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Claypot Tofu
Prep: 30 min Cook: 20 min Servings: 1by BeautyMe Love Recipes33 recipes>Ingredients
- 4 Shitake mushrooms (cut into halves)
- 1 block of tofu (cut into cubes)
- 1 slice of ginger
- 8pcs frozen shrimps
- 1/2 canned baby corns
- 1 bunch of chinese cabbage (cut into small pieces)
- 1/2 carrots (cut into small pieces)
- 2 tbps of olive oil
- Sauce
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp Rice wine
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 3 dashes white pepper
- 1 tbsp cornstarch
- 1 tbsp water
Directions
- Mix all ingredients in the Sauce in a small bowl and set aside.
- Deep fry tofu to a light golden brown. Drain off excess oil and discard oil.
- Heat 2 tbsp of oil in a clay pot over high heat. Add ginger and stir-fry to a light brown before adding carrots, shitake mushrooms, shrimps and baby corns. Stir and add tofu, chinese cabbage until all ingredients are well combine.
- Add sauce, lower the heat and stir until all the ingredients are well coated with the Sauce.
- Covered the clay pot with its lid and simmer for 3 minutes. Ready to serve.
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