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.
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Cooking tools:
- Claypot
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Salt grinder
- Colander
Ingredients
- 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
- 1/2 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
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