Claypot Egg Tofu is an easy dish & very versatile. You can put in anything that you can find in your fridge and there's alot of combinations that you can mix and match. Apart from what I've been using here, you can also replace with chicken meat, pork slices, chinese cabbage, snap peas, mushrooms, cauliflower, fishballs, prawns, squids, cuttlefish, abalone slices, sea cucumber, etc. Basically just anything that you and your family loves to eat.
Ingredients : (serves 2)
1 tube Egg Tofu
60g Broccoli
2 pcs Baby Corn
6 slices Carrot (halves)
8 pcs Baby Scallops
4 slices Ginger
90ml Water
1 1/2 tsp Oyster sauce
1/2 tsp Sugar
1 1/2 tsp Light Soy Sauce
3/4 tsp Corn starch + 1 tbsp Water (for thickening)
1 tbsp Cooking Oil
Oil for frying tofu
Step by Step :
1. Heat up wok/pan with some oil for frying tofu.
2. While waiting oil to heat up, carefully remove egg tofu from plastic tube & cut into 8-9 slices.
3. Fry egg tofu in hot oil till golden brown on both sides. Remove & set aside. (Note that oil must be very hot). Becareful of spattering oil.
I'm frying the egg tofu in my 12cm egg pan, because I don't want to use alot oil.
4. Keep away excess oil, leaving only 1 tbsp oil in wok.
5. Saute ginger till fragrant. Add in scallops and let it pan fry for 30 secs on each sides.
6. Add in broccoli, carrot, baby corn & toss for a minute.
7. Add in water, oyster sauce, sugar and light soy sauce. Let it simmer for 2 minutes.
8. Put in the fried tofu and slowly pour in starch mixture to thickens the sauce, stirring continuously. (you might not use up all the starch mixture, gravy thickness depends on personal preference)
9. Once the sauce thickens up, remove from heat & transfer to a claypot before serving.
Happy Cooking.
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