ClayPot Braised Tofu With Roast Pork

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Delicious Flavorful Tofu Dish

Ready : 20 mins Generic : StirFry Difficulty : Easy
Prep : 5 mins † Cooking : 15 mins ] Printable Recipe


“Tofu”, also called “Bean Curd”, has gained popularity over the years especially as a vegetarian and vegan-approved source of protein. An excellent source of Amino acids, Iron, Calcium and other micronutrients. Tofu is made by coagulating Soy Milk and then pressed, resulting in curds of soft white blocks – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. Tofu can be soft, firm, or extra firm and has a subtle flavor and can be used in savory and sweet dishes. Tofu-making was first recorded during the Chinese Han Dynasty, some 2,000 years ago. Legend has it that it was discovered by a Chinese cook who accidentally (like so many things in life) curdled soy milk..😄.

Just another way to flavor ur rather bland tasting Tofu. And more so, another way to take care of the leftover Roast Pork, U might have in the Fridge. Why Clay Pot ?? Well, it is just a way to retain heat and served this dish sizzling bubbling hot. Here is The Viand’s take on “ClayPot Braised Tofu With Roast Pork“.



 Semi-hard White Tofu, cut into whatever size U desired. Bigger in size will have softer texture inside after deep-frying (preference).

 Ofcos, the all important – Roast Pork (leftover or fresh). U can obviously add more if U fancy..😁.

 These are the condiments or side-ingredients tat The VianD choose to compliment the dish – U can almost add anything U fancy. This will serve to improve the dish texture and color profile.

 Sliced Triangular Onion, sliced Red Carrot, smashed Garlic, Snow peas, sliced red Chili, Scallion/Parsley (cut to abt 2-inches long), sliced Ginger and soaked Shitake Mushrooms. A few Baby Corn would be nice.


 Dark Soy (for coloring), Light Soy, Salt, Sugar, White Pepper, a dash of Sesame oil, Oyster sauce and Shaoxing wine. Cornstarch mixture as thickening agent. All to taste.

*** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!


STEP 1 :

 Heat a pot of oil till smoking hot. Turn heat to medium, lay the Tofu piece by piece into the oil and deep-fry the Tofu till Golden Brown.  DO NOT overcrowd.

Dish out to drain excess oil. Really depend on ur preference of the texture of the Tofu. – longer, mean harder texture. The VianD prefer a little harder texture. Set aside.

STEP 2 :

 In a Clay Pot/Pyrex Ceramic Pot –  the real function of the Pot is to retain the heat and both does a really good job. But ofcos, Clay Pot will definitely look more authentic.

 Saute the sliced Onion, Ginger and smashed Garlic till aromatic.

 Add the Roast Pork and continue to saute till oil starts to render from the Roast Pork and aromatic.

STEP 3 :

 On high heat, add some water (this will be ur sauce – more water, more sauce), bring to boil. Add the Tofu, give it a few good stirs just mix everything. Bring to boil again, turn heat to low, cover and simmer for 2-3 mins – to allow the Tofu to soften.

STEP 4 :

 Turn up the heat, add The Snow Peas and sliced Red Carrot. Add all the Seasoning Ingredients (add Cornstarch mixture bit by bit to your preferred consistency), mix and let it simmer for another min or so.

STEP 5 :

 Lastly, add the Scallion/Parsley and slices Red Chilli. Cover and ur pot of delicious flavorful “ClayPot Braised Tofu With Roast Pork” is ready to be served in the cooking Pot, sizzling hot.

** Tip ** : Always add the Shaoxing wine just before plating. Swirl the Shaoxing wine in a thin stream around/along the side of the wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance.

Copyright © 2014 The VianD · All Rights Reserved


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