Claypot Tofu

As opposed to a furiously sizzling hot plate, a claypot is believed to be able to retain heat and keep food bubbling hot while also retaining the flavours. The key is to use square pressed tofu that can retain its shape after frying.
The neutral tasting tofu, when braised together with roast pork belly and assorted vegetables and soy sauce, tend to soak up all the wonderful flavours like a sponge. This taste definitely deserves to take center-stage!
This dish is best served piping-hot. The scrumptious pot of tofu, pork belly and vegetables is truly a one pot wonder which the whole family can enjoy together at the dinner table!
*Tip* pork belly can be replaced by other meats or even seafood too.

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Ingredients

Adjust Servings
4-6dried shiitake mushroom
100g-200g Sio Bak (roast pork belly)
1pressed Tofu (around 300g)
oil for deep-frying
1tsp salt
2cups water (for blanching)
40g carrots
8snow peas
fresh coriander for garnish
water/stock to top-up claypot
2tbsp oil
20g slice ginger
1tbsp minced garlic
Sauce:
1tbsp light soy sauce
1tbsp dark soy sauce
1tbsp oyster sauce
1tbsp rice wine (optional)
1tsp sesame oil
1cup water
1tbsp cornstarch mix with 2 tbsp water

Directions

1.

Soak 4-6 dried shiitake mushroom in hot water for 1 hour
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2.

Slice mushrooms into strips
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3.

Slice 100g Sio Bak (roast pork belly) into 2cm thick slices
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4.

Cut 1 square pressed tofu into 8 pieces
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5.

Heat sufficient oil in a wok, deep-fry tofu till golden brown
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6.

Drain and set aside
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7.

For sauce mixture, mix 1 tbsp light soy sauce,
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8.

1 tbsp dark soy sauce,
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9.

1 tbsp oyster sauce,
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10.

1 tbsp rice wine (optional),
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11.

1 tsp sesame oil,
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12.

1 cup water
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13.

Mix well and set aside
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14.

Mix 1 tbsp cornstarch with 2 tbsp water and set aside
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15.

Add 2 cups water to wok
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16.

Add 1 tsp salt and bring to boil
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17.

Add 40g carrots and 8 snow peas
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18.

Blanch for 3 mins, drain and set aside
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19.

Add 2 tbsp oil to work,
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20.

20g slice ginger,
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21.

1 tbsp minced garlic
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22.

Add Sio Bak and stir fry until fragrant
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23.

Add sliced mushrooms, carrots and snow peas
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24.

Stir fry for 1 min
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25.

Add sauce mixture and bring to boil
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26.

Thicken with cornstarch solution
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27.

Add fried tofu slices
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28.

Toss and transfer to claypot
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29.

Add water/stock to fill the claypot
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30.

Cover and bring to boil
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31.

Serve and garnish with fresh coriander
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