to serve! Ladle tofu, mushrooms and sauce over fluffy rice. Garnish with thinly sliced spring onions, cucumber slices and/or toasted sesame seeds.
*Also known as sweet soy sauce, kecap manis is available in a bottle from the Asian section of the supermarket or Asian grocers.
