Tuesday, June 7, 2011
I love this claypot tofu dish because it has all the main ingredients inside it; no need to cook other dishes liao! ha ha ha!
Tofu, 3 pcs, cut into 4
Carrot, 1 pc, cut into slices
Onion, 1 pc, cut into 4
Garlic, 3 cloves, chopped finely
Pak Choi (Chinese Cabbage), 5 leaves, cut into 1" length
Salted fish, 2 pcs, deep fried and cut into small pieces
Prawn, 5 medium
Corn flour and water mixture
Deep fry tofu until the skin becomes crispy and golden brown in colour. Put aside and drain away excess oil. Hea up wok and add in a little vegetable oil. Add garlic and stir fry until fragrant. Add carrot, onion and prawn. Pour in some water and bring to a boil. Add in the pak choi. Add corn flour and water mixture to thicken the gravy. Beat egg and pour it into the gravy. Pour the gravy on the deep fried tofu. Garnish the top with deep fried salted fish and spring onions before serving.