Hey Doc

I remember when the first Korean Tofu House opened on El Camino in Santa Clara many many years ago. That boiling hot and spicy tofu was such a special treat on a cold day. Korean BBQ was the typical food known as the Sweat & Sour Pork of Chinese food. Clay pot tofu was something new to many. It has grown in popularity since. It is also happening here in Taipei. Many restaurants serve exclusively for clay pot tofu. I have not tried any of this restaurants because I think I can make them myself. So here it goes.
The must-have ingredients are tofu and Kimchi, the rest leaves to your personal like.



Single serving ingredients :
half box of silken tofu sliced
1/2 cup Kimchi
assorted mushroom sliced
two cloves of garlic sliced
one stalk of green onion sliced
two slices of ginger roots
one can of soup stock, chicken, beef or vegetable if you are vegetarians.
Optional :
one egg
thin sliced beef. Beef used for hotpot. You can get this already sliced in most Asian supermarket frozen section.

Get to work :
1. Put the sliced tofu in the clay pot, set aside.
2. Cook the rest ingredients EXCEPT the egg in a pot. Let it boil for 2 minutes.
3. Pour the soup mix into the clay pot around the tofu, not to disturb the tofu too much.
4. Place the clay pot on the stove to continue cook. Let it boil for another 3-5 minutes.
5. Crack the raw egg in the center then serve.

The pot will continue to boil after you have removed it from the stove. The clay pot will retain the heat for awhile. Mix the egg in the soup before boiling stops.

Lets eat !!