SEAFOOD TOFU CLAYPOT

Enjoy a balanced diet with this claypot dish when served with rice. Go ahead and top up with McCormick® Crushed Red Pepper if you need that kick of heat.

20min
prep time

30min
cook time
18
ingredients

Ingredients

2Servings

Some Cooking Oil
150 g Egg Tofu, sliced into 5mm wide pieces
2 tbsps Sugar
Season to taste, McCormick® Sea Salt Grinder
30 g Peeled Carrot, thinly sliced
50 g Broccoli (only the flower)
10 g Young Ginger, thinly sliced
4 Medium-sized Prawns, de-shelled
10 Clams
2 tbsps McCormick® Minced Garlic
0.5 tsp McCormick® Minced Onion
1 McCormick® Crushed Red Pepper
3 tbsps Oyster Sauce
1 tbsp Rice Wine
1 tsp Sesame Oil
2 tbsps Corn fFour
2 tbsps Water
2 tbsps Spring Onion slices / Coriander Stalks

Key Products

McCormick® Minced Garlic

McCormick® Crushed Red Pepper

McCormick® Sea Salt Grinder

Nutrition information (per serving)

Preparation

Heat up oil in a non-stick pan, shallow-fry tofu pieces till they turn golden brown and set aside.
Boil a pot of water over high heat, add in sugar and a pinch of salt. Once water is boiled, blanch broccoli and carrot for 2 - 3 mins then set them aside in an ice water bath.
Heat up a claypot with oil over high heat, stir-fry ginger till it is fragrant and add in prawns and clams to stir-fry for another 20 secs.
Add in McCormick® Minced Garlic, Minced Onion and Crushed Red Pepper to stir-fry for 10 secs. Then add in the blanched vegetables and mix well, adding oyster sauce, rice wine, sesame oil, salt and sugar taste.
Continue to mix well and add corn flour and water to thicken mixture.
Once done, garnish with spring onion or coriander to serve.

SEAFOOD TOFU CLAYPOT

Ingredients

Key Products

Nutrition information (per serving)

Preparation

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