Today's quick lunch for J, claypot tofu cooked with Japanese egg-tofu. I personally do not like egg-tofu that much, find it too egg-y. In general, I do love tofu. Not sure it is because of genetic or what, both old and little boys at our home love tofu so much. T will be very happy if I prepare his favourite tofu dish, a very simple tofu dish that I am shy to share the "recipe" here.
For this dish, I added tinny bit of hot bean paste (辣豆瓣酱) to enhance the taste. The spiciness was acceptable by J, if cooking for myself I will add more hot bean paste for sure. Yeah, I finally put my vegetable cutters in use after sitting in my pantry for more than a year.
Ingredients (2 servings):
1 tube Japanese egg tofu
1 tbsp corn starch (±)
Oil for deep-frying
100g broccoli + carrot
100g straw mushroom, halved
½ tbsp cooking oil
1 slice ginger
1 clove garlic, chopped
½ tsp hot bean paste
1 cup water (±)
Salt to taste
50g sliced lean meat
1 tsp soy sauce
½ tsp shaoxing wine
½ tsp sesame oil
½ tsp corn starch
- Marinate meat for 10-15 minutes.
- Meanwhile, cut tofu into desired serving size then coat with corn flour lightly and deep-fry with medium heat till golden brown. Drain and set aside.
- Heat oil in a small claypot, stir in ginger and garlic. Fry until the aroma is released then add in hot bean paste. Cook for few seconds, add in water and bring to boil.
- Add in straw mushroom, meat and broccoli. When it boils again, add salt to taste then add in tofu.
- Remove from heat and serve warm with steamed rice.
- Add more meat if desired.
- Other types of tofu can also be used in this dish.
- For healthier version, omit the frying tofu step.
- Add some corn starch solution to thicken up the gravy further if desired.