Claypot Tofu
Claypot Tofu, a must have to a Malaysian’s dinner menu when at a chinese seafood restaurant, am I right?
Try this version of our claypot tofu that’s super easy to make, and let us know what you think!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Yield: 3-4
- Category: Quick
- Method: Easy
- Cuisine: Chinese
Ingredients
3 – 4 Egg Tofu, cut into 2cm discs
1 Carrot, peeled and sliced
1 Bag of Snow Peas
1 Bag of Baby Corn
4 Large Dried Shitake Mushrooms, soaked in hot water
4 Cloves of Garlic, chopped
3 Inch of Ginger, Sliced
4 Tablespoons of Vegetarian Oyster Sauce
1 Cup of Water
1 Teaspoon of Corn Flour
Some Oil for stir frying
Some Oil to deep fry Tofu
Salt, White Pepper and Sugar to taste
Spring onions for garnish
Instructions
1. Fry the tofu some oil until brown then set aside
2. In a large wok, add in some oil then stir fry the ginger along with the carrots for a few minutes before adding the garlic. Fry for a 1 minute
3. Next add in the snow peas and corn followed by the dried mushrooms, stir fry for 2 to 3 minutes
4. Next add in the oyster sauce, some salt, white pepper and sugar then add in the corn starch mixture (water mixed with corn flour). Pour it over and let it bubble for 1 minute
5. In a claypot, add in the fried tofu and then pour over it the vegetable stir fry 6. Garnish with some spring onions
Notes
Serve this along with some hot steaming rice and you’re good to go!
Keywords: Claypot Tofu
