Claypot Tofu

Claypot Tofu - (Deep-Fried Soft Tofu)

Claypot Tofu (Silken Tofu)

I had this dish of claypot Tofu at Mai Zhi Su Vegetarian Eatery after Veggie Bun featured it in her Food Blog - Mai Zhi Su. It was scrumptious and I decided to make this dish myself. I have increased the amount of vegetable used. For a healthy version, you may opt to have silken tofu instead of deep-frying the soft beancurd from the wet market stall. It would be tastier if you are using vegetable stock.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 1 piece (400g±) soft beancurd/tofu, halved and deep-fried
° 100g chinese cabbage (wong bak), shredded
° 2 (50g) shiitake mushrooms, shredded
° 25g carrot, peeled and shredded
° 1 tablespoon dried black fungus shreds, soaked
° 1 slice vegetarian ham or sweet beancurd wafers, shredded
° 1 slice ginger
° 375ml water or vegetable stock
° 1 tablespoon vegetarian oyster sauce, or to taste
° 1 tablespoon light soy sauce, or to taste
° 1½ tablespoons tapioca flour, mixed with 3 tablespoon water
° pepper to taste
° 1 tablespoon cooking rice wine (optional)
° dash sesame oil (optional)
° salt (optional)
° a small handful fresh coriander leaves, for garnish

Method
1. Combine the Chinese cabbage, mushrooms, ginger, black fungus and water/vegetable stock into a claypot. Bring to a boil and simmer for 2-3 minutes or until the vegetables are tender.
2. Add in the carrot, vegetarian ham/sweet beancurd wafer and tofu. Season to taste with vegetarian oyster sauce, light soy sauce, salt, pepper, sesame oil and cooking rice wine.
3. Stir in the tapioca flour mixture and bring a boil.
4. Garnish with coriander leaves and red chilli. Serves hot.