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!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 blocks beancurd (semi firm)
- 100 g roasted pork (sliced into bite size)
- 100 g prawns (medium size, shelled)
- 4 mushrooms (soaked)
- 1 tsp minced garlic
- 5 slice ginger (young ginger)
- 1 red onion (cut into wedges)
- 50 g carrot (sliced into florets)
- 50 g snow pea (trim to remove tough fibre on sides)
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 150 ml water
- 1 tsp cornflour
- 2 tbsp water
Instructions
- 1
Have ready all ingredients for the dish.
- 2
First, rehydrate some dried shiitake mushrooms. When soft, drain well.
- 3
Then minced some garlic.
- 4
Remove skin from ginger and then slice into thin pieces.
- 5
Cut big onion into wedges.
- 6
Also, cut carrot into florets
- 7
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.
- 8
Next, cut roasted pork into thick pieces (about 2 cm) and set aside.
- 9
Remove shell and devein fresh prawns.
- 10
Then marinade the cleaned prawns with a little salt and sugar.
- 11
Rinse bean curd and cut into cubes.
- 12
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.
- 13
Transfer the fried bean curd on a strainer line with kitchen towel to drain off excess oil and set aside.
- 14
Then in a bowl or measuring jar, add in all ingredients for the sauce (seasonings) and set aside.
- 15
Lastly, mix cornstarch with water as thickening for the gravy. And we are ready to cook the bean curd.
- 16
To cook claypot bean curd, first heat up 1 tbsp oil in claypot. Saute chopped garlic, onions and sliced ginger until aromatic.
- 17
Then add in marinated prawns, roasted pork and soaked mushrooms. Stir fry briefly.
- 18
Next, add in the carrots and then the honey peas. Add the snow peas last to keep it crunchy. Fry for about 5 minutes.
- 19
Next, pour in the sauce for the seasonings and stir well.
- 20
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.
- 21
Then thicken the sauce with cornstarch solution.
- 22
Cover the claypot and remove from heat. The claypot bean curd is ready to be served.
- 23
Serve in the claypot and garnish with an egg and with a bowl of steaming hot rice.Enjoy!