Whenever we go out, both daddy and the son always order this dish (either claypot or hotpot tofu) when they see this dish on the menu. Of course I got bored easily, so I let them finished the claypot tofu by themselves.
Lil boy, who is a picky eater when we eat out (although at home he will eat whatever I serve on the table), likes this dish a lot and this is one of the not so many dishes that he can eat outside. He basically only likes the tofu and not so fond of other ingredients.
One thing that we never like from hotpot tofu is the egg at the bottom of the pan. No one likes to eat it, so it will always go wasted on the pan.
The problem with ordering claypot tofu is that it can be quite expensive and the cheapest one comes with very small serving that is not enough even for the boy and daddy.
When I did my grocery shopping and I saw egg tofu, I thought why not making this dish at home? Plus, I just remembered that I actually had a claypot at home that my mom used to use it for making herbal medicines.
This one pot dish is a healthy option for quick lunch or dinner as it consists not only tofu that is full of nutrients, but also many kinds of vegetables. The choice of vegetables are varied from paprika, carrots, baby corn, bok choy, cabbage, sweet peas, corn, cauliflower, napa cabbage, mushrooms………………basically just anything that you like or have in the fridge can go inside this pot.
Since I only made this for 2 persons, I only used small amount of vegetables so we didn’t have leftovers because the vegetables would be overcooked if I reheat them again. So feel free to use any kind of vegetables in this dish. You can also use marinated pork and add shrimps, fish, or squid.
So here is the recipe:
*This recipe is for 2 persons*
For the marinate chicken
- 100 gr chicken, cut into 1 cm x 1 cm
- 1 tsp soy sauce
- 1 tsp corn starch
For the tofu
- 2 packet of egg tofu, each about 160 gr. For each packet, cut into two (in the middle of the packet), push the tofu out from the plastic cover, and then cut each tofu into 6 or 7
- Cooking oil to fry the tofu
For the vegetables
- 1 carrot, slice in round shape
- 5 baby corn, cut 3 each
- 1 shiitake mushroom, cut in thinly slices
- 5 fresh sweet peas (sayur kapri)
For the sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp corn starch, add 3 tbsp of water and stir until there are no lumps
- 200 ml chicken broth plus another 100 ml of the broth
- 1/2 large onion, cut into half ring onion and separate the layers
- 4 garlic, minced
- 1 thumb of ginger, cut into 3 or 4
- 1 tbsp unsalted butter
- 1 tbsp cooking oil or olive oil
- Salt, to taste
- Marinade the chicken with soy sauce and corn starch, set aside for 30 minutes
- Add cooking oil (just at the bottom of a pan) to a non stick pan. When the an is heated, fry the tofu until both sides of the tofu turn color into light brown. Dot this in 2 or 3 batches and don’t put too much tofu in a pan because it will be difficult to flip the tofu and they might break apart. Set aside the tofu in a plate
- Heat a small pan with 1 tbsp of unsalted butter. Add large onion and stir fry until fragrant. Set aside. I don’t like eating overcooked onions, so I will add the onions at the end of the cooking process
- Combine the sauce (soy sauce, fish sauce, oyster sauce, sesame oil, and sugar). Mix well and set aside
- Heat 1 wok or pan with 1 tbsp of cooking oil. Add ginger and stir fry until fragrant
- Add garlic and stir until aromatic
- Add the marinated chicken, and keep stirring until the chicken turn color
- Add shiitake mushrooms, carrots and sweet peas, stir fry for about 1 minute
- Add the sauce and 200 ml of chicken broth
- When the vegetables are half cooked, add baby corn
- When the chicken and vegetables are cooked, pour the corn starch mixture and quickly stir and wait until it boils
- Quickly move everything in the pan to a clay pot, then carefully add large onions and pan fried tofu. Stir carefully. Place the tofu on top of the pot while covering them with the sauce (using a spoon)
- Add salt if necessary. If you think the gravy is too thick, add chicken broth little by little (add about 30 ml every time). If you want more sauce, add chicken broth in little by little too.
- Let it cook in low heat until the sauce boils
- Turn off the heat and serve immediately