Saturday, April 16, 2011

Claypot Tofu with Mushroom and Roast Pork

6 pcs of fried tofu cubes
200g roast pork - cut into small chunks
2 shitake mushroom - soaked and drained
1 carrot - cut into flower shape
1 pkt enoki mushroom - ends trimmed and cleaned
2 dried chillies
2 stalk green onion - cut into 2" length
2 cloves garlic - chopped
2 tbsp cooking oil
salt and pepper to taste

1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp huatiao wine
1 tbsp sweet dark soy sauce

2-3 cups chicken stock
cornstarch solution
dash of pepper
dash of black vinegar
dash of sesame oil

  1. Heat up the claypot over medium heat. Add cooking oil and stir fry the green onion, red chillies and garlic until fragrant.
  2. Add the mushroom and stir fry for one minute.  Add sauce and do a quick stir fry.  
  3. Add chicken stock to the pot and bring to a boil.  When boiling, add the tofu, roast pork, enoki mushrooms and carrots and let it braise for 15 mins under medium low heat.
  4. Check seasonings and sprinkle some salt and pepper.  Stir in cornstarch solution to thicken the sauce.
  5. Before serving, add a dash of black vinegar and sesame oil and serve immediately.