Place the internal steam basket in the TM bowl and add the lid then the Varoma tray. Steam vegetable 11min/Varoma/Speed 3. Heat a frying pan with oil and lightly fry the tofu, then drain on absorbancy paper. In a large serving bowl mix the peanut sauce, bean sprouts, ½ the asparagus, tofu and steamed beans gently. 200ml coconut milk. 1 First, make the satay sauce. Put the garlic, shallots, lemongrass, galangal, chilli paste and oil into a processor and whizz to a thick paste. Tip the lot into a pan and Method. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Ingredients. Serves: 3-4 people Main Ingredients. 200g firm tofu (sliced into squares) 1 cup greens beans (blanched) 1 cup bean sprouts (blanched) 1 cup tomato (cut into wedges) Vay Tiền Nhanh Ggads.

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