Claypot Seafood Tofu

Ingredients

• 2 packets egg tofu, sliced and pan fried until lightly golden
• 250 g cooked mussels, cleaned and debearded
• 200 g salmon, cut into large cubes
• 150 g prawns, shelled and deveined
• 1 carrot, thinly sliced
• 80 g snap peas, ends trimmed
• 8 button mushrooms, halved or sliced
• cooking oil
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 2 tsp cornflour
• 3 tbsp water
• 2 tbsp oyster sauce
• 1/4 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 300 ml chicken stock

Instructions

1. 1

   In a bowl, combine all the gravy ingredients and mix well. In a separate bowl, dissolve the cornflour in water to create a smooth slurry. Set aside.

2. 2

   Heat 2 tablespoons of oil in a claypot over medium heat. Add the garlic and ginger and sauté until fragrant.

3. 3

   Gently place the pan fried egg tofu into the claypot and cook for about 2 minutes. Add the prawns and salmon and cook for another 2 minutes. Add the mussels and allow them to warm through.

4. 4

   Pour in the prepared gravy. Add the carrots, mushrooms and snap peas. Stir gently and let everything simmer on low heat until the vegetables turn tender and the seafood cooks through.

5. 5

   Stir in the cornflour slurry and bring to a gentle boil until the sauce thickens to your preferred consistency.

6. 6

   Remove from heat and serve immediately with hot steamed rice.