Claypot Bean Curd 瓦煲豆腐
A popular claypot delicacy, Claypot Bean Curd 瓦煲豆腐 is amazingly flavourful. Makes a great one pot dish. This beancurd dish is so easy and quick to cook too!
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Ingredients
Ingredients:
- 4 blocks beancurd, semi firm
- 100 grams roasted pork, sliced into bite size
- 100 grams prawns, medium size, shelled
- 4 mushrooms, soaked
- 1 tsp minced garlic
- 5 slices ginger, young ginger
- 1 red onion, cut into wedges
- 50 grams carrot, sliced into florets
- 50 grams snow pea, trim to remove tough fibre on sides
Seasonings:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- ¼ tsp salt
- ¼ tsp ground white pepper
- 150 ml water
Thickening:
- 1 tsp cornflour
- 2 tbsp water
Have ready all ingredients for the dish.
First, rehydrate some dried shiitake mushrooms. When soft, drain well.
Then minced some garlic.
Remove skin from ginger and then slice into thin pieces.
Cut big onion into wedges.
Also, cut carrot into florets
Clean and trim the honey peas (snow peas). Cut at an angle on both ends of the snow peas and pull out the tough string that runs along its side.
Next, cut roasted pork into thick pieces (about 2 cm) and set aside.
Remove shell and devein fresh prawns.
Then marinade the cleaned prawns with a little salt and sugar.
Rinse bean curd and cut into cubes.
Then in a wok, add oil and turn heat to high. Add the bean curd in batches and deep fry till golden brown. In a wok, add 100 ml of oil and turn heat to high. Shake off the excess flour and slowly add the tofu in small batches to deep fry until golden brown.
Transfer the fried bean curd on a strainer line with kitchen towel to drain off excess oil and set aside.
Then in a bowl or measuring jar, add in all ingredients for the sauce (seasonings) and set aside.
Lastly, mix cornstarch with water as thickening for the gravy. And we are ready to cook the bean curd.
To cook claypot bean curd, first heat up 1 tbsp oil in claypot. Saute chopped garlic, onions and sliced ginger until aromatic.
Then add in marinated prawns, roasted pork and soaked mushrooms. Stir fry briefly.
Next, add in the carrots and then the honey peas. Add the snow peas last to keep it crunchy. Fry for about 5 minutes.
Next, pour in the sauce for the seasonings and stir well.
Then add in the deep fried bean curd and stir gently to mix well. Be careful not to break the bean curd while stirring. Cook for another 2 minutes. Bring the sauce to a boil.
Then thicken the sauce with cornstarch solution.
Cover the claypot and remove from heat. The claypot bean curd is ready to be served.
Serve in the claypot and garnish with an egg and with a bowl of steaming hot rice.Enjoy!
Instructions
Preparing Ingredients:
Cooking Claypot Bean Curd:
Enjoy!
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Recipe Video
Notes
This dish can also be cooked using an ordinary wok or pan if claypot is not available.
When cooked in a claypot, the food inside the pot loses very little moisture as it is surrounded by steam creating a tender and flavourful dish.
Choose bean curd (tofu) that is soft to slightly firm. You can choose any type of bean curd from white bean curd to Japanese Egg bean curd.
Do not cook the vegetables for too long as they will become too soft, turn mushy and dull. This is especially so for the honey peas (snow peas) to retain its crunchiness.
Add the cornstarch solution and mix with the vegetables in batches till you get the right consistency. The sauce will be too thick and gooey if you add too much cornstarch solution.