INGREDIENTS
Serves 4
For the steamed aubergine
2 small aubergines, cut into thin strips
2 tbsp Chinese black vinegar
2 garlic cloves, very finely chopped
Small thumb ginger, peeled and chopped
2 tbsp vegetable oil
Small bunch of spring onions, very finely chopped
For the silken tofu
1 small block Silken tofu
3 tbsp vegetable oil
2 banana shallots, very finely sliced
Small bunch of coriander, leaves picked
For the choy sum
200g choy sum, chopped
1 tbsp soy sauce
1 tsp sesame oil
1 red chili, deseeded and chopped
Food tip: If black vinegar is unavailable, Balsamic vinegar will work quite well on this recipe
Appliance tip: Whole meals can be cooked at same time in the steam oven thanks to the menu cooking function
Place the aubergines on a perforated steam container and cook in the Miele Steam Oven on 100°c for 10 minutes. When ready, transfer into a serving bowl and add the vinegar, garlic and ginger. Heat the oil up in a small saucepan and pour over the aubergines. Garnish with some spring onions.
For the tofu, place the block on a solid container and cook on 100°c for 6 minutes. In the meantime, heat the oil in a frying pan over a medium heat and cook the shallots until golden and crispy. Transfer the tofu into a serving platter and garnish with crispy shallots and coriander leaves.
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