Serves 4

Ingredients:

For Stuffed tofu

• Tau kwa, 4 pieces
• Dried Chinese Mushrooms, 2 (soaked & softened)
• Prawns, 50 grams
• Minced Ground Pork, 50 grams
• Egg White, ½ an egg (beaten)
• Shaoxing Rice Wine, 1 teaspoon
• Light Soy Sauce, 1 teaspoon
• Cornflour, 1 to 2 teaspoons
• Cooking Oil, 1 to 2 tablespoons

• Chinese Cabbage, 150 grams (peeled into leaves)
• Dried Chinese Mushrooms, 8, (soaked, softened and sliced) (keep soaking liquid)
• Light Soy Sauce, 1 tablespoonw
• Oyster Sauce, 1 tablespoon
• Carrots, 1 (diced into cubes)
• Bean Curd Puff, 5 pieces (cut into half)
• Baby corn, 100 grams (cut into chunks)
• Oil, 3 to 4 tablespoons
• Sugar, ½ teaspoon
• Shaoxing Rice Wine, 1 tablespoon
• Spring Onions, 2 stalks (cut into 5cm lengths)
• Sesame Oil, 1 teaspoon

Instructions:

1. Cut tau kwa into 2 triangular pieces and make a slit at the base of each triangle. Set aside for later use. 
2. Squeeze any excess water out of 2 softened dried mushrooms, remove stems and finely chop the mushroom caps.
3. Peel & devein prawns. Chop the prawns with the mince pork until they resemble a paste. Place paste in a bowl, add egg white, rice wine, 1 teaspoon of light soy sauce and cornflour to hold the mixture together.
4. Fill the slit of each tau kwa piece with the prawn paste mixture.
5. In a 4.5L Thermos® Shuttle Chef® inner pot, heat cooking oil over medium heat and fry the stuffed tau kwa pieces until sides are browned. Remove from pot and set aside for later use.
6. Line the same 4.5L inner pot base with Chinese cabbage leaves, pour in 50ml of the reserved mushroom liquid, add 1 tablespoon of soy sauce, oyster sauce, diced carrots, bean curd puffs, mushrooms and baby corn.
7. In a bowl, add in sugar, Shaoxing rice wine, mix well and pour into the inner pot. Stir the ingredients lightly and place the browned stuffed tofu in between the vegetables.
8. Bring contents to a boil and place spring onions on top. Simmer for 5 minutes with inner pot lid on.
9. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 45 minutes. Before serving, drizzle with sesame oil.

Notes:

• This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photo and recipes courtesy of Justine Ong from www.tings.sg.