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Tuesday, 2 April 2013

^ CLAYPOT JAPANESE TOFU ^

Helo friends, how are you today?? I'm glad to be able to upload a post that's been pending for sometime now. I'm sure many of you would not miss to order this dish whenever u pay a visit to any chinese seafood restaurant. It's so simple and soooo yummy....good choice for my boys too!! :-)

Check out the clicks and my recipe.....super simple to make...and if you don't have a claypot it's ok....just use any deep pan to make it and serve using a bowl/plate of your choice! :-)






^ CLAYPOT JAPANESE TOFU ^

Ingredients :-

2 - japanese tofu / egg tofu ~ cut into 1.5cm thickness
tapioca flour - as needed
corn flour - as needed
1/2 tbsp - chopped garlic
1- knorr chicken broth cube 
1 - egg ~ lightly beaten
3 tbsp - oyster sauce
1 tbsp - thick soya sauce
1 tsp - sesame oil
1/3 tspn - ground white pepper
100g - minced chicken meat ~ I didn't have stock 
1 small bunch - scallion / spring onion - cut into 1/2 inch long
water as needed
salt - optional
sugar - optional

Method :-
  1. Coat the sliced tofu with tapioca flour and deep fry in hot oil. 
  2. Dish out and drain the excess oil using kitchen towel.
  3. Heat the claypot with a little oil. Add in the chopped garlic and minced chicken meat (if using) and fry till aromatic. 
  4. Reduce the flame and add in water needed for the gravy.
  5. Bring it to a boil or until the chicken meat is cooked and add in the chicken broth cube, oyster sauce, dark soya sauce, sesame oil, salt, sugar and ground white pepper.
  6. Stir to mix and check the seasoning. Adjust if needed.
  7. Add in the cornflour mixed with a little water to thicken the gravy. 
  8. At this point add in the beaten egg and same time stir slowly to get the egg to blend with the gravy.
  9. Throw in the fried japanese tofu and scallion. 
  10. One last gentle stir and that's it....time to eat!! :-)

For readers out of Malaysia, here's a photo of the chicken broth cube which I used for this recipe... 


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