Claypot Tofu

Ingredients
1 tube tofu or beancurd
1 tsp sesame oil
2 cloves garlic (chopped)
1 slice of young ginger(optional)
½ cup of boneless chicken pieces
Sugar and salt to taste
A pinch of pepper
½ tbsp cornflour,mix with 2 tbsp water,for thickening

Sauces
2 tbsp oyster sauce
2 tbsp sweet plum sauce
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chinese cooking wine (optional)

Vegetables
½ carrot (shredded)
2-3 baby corns,sliced diagonally
½ chopped cauliflower or broccoli
½ a green capsicum (cut lengthwise )
Garnishing
½ tbsp chopped spring onions

Heat 1 tbsp of oil with 1 tsp of sesame oil in a claypot.You can also use a wok .Saute the chopped garlic .If using ginger then add ginger too.Once aromatic ,add in chicken meat.Stir a few seconds then combine all the sauces with 1 cup of water in a bowl and pour into the pot.Add the vegetables except the capsicum .Let the sauce simmer and vegetables become tender.Adjust seasoning to taste(salt,sugar and pepper).Finally add in capsicum and the fried beancurd.After about a min ,thicken the sauce with cornflour mixture.
Turn off the heat once mixture comes to a boil.Stir in the spring onions and serve hot with rice.

Agedashi tofu

1 tub firm tofu
1 cup dashi stock
1 Tablespoon soy sauce
1 Tablespoon mirin (or sake)
1 Tablespoon potato starch (or cornstarch) mixed with 1 Tablespoon cold water
salt to taste
1-3 teaspoons grated ginger (to taste)
1 Tablespoon thinly sliced green onion
potato or cornstarch for dusting tofu
oil for frying

1. wrap tofu in papertowels and sandwich between two cutting boards or plates.
2. place a weight on top and let sit for at least 20 minutes to expel some of the water.
3. place konbu dashi, mirin and soy sauce in a small saucepan and bring to a boil. if you like a thicker agedashi stock add the potato/cornstarch mixed with water and stir quickly. this will thicken the sauce.
4. once the tofu has been pressed, pat dry and cut the cube in half. you may also cut into triangles or cubes, as you like it.
5. dredge all sides in cornstarch and fry on each side until golden brown.
6. to serve, place each serving in a seperate bowl and pour heated sauce over the top. garnish with a small blob of grated ginger and thinly sliced green onion. i usually put the ginger in the sauce and garnish just with the green onion.