Braised Vegetables with Tofu & Mushrooms in Claypot

• 1 block of soft tofu (or firm tofu which would need to be deep fried), cut into squares
• 100g minced pork
• 3 shiitake mushrooms, cut into quarters
• 2 cloves garlic, minced
• Broccoli florets, blanched
• 1 block of Lotus roots, sliced half an inch thick
• 1 tbsp oil
• 2 tbsp water mixed with 1 tsp cornstarch
• (Garnishing: 1 stalk of spring onion, cut into inch length)

      Seasonings:

• 1 tbsp dark (thick) soya sauce
• ½ tbsp oyster sauce
• 1 tsp light soya sauce
• 1/8 tsp sugar
• 1/4 cup water
• Dash of white pepper

1. Deep fry the firm tofu pieces (if not using soft tofu) until golden brown. Dish up and place on paper towels.
2. Heat the claypot with some oil. Stir fry the garlic until fragrant.
3. Add minced pork in and stir fry till almost cooked.
4. Add in the mushrooms and lotus roots, stir-fry till the lotus roots are almost cooked through.
5. Add in the broccoli florets and tofu. Pour over the seasoning and cover the claypot. Braise for 12-15 minutes over low heat. 
6. Before serving, add in the cornstarch mix to thicken the sauce. 
7. Garnish with spring onions and serve.