• Feb
  • 03
  • 2015

claypot egg tofu and veges

RECIPE FOR CLAYPOT EGG TOFU & VEGES

Ingredients:
1 tube silken egg tofu (cut into 1 inch thick, then deep fry/pan fry)
2 tsp sesame oil
2 cloves garlic, smashed
1/2 onion, quartered
1 tbsp chicken stock paste
½ cup of boneless chicken pieces, cut into tiny pieces (omit for veg dish)
1 egg (whisk in a bowl)
1-2 tsp cornflour(mix with some water in small bowl)
1 cup water
Salt & Pepper, to season

Sauces
1 tsp oyster sauce
1 tsp sweet plum sauce
1 tsp soy sauce

Vegetables
½ carrot, cut diagonally
Handful of snow peas
Handful of mushrooms
½ tbsp chopped spring onions (optional for garnishing)

Method
1. Heat oil in claypot

2. Saute the onions and garlic. Do not let garlic brown. Once aromatic, add in chicken.

3. Stir a few seconds then combine all the sauces & stock with 1 cup of water and pour into the claypot.

4. Add all the vegetables. Let the sauce simmer and vegetables become tender. Adjust seasoning to taste. After about a minute ,thicken the sauce by adding the cornflour water in. Add the whisked egg and slowly stir the claypot so the egg breaks. This will aid in thickening of the gravy.

5. Then finally add the fried beancurd and mix carefully not to break them as they are soft.

6. Serve hot with steam rice.

*1 tube of tofu makes about 10 of them once cut about an inch thick.

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