Tofu is high in protein and contains all of the essential amino acids our body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals. (For more information, please visit healthline.com.) Also known as bean curd, tofu is made by coagulating soy milk (which is obtained from blending soaked soy beans with water) by adding gypsum (calcium sulphate) or lemon juice or Epsom salt to the soy milk. The mixture is then heated over low fire until curds are formed. These curds are then transferred to a muslin cloth and pressed into white solid blocks. The resulting softness - either silken, soft, firm or extra firm - depends on how hard and long the blocks are pressed.
Tofu can be eaten as it is with a drizzle of light soy sauce or it can be cooked with seafood, meats, eggs and vegetables. Claypot tofu is traditionally cooked in a claypot. However, if you do not have one, any pot will do. It is a very versatile dish. You may add any seafood, meat or vegetables to make up the dish.
Ingredients:
- 1 tube of cylindrical tofu
- 4 tbsp all-purpose flour
- Cooking oil
- 50 g lean pork/chicken (leave out if it is Seafood Claypot Tofu), slice thinly
- 50 g red snapper/grouper
- 5 leaves of Napa cabbage
- 1/2 of a carrot, slice thickly
- 5 pieces young corn, cut into 2 diagonally
- 3 pieces Shiitake mushroom, slice
- 1 packet of enoki mushroom, remove the roots and wash
- 5 pieces medium-size prawns, de-shell, de-vein and wash
- 2 pieces squids, remove skin, black ink and slice
- 3 cloves garlic
- 2 tbsp sesame oil
- 1 tbsp cooking oil
- Light soy sauce, salt and pepper to taste
- 2 cups of hot water, more if necessary
Method:
- Cut the tofu into 1-cm thickness horizontally.
- Coat them with all-purpose flour.
- Heat wok with cooking oil.
- Deep-fry the tofu till golden brown.
- Remove them from the wok and set aside
- Slice the red snapper/grouper.
- Coat them with all-purpose flour.
- Deep-fry them till golden brown.
- Remove them from wok and set aside.
- Heat up sesame oil and cooking oil in the claypot.
- Add garlic and saute them till fragrant.
- Add the Shiitake mushroom and saute them till fragrant.
- Add the meat and fry them till they are half-cooked.
- Add the hot water. Note: Water must be hot to prevent the claypot from cracking.
- Add the Napa cabbage, carrots, young corns and enoki mushrooms.
- Let the soup boil.
- Add seasonings - light soy sauce, salt and pepper. (To taste.)
- Add the deep-fried tofu, deep-fried fish, prawns and squids.
- Let the soup boil again. Turn off the fire. Cover the claypot. The soup will continue to simmer and cook the prawns and squids.
- Serve with rice.