Claypot Tofu

First, prepare the ingredients.

On a large pan over high heat, heat 1 tablespoon vegetable oil. When oil is hot, reduce heat to medium and gently place egg tofu slices onto the pan. Pan-fry each side for about 30 seconds, remembering to be very, very gentle when flipping the tofu. I recommend using a long spoon to do that and not a spatula, as the spatula can easily cut into and mash up the tofu. When tofu has been pan-fried to a golden brown, remove from heat and set tofu aside.

In the same pan, fry the egg. To achieve a thin layer of egg, spread the beaten egg mixture evenly over the surface of the pan and cook over low heat. When egg is about 70% cooked, remove and set aside. The egg will be completely cooked later when you pour the rest of the hot dish over it.

In a large claypot (you can use a wok if you do not have one), heat 2 tablespoons of vegetable oil and when it is hot enough, throw in garlic, spring onions, snow peas, carrots, baby corn, and mushrooms. Stir-fry with a long spatula for about a minute, then add oyster sauce and move the ingredients around to evenly coat.

Pour in 1/2 cup of water to dilute the sauce and stir. Next, add prawns, and when they have turned slightly pink, add the egg tofu. At this point, I switched out the spatula for a wooden spoon so as not to cut the egg tofu up when tossing the ingredients around.

Pour the cornflour mixture in and watch the sauce thicken (this never ceases to amaze me). Let the dish simmer for another 20 seconds and then turn the heat off.

On your serving plate, layer the egg omelette on the bottom and then pour the vegetables over it. Serve the claypot tofu while still hot, with steamed white rice for a filling and delicious meal. Enjoy!