Claypot Toufu @ Claypot Beancurd
Sharing this easy claypot toufu recipe which is also one of my family's favourite. Had attempted this dish twice and while having dinner with my entire family at Boon Keng, was surprised that the chef used fermented red beancurd as the base sauce apart from oyster sauce..
Thus today, I m gonna used that too since I have 2 tiny squares left in my fridge..little sister of mine doesnt like the taste of this red fermented beancurd thus not all can accept the taste..You may give this a miss if you aren't sure if your family can accept the taste then stick on to oyster sauce base..
Thus today, I m gonna used that too since I have 2 tiny squares left in my fridge..little sister of mine doesnt like the taste of this red fermented beancurd thus not all can accept the taste..You may give this a miss if you aren't sure if your family can accept the taste then stick on to oyster sauce base..
A look at the ingredients..
1 square firm toufu (cut into 8 pieces)
5 pcs of fresh wood ear
1 small carrot (slice thinly) refer to photo
1 small portion of cauliflower (florets blanch)
4 pcs taupok (fried beancurd puff)
2 thin strips of roast pork (cut into 1 inch thick slices & if possible air fry and keep it crispy)
2 pcs garlic (minced)
4 thin slices of ginger
5 prawns (shelled)
1 packet of shimeji mushrooms or any mushroom of your choice
2 big stalks of spring onions ( cut into 2 inch long)
2 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp pepper
1 tsp sugar
1 tsp chicken powder * optional
100 ml water
1 tbsp potato starch with 2 tbsp water
Oil for frying
1 square fermented beancurd *optional
5 pcs of fresh wood ear
1 small carrot (slice thinly) refer to photo
1 small portion of cauliflower (florets blanch)
4 pcs taupok (fried beancurd puff)
2 thin strips of roast pork (cut into 1 inch thick slices & if possible air fry and keep it crispy)
2 pcs garlic (minced)
4 thin slices of ginger
5 prawns (shelled)
1 packet of shimeji mushrooms or any mushroom of your choice
2 big stalks of spring onions ( cut into 2 inch long)
2 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp pepper
1 tsp sugar
1 tsp chicken powder * optional
100 ml water
1 tbsp potato starch with 2 tbsp water
Oil for frying
1 square fermented beancurd *optional
*You may add tianjing bak choy or green peas or sweet peas to the dish..(I had forgotten to buy the greens thus substituted with spring onions)
Method:
1. Deep fry firm toufu till golden brown, set aside.
2. Fry prawns with a little oil till 70% done & set aside.
3.Add in some more oil, fry garlic till slight brown & add in woodear & mushroom & fry for further 3 minutes.
4. Add in the fermented beancurd
5. Mixed the woodear & mushrooms with the fermented beancurd.
6. Add in blanched carrot & cauliflower.
7. Add in the fried toufu and taupok also the prawns.
8.Stir fry well & add in the oyster sayce mixture and bring it to a boil..
9.Test the taste and thicken it with potato starch.
10. Just before serving..top up with Roasted pork slices.
11. If needed throw in a dash of sesame oil.
12. Garnish with lots of spring onion & parsley..
13. Team with steam rice.. enjoy
1. Deep fry firm toufu till golden brown, set aside.
2. Fry prawns with a little oil till 70% done & set aside.
3.Add in some more oil, fry garlic till slight brown & add in woodear & mushroom & fry for further 3 minutes.
4. Add in the fermented beancurd
5. Mixed the woodear & mushrooms with the fermented beancurd.
6. Add in blanched carrot & cauliflower.
7. Add in the fried toufu and taupok also the prawns.
8.Stir fry well & add in the oyster sayce mixture and bring it to a boil..
9.Test the taste and thicken it with potato starch.
10. Just before serving..top up with Roasted pork slices.
11. If needed throw in a dash of sesame oil.
12. Garnish with lots of spring onion & parsley..
13. Team with steam rice.. enjoy
Spring onions
Carrots & cauliflowers
Fried firm.toufu
A good dish to go with steam rice
Enjoy...
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