Claypot Tofu

Rehydrate Dried Shiitake Mushrooms in warm water for at least 30 minutes until soft. Squeeze out excess water, remove stems, and slice the mushroom caps thinly. Reserve 50g of the mushroom soaking water.

Drain Firm Tofu, press gently to remove excess water, then cut into 2.5cm cubes.

Heat 30g of Vegetable Oil in a wok or large frying pan over medium-high heat. Carefully pan-fry the Firm Tofu cubes until golden brown and slightly crispy on all sides. Remove and set aside.