Recipe: Clay Pot Tofu Two Ways, Chicken and Tofu in Clay Pot - for Ed

CLAY POT TOFU TWO WAYS
Source: Chef Martin Yan
Yield: 4

1/2 cup dried cloud-ear mushroom
vegetable oil, for deep-frying
1 x 14 oz package firm tofu, drained, and, cut into 1/2-inch cubes
1 tbsp vegetable oil
1/4 cup julienned ginger
1 red jalapeno chili pepper, seeded, and, julienned
1/4 cup chopped Chinese celery, stems only or 1/4 cup regular celery
4 tofu, puffs, cut in half
1/4 cup chopped cilantro, leaves
1 green onion, chopped
SAUCE:
3/4 cup water
2 tbsp vegetarian oyster-flavored sauce
1 tbsp soy sauce
2 tsp chili brown bean paste
1 tsp sesame oil
1 tsp Chinese black vinegar or 1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp sugar
1/4 tsp ground white pepper

Soak the cloud ears in warm water to cover until softened, about 20 minutes. Drain and squeeze to remove excess liquid. Discard the tough stems and coarsely chop.

Prepare a 2-quart saucepan for deep-frying. Heat the oil to 350F.

Using a paper towel, pat the firm tofu to remove any excess liquid.

Carefully slide half of the firm tofu into the oil; cook, stirring, until golden brown, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining firm tofu.

PREPARE THE SAUCE:
Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, chili pepper and Chinese celery; cook, stirring until the celery is tender, about 1 minute.

Add the fried firm tofu, tofu puff and sauce; cook for 1 minute. Transfer the mixture into a 2-quart clay pot.

Place over medium-high heat; cover and simmer for 15 minutes.

Remove the clay pot from the heat and sprinkle with the cilantro and chopped green onion. Serve directly from the clay pot.

SAUCE (2):
In a small bowl, combine the water, vegetarian oyster-flavored sauce, soy sauce, chili brown bean paste, sesame oil, vinegar, salt, sugar and pepper; stir until the sugar is dissolved. Set aside.

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CHICKEN AND TOFU IN CLAY POT

2 chicken thighs, diced
1 piece salted fish, size about 2x2-inches, finely diced
1 piece firm tofu, drained and diced
MARINADE:
2 tablespoons soy sauce
1/2 teaspoon cornstarch
1 tablespoon sherry/shiaoxing wine
1/4 teaspoon ground white pepper

Marinate the chicken with soy sauce, cornstarch, wine and white pepper for about 15-30 minutes.

Heat the wok with a little oil, fry the tofu until brown on all sides. (This helps the tofu retains the shape and won't crumble when cooking.)

Heat about 1 Tbsp of oil in the wok, fry the salted fish until fragrant (you'll definitely will smell it). Set aside.

Heat about 2 Tbsp of oil in wok, stir-fry the chicken.

When the chicken is half way cooked, put in the tofu and salted fish, mix well. Then transfer the whole mix into the claypot and continue to cook on medium-high heat for another 15-minutes. Be sure to keep the lid on while cooking.

Serve over steamed rice. Yum!!