Claypot tofu and seafood is a delicious dish that brings together tofu, seafood, and vegetables in a flavorful and satisfying way. This culinary creation is known for its rich flavors, tender textures, and unique cooking process that enhances the overall taste experience. Perfect for a quick weeknight dinner. Plus, it has the perfect balance of sweet, salty, and spicy! Serve over rice for a satisfying and healthy meal.
1. Boil water in a pot/pan over medium heat. Once the water is boiling, blanch the cauliflower and carrot until the leave turns vibrant. 2. Slice egg tofu about 1 inch, set aside. Heat oil over medium heat, once the oil hot fry sliced egg tofu until crisp, nice and golden. 3. Set the oil aside leaving about 2 tbsp. Stir fry garlic and ginger until just fragrant then add onion mushroom, and shrimp and stir fry again for about 3 minutes.
4. Add water, oyster sauce, soy sauce, sugar, chicken stock powder, and sesame oil, stir until well combined. 5. Add carrot, cauliflower, bokcoy, egg tofu, and squid, stir and cook for 2 minutes. Pour cornstarch mixture and stir well until the sauce is thicken then turn off the heat.