So I LOOOOOVE steamed silken tofu. It’s just divine. I bought a clay pot 6 months ago to cook yummy thing in. I’ve noticed that cooking on low heat in a clay pot really enhances the flavour, because it allowing the food to simmer and steam slowly without overlooking cooking in a beautifully insulated clay pot. Ahhhh, so delicious. My mouth is already watering writing this….
So here is what I use to make my simple claypot!
Prep time: 5 minutes
Cook time: 7 minutes
Serves: 2 people
- Clay pot (19cm or bigger)
- 1 pack of enoki mushrooms
- 1 small pack of silken tofu
- 1/2 capful (2 teaspoons) shaoxing
- 2 tablespoons light soy sauce
- 4 drops of fish sauce (potent)
- 2 tablespoon vegetable oil
- 1 teaspoon sesame seed oil
- 1 teaspoon of garlic/ginger paste
- 1 shallot, sliced
- Seasoning salt
- Optional: 1 thinly sliced green chilli
- Place clean claypot on stove and warm up on a medium heat.
- Add one tablespoon of vegetable oil and add a teaspoon or sesame seed oil.
- When heated, add sliced shallot and cook until soft (1 minute).
- Use mortar and pestle to crush garlic and ginger.
- Add crushed garlic and ginger to claypot and stir for 20-30 seconds to flavour the oil. Do not let it burn.
- If adding chillies, add now.
- Add soy sauce, shaoxing, fish sauce and stir. Let simmer for a minute then lower the heat to the lowest level possible. You want to steam, not boil the tofu.
- Carefully add whole block of silken tofu, sprinkle a little salt, and cover. Allow to simmer for 5- 6 minutes.
- Add enoki mushrooms (tips cut off and washed) on top of the tofu and simmer. Add only in the last 1-3 minutes before serving. As this mushroom cooks very fast, you must be mindful not to overcook it.
- Serve with rice and other side dishes.
Make sure to pour the sauce on the dish afterward! I avoid doing this beforehand so that I won’t break the delicate silken tofu.
I hope you enjoyed this easy and simple recipe. See you next Tuesday!