Braised Egg Tofu in Claypot Recipe
Braised egg tofu in claypot (or rather in my case… vision pot :D ) is my all-time favourite dish. The lazy person in me loves the idea of combining meat and veggies in one pot… and serving the dish in the same pot too!
- 2 tubes of Egg Tofu (beancurd) – cut into 1 & 1/2 inch thick rounds
- 1 small carrot – sliced
- 1 onion – quartered
- 2 cloves of garlic – chopped
- 5 slices of ginger – julienned
- 2 dried shiitake mushrooms – soak in hot water for 30 mins, remove stem and julliene
- 10 snowpeas
- 5 baby corn – sliced diagonally
- 4 medium prawns – shelled
- siew yoke (roasted pork belly)
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- salt to taste
- dash of pepper
- 100ml chicken stock
- 1 tbsp shaoxing wine (chinese cooking wine)
- 1 tbsp cornstarch mixed in 2 tbsp water (thickening)
- Deep fry egg tofu until golden brown. Try not to fry them for too long or they will dry out and lose their smooth texture. Dish up and set aside once done.
- Heat up a claypot, add oil and saute garlic and ginger till fragrant.
- Add in all the other ingredients and stir fry.
- Combine light soy sauce, oyster sauce and chicken stock and add to pot, season with salt and pepper.
- Return fried egg tofu to pot and cook for about 2 minutes until vegetables are tender.
- Finally add in shaoxing wine and cornstarch thickening. Remove from heat once sauce has thickened.
Other vegetables that can be used include broccoli, cauliflower and capsicums. You can also add in chicken meat to replace the roast pork. Works very well served with a hot steamy bowl of rice *mmm*