Claypot Tofu with Pak Choi (Chinese Cabbage) and Salted fish Recipe

To get the best out of this dish, you must use tofu that are made for frying. This type of tofu is hard on the outside but really soft inside. After deep frying this tofu, the skin would be crispy but the inner portion remains soft. It would be easier to use a non-stick wok when frying tofu as the stick easily to normal wok.
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!

Ingredients
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
Egg, 1pc
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.