Claypot Egg Tofu and Seafood, a Chinese Food with Superb and Delicious Taste

TIMESINDONESIA, JAKARTA – Claypot egg tofu or Indonesian mostly called this dishes as sapo tahu is one popular Indonesian Chinese food. It is served on almost every Chinese restaurant.

Sapo tahu or claypot egg tofu has several varieties in Indonesia such as it can be made with chicken, vegetables, or seafood, but one thing in common is that all varieties usually use Japanese egg tofu in it.

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The egg tofu is briefly fried and then cook with other ingredients. Taken from fimela, here the recipe of Sapo Tahu or Claypot Egg Tofu.

Ingredients:

    2 Japanese tofu sliced, diced and fried

    5 peeled prawn

    2 tbs flour to fried the tofu

    1 lettuce

    1 cup of toadstool

For the spices:

    2 cloves of garlic, minced

    2 pieces of leeks, minced

    1 tbs oyster sauce

    1 tbs sesame oil

    1 tsp fish oil

    1 corn starch + 2tbs water (as thickening agents)

    1 chili, sliced.

    salt, sugar, and water.

Cooking:

1. Preheat the claypot or wok/skillet. Add cooking oil. Add the aromatics and stir fry for about 1 minute. Add the prawn, stir fry until the it turns pink and cooked through.

2. Ad the lettuce and toadstool in and bring to a boil then gently lower the heat to simmer and cook until the vegetables are tender, but not mushy.

3. Pour all the ingredients. Slowly drizzle in the beaten egg and stir at the same time. Give the cornstarch solution a stir and then pour into the claypot/wok and stir until the sauce is thickened. Have a taste and add more seasonings to your taste. It should be savory with just a hint of sweetness.

4. Placed the egg tofu in and very gently stir to mix the sauce with egg tofu. Remove from heat, and serve immediately. Your Sapo Tahu or clay pot egg tofu and seafood is ready to served. (*)

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