Claypot Tofu with Meat
Product
Unicurd Pressed Tofu
Style
Steam
Yield
Serves 1
Ingredients
- 1 box Unicurd Pressed Tofu
- 2 pcs shitake mushrooms, soak till soft
- 100g meat
- 2 red dates
- 1 stalk spring onion
- 2 slices ginger
- 1 cup water
- 1 tbsp soybean oil
Sauce Ingredients
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Chinese wine (optional)
- 1 tsp salt
- 1 tsp sugar
- Pepper to taste
- 1 slice danggui (optional)
- 1 tsp wolfberry
- 1 tsp corn flour (mixed with 1 tbsp water)
Cooking Instructions
Keep Unicurd pressed tofu in freezer for 24 hours, thaw and cut frozen tofu into 6 pieces.
Cut meat into 4 pieces, blanch in boiling water and rinse.
Sauté ginger and spring onion in soybean oil, add in meat and pan-fry.
Add water and bring to boil; add all ingredients and sauce ingredients (except corn starch), simmer until meat is tender.
Thicken gravy with corn starch, serve in claypot.
Hot Tips
Use ribs to replace meat.
