Serves - 2 persons
Tips & hints
If you are using gas hob for cooking, you can use the clay pot to cook this recipe. Clay pot is not suitable to use directly on electric hot plate or ceramic hob.
150g firm tofu
50g shitaki or chestnut mushroom
3 stalks of celery
50g green bean
2 cloves of crushed garlic
2 tablespoon Jimmy’s Saté sauce
1 teaspoon corn flour
2 sprigs of coriander for garnish
Clean all the vegetables, cut onion in slices, cut tofu in 2cm cubes, cut mushroom in half or quarter, green bean and celery cut in 6-8cm lengths, carrot cut in slices. There is no need to add salt or soy sauce in this recipe.
Heat a wok or pot with cooking oil to medium heat to fry the onion and garlic first, then cook all the vegetable except tofu, stir-fry the vegetable for 3 minutes, pour 2 tablespoon Jimmy’s Saté Sauce to the vegetable and mix in well with the vegetables, and then add tofu, cover the wok or pot with a lid and simmer for 2-3 minutes, during this process, the tofu will release some liquid, dilute cornflour with a little water, pour in wok and stir with the mixture until the sauce is thicken.
Serve the hotpot in a clay pot accompany with plain rice.