Braised Bean Curd (Firm Tofu) Serving Size - 7 Prepared By - Rey Recipe Rating
			1 box firm tofu or 1 block bean curd 5 shitake mushrooms (soaked in warm water for 20-30 minutes) 1/2 cup of bamboo shoots 1/2 cup sliced carrots 1 stalk scallion (chopped) 2 tablespoon sweet dark soy sauce 1 teaspoon soy sauce 1/8 teaspoon sugar 1/4 cup water 2 tablespoons water + 1 teaspoon corn starch 1 tablespoon oil 2 cloves garlic (finely chopped) A dash of white pepper
			Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside. Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the vegetables, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.