Ah Ma’s Claypot Tofu
Ah Ma’s Claypot Tofu
Ingredients
- 1 packet egg tofu
- 500 g roast pork
- 1 packet fried beancurd skin
- 8 cloves garlic
- 1 small handful black fungus, soaked till soft
- 1 carrot, cut into small cubes
- 1 can button mushrooms
- 1/4 napa cabbage
- 1 small handful snow peas
- oyster sauce or thick black bean sauce, to taste
- cornstarch slurry
- light soy sauce, to taste
- salt, to taste
- water, as needed
Instructions
- 1
Air fry the egg tofu until it is golden brown. Set aside.
⏱️ 8 min
- 2
Air fry the roast pork to render out any excess oil. Set aside.
⏱️ 7 min
- 3
Soak the fried beancurd skin in warm water for approximately 10 minutes, or until softened. If you prefer a crispier texture, you can skip this step and add it towards the end of cooking.
⏱️ 10 min
- 4
In a wok or large pan, stir-fry the garlic until it is lightly browned and fragrant. Add the black fungus, carrots, and button mushrooms. Season with a little salt and thick black bean sauce to taste, and add a splash of water to create some sauce. Continue to cook until the ingredients are fragrant.
⏱️ 5 min
- 5
Transfer the stir-fried ingredients from step 4 into a claypot. Add water, approximately 600-800 ml, or enough to just cover the ingredients. Bring the mixture to a boil.
⏱️ 5 min
- 6
Add the napa cabbage and soaked beancurd skin to the claypot. Bring it back to a boil. Top up with more water if needed. Continue to boil until the napa cabbage reaches your desired softness.
⏱️ 10 min
- 7
Season the dish to taste with thick black bean sauce and light soy sauce.
⏱️ 1 min
- 8
Add the snow peas and the air-fried roast pork to the claypot. Stir in the cornstarch slurry to thicken the sauce.
⏱️ 2 min
- 9
Finally, add the air-fried egg tofu to the claypot. Simmer for 1-2 minutes to allow the flavors to meld. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ah Ma’s Claypot Tofu
- 1 packet egg tofu
- 500 g roast pork
- 1 packet fried beancurd skin
- 8 cloves garlic
- 1 small handful black fungus, soaked till soft
- 1 carrot, cut into small cubes
- 1 can button mushrooms
- 1/4 napa cabbage
- 1 small handful snow peas
- oyster sauce or thick black bean sauce, to taste
- cornstarch slurry
- light soy sauce, to taste
- salt, to taste
- water, as needed
Instructions
- 1
Air fry the egg tofu until it is golden brown. Set aside.
⏱️ 8 min - 2
Air fry the roast pork to render out any excess oil. Set aside.
⏱️ 7 min - 3
Soak the fried beancurd skin in warm water for approximately 10 minutes, or until softened. If you prefer a crispier texture, you can skip this step and add it towards the end of cooking.
⏱️ 10 min - 4
In a wok or large pan, stir-fry the garlic until it is lightly browned and fragrant. Add the black fungus, carrots, and button mushrooms. Season with a little salt and thick black bean sauce to taste, and add a splash of water to create some sauce. Continue to cook until the ingredients are fragrant.
⏱️ 5 min - 5
Transfer the stir-fried ingredients from step 4 into a claypot. Add water, approximately 600-800 ml, or enough to just cover the ingredients. Bring the mixture to a boil.
⏱️ 5 min - 6
Add the napa cabbage and soaked beancurd skin to the claypot. Bring it back to a boil. Top up with more water if needed. Continue to boil until the napa cabbage reaches your desired softness.
⏱️ 10 min - 7
Season the dish to taste with thick black bean sauce and light soy sauce.
⏱️ 1 min - 8
Add the snow peas and the air-fried roast pork to the claypot. Stir in the cornstarch slurry to thicken the sauce.
⏱️ 2 min - 9
Finally, add the air-fried egg tofu to the claypot. Simmer for 1-2 minutes to allow the flavors to meld. Serve hot.
⏱️ 2 min