Friday, April 4, 2014

Foodie Fridays - Claypot Toufu

Since DinoPapa changed his working hours, he has not been able to eat home cooked meals let alone cook them.  He had his fix of cooking a sumptuous spread for us and friends on Tuesday and on Wednesday he decided to cook something simple.  So what is simpler but packed with nutrients then one pot dish?

In a typical claypot toufu dish, the main ingredients includes toufu, roast pork, white cabbage.  You may add in any other ingredients that you prefer, either sweet peas, carrots, onions, califlower, broccoli etc.  DinoPapa added in prawns (DinoBoy's favourite) and sliced halibut (which he found it in our freezer).  No other seasoning is needed since the white cabbage will make the stock sweet.  As you can see from the photo below, the dish has so much gravy that you may think its a soup, that's just our style hehehe~  He knows I love claypot toufu sauce on my rice so he purposely made it MORE.  Yum Yum!

PS : The wolfberries you saw on the photo above comes from the ginseng chicken soup, I added some soup onto my rice.

Do you have your style of claypot toufu to share? Post them in my facebook page and share with us.

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* white cabbage
* any other things that you like to include

1. Wash and cut the white cabbage into bite size.
2. Put a pot of water to boil and add in the cabbage.  Boil the cabbage for about 20 mins or until it turn soft.
3. Add in the ingredients you prefer to be in this dish.  For us, we added the sliced fish followed by the prawns, egg toufu & roast pork.
4. Beat the egg and stir it into the soup.
5. Mix ½ tablespoon of cornflour with a bowl of water, stir it in till the consistency you like.
6. Dish and serve.

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  1. I never cooked claypot dishes before and didn't realise that the basic underlying concept is actually surprisingly simple. Thanks for sharing this... definitely looks doable!

    1. Maybe it will taste slightly different if its cooked over the fire in a claypot. Anyway the taste is there and its delicious so I'm ok with it.