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Claypot Tofu with Vegetables
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For best results, prepare this dish in a traditional Chinese claypot, which is designed to allow all the seasoning flavors to blend slowly and completely. A normal casserole pot can also be used.
Serves : 4
Preparation time : 30 minutes
Cooking time : 45 minutes
Ingredients :
1 liter (4 cups) water
Two 20 cm (8 in) pieces dried knobu seaweed (optional)
2 teaspoons rice wine
1 cake soft tofu (about 250g/9 o z ), cubed
1 daikon radish, peeled, cut lengthwise and sliced thinly at an angle
1 carrot, cut lengthwise and sliced thinly
6 button mushrooms, wiped clean and cut into 3 pieces each
1 small cooked bamboo shoot, washed, drained, and thinly sliced
1 onion peeled sugar
2 teaspoons salt
2 teaspoon snow peas, tops, tail, and ribs removed
1 red finger-length chili, halved lengthwise
2 teaspoons sesame oil
Method :
Put the water, konbu (if using), and rice wine into a claypot or casserole dish. Bring to a boil, reduce the heat to low, cover, and cook for 20 minutes.
Add the tofu, daikon radish, carrot, mushrooms, bamboo shoot, and onions. Stir in sugar, salt, and soy sauce, cover, and cook for another 10 minutes.
Add the snow peas and chilies, cooking for 1 more minutes. Remove from the heat.
Drizzle in the sesame oil, mixing well, and serve.
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