Tofu is such a versatile product to cook with, simple and plain on its own, gorgeously flavourful when combined with sauces and is also very nutritious. If you like tofu and wondered how on earth can I make it interesting then I recommend you give this clay pot a try.
Note:- Handle with care when working with tofu as they tend to break and crumble very easily. Work gently when cutting into cubes. Use a large spoon when stirring the ingredients during the cooking process. What you want is intact cubes of tofu and not ones that turns into tofu mince.
I always stir fry the garlic and ginger paste till fragrant before adding the tofu and mushrooms soaked in its marinate. The best thing about this pot dish is that the marinating ingredients coat all the earthy mushrooms and tofu providing an intensely infused dish.
Prep Time: 15 minutes
Cooking Time: 13 minutes 15 seconds
500 grams firm tofu
200 grams oyster mushrooms
150 grams canned straw cap mushrooms
100 grams brown button mushrooms
6 Dried Chinese mushrooms
5 grams ginger
3 garlic cloves
2 tablespoons vegetable oil
1 tablespoon cold water
1 teaspoon corn flour
• Soak Chinese mushrooms in hot, boiling water for 15 minutes, drain, remove stalks and slice the mushrooms into thick slices. Wash and cut brown mushrooms in halves. Wash, drain, and gently squeeze excess water from oyster mushrooms. Drain canned straw cap mushrooms. Place all the mushrooms into a large bowl.
• In a bowl, mix in all the marinating ingredients. Marinade the mushrooms for 5-6 minutes. Cut tofu into 1 inch X 2 inch pieces, add into the marinade.
• Using a mortar and pestle, pound garlic and ginger into a paste. Heat a large clay pot on medium heat. Add oil, once hot, add garlic and ginger paste. Stir fry for 15 seconds.
• Add mushrooms and its marinade. Cover with lid and reduce the heat to a medium/low setting. Simmer for 10 minutes.
• Mix corn flour with cold water, add into pot. Keep the lid off. Turn the heat to a high setting, gently stir and cook for 3 minutes. Enjoy.