Claypot Tofu [A Healthy Pot]

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

Methods:

1. Marinate meat for 10-15 minutes.
2. 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.
3. 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.
4. Add in straw mushroom, meat and broccoli. When it boils again, add salt to taste then add in tofu.
5. Remove from heat and serve warm with steamed rice.
   

Cook's Notes:

1. Add more meat if desired.
2. Other types of tofu can also be used in this dish.
3. For healthier version, omit the frying tofu step.
4. Add some corn starch solution to thicken up the gravy further if desired.
   

Straw Mushroom