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RECIPES
VEGETABLES IN PEANUT SAUCE
Serves 4
INGREDIENTS
1 bunch baby bok choy, washed and trimmed
1 small head broccoli, cut into florets
10 snow peas, trimmed
2 carrots, peeled and thinly sliced
300g very firm tofu, cubed
3 cups/ 750ml water
1 cup/250ml peanut sauce (recipe below)
METHOD
Rice Setting
1. Place vegetables and tofu into
steaming tray.
2. Place water into the removable cooking
bowl, cover with lid and press the MENU
SELECTOR button to the RICE setting.
3. When water is boiling, place the
steaming tray into the removable
cooking bowl, cover with lid and cook
for 4- 5 minutes or until vegetables are
slightly cooked but still quite crunchy
and tofu is heated through.
4. Place vegetables and tofu onto a
serving plate and spoon over warm
Peanut Sauce.
PEANUT SAUCE
Makes approx. 1 cup
INGREDIENTS
1 onion, roughly chopped
2 cloves garlic, finely chopped
2 cm pieces fresh ginger, peeled and chopped
2 Tablespoons oil
1 teaspoon Malay style curry powder
1 Tablespoon soy sauce
¼ cup crunchy peanut butter
2 teaspoon brown sugar
1 teaspoon chilli paste
1 cup/250ml coconut milk
METHOD
1. Place onion, garlic and ginger into a
food processor and process until very
finely chopped.
2. Heat oil in a saucepan over medium
heat. Add onion mixture and cook for 5
to 6 minutes or until light golden brown.
3. Add curry powder and soy sauce, stir well.
4. Add peanut butter, brown sugar and
chilli paste, cook for 1 minute.
5. Stir in coconut milk, lower heat and
simmer for 3 to 4 minutes or until sauce
is desired consistency.