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My dad loves tofu, and so whenever we go to dine at a restaurant in Malaysia, claypot tofu is one of the frequently ordered dish for our family. I love to eat hot steamed rice with a scoop of the claypot tofu and gravy on the top… yes, it’s comfy food for me.

So, what else is in the claypot besides tofu? Well, it’s very versatile– mostly colorful vegetables (broccoli, snap peas, mushrooms, carrots, corn/baby corn, onion, Napa cabbage, Konyaku strings 芋丝,peppers if you opt for spicy version etc…), some pork/chicken slices and some shrimps.

This is a good way to use up your vegetables in the fridge (besides Vegetable Curry). It is also great for lazy/busy people–make it a one pot meal and serve with steam rice. Cook the food straight in the claypot, then you don’t even have to clean the wok and it tastes better!

 

Claypot Tofu 砂煲豆腐

Claypot Tofu 砂煲豆腐

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When I made XO sauce I had some liquid leftover from steaming the dry scallops, so I added a few tablespoons to the chicken broth this time when I made the soup. It does add lots of flavor, and the cooking wine gets rid of fishy smell (if any). Even though the weather was kind of warm, we finished all the soup. This is one of Alexander’s favorite soup as he loves crab. I didn’t have any green onion and cilantro for garnish otherwise the soup will look much prettier… anyway, it still tastes delicious!

Crab and Tofu Soup

Crab and Tofu Soup

Crab and Tofu Soup Recipe (serve 4-6 people)

Ingredients:
1 cup crab meat
1/2 box regular tofu
1 egg– beaten
chicken broth
1 tsp rice cooking wine (optional)
cornstarch water for thickening
scallion & cilantro for garnish

Method:

  1. Dice tofu into small cubes. Lightly season with salt.
  2. Add chicken broth to a pot and bring to a boil. Add tofu and let it boil again.
  3. Add crab meat, stir to lightly loose up the crab meat. Add cooking wine if used. When the soup boils again gradually pour in cornstarch water while stirring. Add salt and pepper to taste. With the aid of a fork/spoon/chopstick, slowly swirl in the beaten egg to form “egg flower” on top of the soup, drizzle with some sesame oil. Garnish with scallion & cilantro.

Variation: add some shrimps and turn it into seafood tofu soup.

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