Clay Pot Seafood Tofu (Serves: 3-4)


  • 2 tubes Tofu, diced
    3 slices ginger
    1 tbsp chopped garlic
    100g Broccoli, cut into florets
    50g button mushroom
    200g prawns, shelled and de-veined
    50g carrot, sliced
    1 cup of water
    2 tbsp cornstarch, mix with 4 tbsp water
    Vegetable oil for deep frying
    Coriander and red chilli for garnishing

    Sauce – Mix:
    3 tbsp Woh Hup Abalone Sauce
    1 ½ tbsp Woh Hup Light Soy Sauce


    • Heat oil in wok and deep fry tofu until golden brown. Dish and drain.
    • Leave 1 tbsp oil in wok. Sauté ginger and garlic in clay-pot with oil till fragrant.
    • Add in balanced ingredients and sauces to braise for 15 minutes.
    • Thicken with cornstarch solution.
    • Serve garnished with coriander leaves and red chilli.