Sizzling Claypot Tofu
This sizzling tofu dish is packed with vegetables, fried silken tofu, vegan pork mince and a versatile umami sauce for the perfect meal.
Servings: 2
Ingredients
- 2 tubes silken tofu
- 1 pack vegan pork mince
- 2 tbsp sesame oil
- 1/2 cup chopped carrots
- 1 cup chopped mushrooms (any kind)
- 1/4 cup green peas
- 1/2 tbsp grated ginger
- 1 big red chili
- 2 cloves garlic, minced (optional)
- 1/2 cup water
Umami Magic
- 2 tbsp vegan oyster sauce
- 1 tsp kecap manis (sub 1 tsp sweetener)
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/4 tsp white pepper
- 1/2 cup water
- 1/2 tbsp corn starch + 1/4 cup water
Garnish
- spring onions or cilantro
- slices red chillies
Instructions
- Chop carrots and mushrooms finely.
- Heat up neutral oil. Slice silken tofu into circular discs and pat excess water dry.
- You can coat the silken tofu pieces in corn starch and fry until crispy. If not, you can add them directly to the oil covering the lid after dropping them in. These take longer to fry due to the higher water content.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, Shaoxing wine, sweetener, and white pepper. Set aside.
- Heat 2 tablespoons of sesame oil in a claypot over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant. Add chopped red chillies and saute until cooked.
- Add vegan pork mince and saute them until fully cooked (crumbling them in the process).
- Add carrots and mushrooms, and stir-fry for about 3 to 4 minutes until the vegetables start to soften.
- Add water, sauce, mix well and bring to a boil.
- Add the corn starch slurry and peas. Combine and simmer for another 2 minutes.
- Add the fried tofu cubes to the pot and gently stir to coat them with the sauce.
- Let the mixture simmer for about 5 minutes to allow the flavours to meld.
- Garnish with fresh cilantro or spring onions and sliced red chillies.
- Serve the claypot tofu hot with steamed rice.