Sequence of Cooking:
I have seen this dish being cooked on Instagram and Facebook. Looking at the ingredients, I was sure that the dish would be appreciated by my husband and children. True enough, all of them love it. It is also suitable for vegetarians.
Although no measurement is given, the dish looks easy enough to cook. Since then I had cooked this dish a few times to try out with different quantities of the various ingredients. The recipe below is the result of these trials.
Ingredients:
- 400 g tomatoes, cubed
- 1 packet enoki mushroom (2 would have been better), remove ends
- 4 pcs of large brown button mushroom, sliced
- 1 box of tofu, cut into pcs
- 1 egg
- 1 tbsp cooking oil
- 1 tsp salt
- 1 cup of water
- 1 tbsp black vinegar
- 1/2 tsp pepper powder
- 1 tbsp sesame oil
- Cornflour slurry (2 tbsp cornflour + 4 tbsp water)
- Garnishing - green onion
Method:
- Add cooking oil to claypot. Let it heat up.
- Add tomatoes to the claypot. Fry.
- Add salt.
- Add water. Let boil.
- Add enoki mushroom to 1 side and button mushroom to the other. Add tofu either on top of the mushrooms or to one side next to the mushrooms.
- Beat egg and add it to the claypot.
- Add pepper, black vinegar and sesame oil. (Dont hv to stir.)
- Thicken the sauce with corn flour slurry and garnish the tofu with tomatoes and mushrooms with green onion.
- Serve hot with white rice.
