Braised Tofu Claypot

• 1.330gtau kwa, J 200 / L 130
• 2.250gsoft tofu, J 150 / L 100
• 3.330gbrown rice, cooked, J 200 / L 130
• 4.6dried shiitake, soaked
• 5.1handfuldried black fungus, soaked
• 6.½napa cabbage
• 7.1carrot
• 8.1pieceginger, a thumb
• 9.5clovegarlic
• 10.4spring onion
• 11.shiitake soaking water, 300 ml, kept from soaking the dried shiitake
• 12.½tbspreduced-sodium light soy sauce, measured
• 13.1tbspShaoxing wine
• 14.white pepperto taste
• 15.1tbspcornflour
• 16.1tbspcanola oil

• 🧂Lower-salt version: half the soy, now reduced-sodium. The shiitake soaking water is already doing the work of oyster sauce. Taste the broth before you thicken it.

Method

1. 01Soak the shiitake and black fungus in hot water 20 minutes. Keep the water.
2. 02Cut the tau kwa into triangles and brown them in the oil on both sides. Set aside.
3. 03Ginger and garlic in the same pot, 30 seconds. Then the mushrooms and carrot, 3 minutes.
4. 04Add the shiitake water, the measured soy, the shaoxing and plenty of white pepper.
5. 05Tau kwa back in with the napa cabbage. Lid on, simmer 12 minutes.
6. 06Add the soft tofu in large pieces for the last 3 minutes.
7. 07Thicken with cornflour. Spring onion over the top.