The last 2 days has been freezing here in Sydney. And like any other freezing raining days, I tend to like doing stews and clay pot goodies to get IK and myself extra warmth and comfort. This recipe of mine is particularly great for claypot cooking. By very unlucky, i crashed my claypot on the floor over the weekend – (cries!) – and I didn’t get the chance to restock one for my kitchen unfortunately. I’m quite picky when it comes to claypot purchase, I don’t only look for the practicality of it, but also the look of it and where it is made. Some what I so called “dodgy” shops can often sell really low quality ones that can easily crack or just couldn’t get the heat thoroughly across. And some just simply doesn’t look very nice!
Anyway… although I didn’t have my claypot with me, but that didn’t stop me from cooking stewy goodies! This one of mine is a very traditional Cantonese dish that my grandpa used to make it when I was a kid! It’s delicious and simple to make! And when it comes to tofu and soy products, I have endless recipes to share – the amount of possibilities that you can use soy good is just amazing! So like I’ve said, when it come to tofu, it’s endless. The traditional way that my grandpa used to make this dish is through the use of oyster sauce (yep, one of the many staples we use in Cantonese cooking), but this time I’ve decided to give it a “twist”, I’ve used another sauce that you can easily grab from the Asian grocery market, it’s called the chu hao paste. I don’t have a particularly brand that I’m a fans of, but this one is definitely a recommended one simple because they use real ingredients and the favour is awesome! So that I didn’t have a clay pot, I’ve decide to use a general pot, and then serve them into smaller heat proof dishes 🙂 This dish has definitely warmed our tummy up a lot, despite the cool weather outside!
You’ll need (serves 4):
- 1 packet of fried tofu (dòufupào)
- 6 dried shiitake mushroom, washed and remove the stem
- 20 grams of black fungus
- 1 pack of Shirataki Noodles
- 6 sticks of baby corn, cut into halves
For the Sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely sliced
- 10 grams (1 slice) of ginger, cut into small pieces
- 1 star anise
- 1 jalapeno chilli, removed seeds, finely slice
- 1 tablespoon of Shaoxing rice wine
- 2 teaspoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 tablespoon of corn flour
- 50ml cold water
- 1 tablespoon of sesame oil
- 4 tablespoons of chu hou paste
- Soak mushroom in a bowl of hot water until soft. Drain and squeeze out excess water and cut each mushroom into 4 slices.
- Soak black fungus in another bowl of hot water until soft. Drain and squeeze excess water. Cut off the stem (hard part) and cut into halves.
- Wash shirataki noodles under cold water and drain. Tie 3 noodles into a knot so they don’t fall apart.
- Wash baby corn under hot water to remove impurities. Drain and leave aside.
- In a large pot over medium heat, add oil, garlic and ginger, cook until aromatic.
- Add fried tofu and cook for 5 minutes until soft.
- Add chilli and continue stirring, until tofu turns golden brown.
- Mix corn flour and cold water in another bowl until dissolved. Add sugar, salt, soy sauce and rice wine. Mix until incorporated.
- Pour corn flour mixture into the pot. Add star anise, sesame oil. Mix over medium heat until combined.
- Add mushroom, black fungus, corn and chu hou paste. Stir until combined.
- Close the lid, turn to low heat and cook for 20 minutes. Stir occasionally to avoid sticking to the bottom of the pot.
- Once the tofu absorb the sauce thoroughly, add the shirataki noodles and cook for another 10 minutes.
- Remove from heat and serve into 4 small bowls, with jasmine rice (if desired).
- Chu Hou Paste, fried tofu and shirataki noodles can be purchased in Asian grocery shop.
- Always soak fungus and mushroom beforehand for ease of cutting.
- Fried tofu absorb sauce quickly whilst cooking, hence it is important to to stir occasionally to ensure all fried tofu absorb the sauce in the same way.
- By closing the lid and cook until low heat, it is called “braising”, which literally means slow cook.