Five Spices Tofu Hotpot

Ingredients A

500g Dry Tofu
150g Brocolli
100g Cauliflower
50g Carrot
75g Black Fungus
2 cloves Garlic
2 slices Ginger
6tbsp Oil

Ingredients B

2tbsp Five Spice Powder
3tbsp Corn Flour
4tbsp Wheat Flour
Salt to taste

Sauce

1 1/2 cup Water
1tbsp Light Soy Sauce
1tbsp Pepper
1/2 tbsp Soy Bean Paste Salt to taste

Method

1. Cut dry tofu into small cubes of about 1.5cm width. Dry excess water with cloth or kitchen towel, lightly coat with mixture of cornflour, wheat flour, salt and five spice powder. Shallow fry the tofu in heated oil using a pot. Set aside to cool down. Keep the remaining mixture of flour.

2. Heat up 2 tbsp oil, put in finely chopped ginger and garlic and fry till fragrant, add in fungus, followed by sugar. Fry till sugar us fully dissolved. Add in the greens and stir fry for about 3 minutes. Dilute the remaining flour mixture with 1 1/2 cup of water and add into the pot. Cover the lid and leave for another 3 minutes.

3. Open lid, add in the tofu and mix everything well, cover lid again and turn to low gas mark, leave to braise for about 10 minutes. Done, serve hot while boiling.