Claypot Tofu is a delightful, savory dish that combines tender tofu with a medley of fresh vegetables in a rich, flavorful sauce. Traditionally prepared in a clay pot for even heat distribution, this comforting dish is a staple in Chinese home cooking. With its balance of textures and umami-packed flavors, it’s a perfect choice for cozy dinners or as a show-stopping main course.
Why You'll Love This
- Comforting and flavorful: The rich, umami-packed sauce complements the tender tofu and crisp vegetables.
- Customizable: Easily adapt the vegetables and seasonings to your taste.
- Nutritious: A balanced meal with plant-based protein, vegetables, and fiber.
- Quick and easy: Perfect for weeknight dinners or meal prep.
- Vegan-friendly: Made with simple swaps like vegan oyster sauce and vegetable stock.
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Key Ingredients
- Soft tofu or extra firm tofu: Soft tofu provides a silky texture, while extra firm tofu is great for frying and holds its shape better.
- Hoisin Sauce: I used Trader joes Hoisin
- Sesame oil: A nutty aroma that elevates the dish.
- Cornstarch slurry: Thickens the sauce for a glossy finish.
- Shiitake mushrooms: Adds an earthy, umami-packed flavor. I used dried and fresh.
- Spring onions: A fresh, mild onion flavor for garnish.
- Vegetable stock: Forms the base of the savory sauce.
Steps
- Prepare the tofu: Pat the tofu dry with a paper towel. If using extra firm tofu, cut it into cubes and deep fry in hot oil until golden brown. Drain on a paper towel to remove excess oil.
- Soak mushrooms: If using dried shiitake mushrooms, soak them in warm water until softened. Slice thinly.
- Sauté aromatics: Heat 1 tablespoon of sesame oil in a large pan or clay pot over medium heat. Add garlic, onion, ginger and sauté until fragrant.
- Cook vegetables: Add shiitake mushrooms, carrots. Stir fry over high heat for 2-3 minutes until slightly tender. Set aside.
- Make the sauce: In a small bowl, combine vegetable stock, dark soy sauce, light soy sauce, vegetarian oyster sauce, and white pepper. Stir in the cornstarch slurry.
- Combine ingredients: Add the fried tofu to the clay pot along with the veggies. Pour the sauce over the tofu and vegetables. Reduce to low heat and simmer until the sauce thickens.
- Finish with garnish: Top with spring onions and a drizzle of sesame oil. Serve hot with steamed rice or noodles.
Variations
- Vegetables: Swap snow peas and bok choy for napa cabbage, straw mushrooms, or king oyster mushrooms.
- Tofu type: Use egg tofu or bean curd for a different texture.
- Cooking method: Prepare the dish in a Japanese clay pot for an authentic touch or use an air fryer to crisp the tofu.
- Vegetarian oyster sauce or vegan oyster sauce: Creates a rich, savory base for the sauce instead of Hoisin.
Substitutions
- Vegetarian oyster sauce: Replace with soy sauce mixed with a touch of maple syrup for sweetness.
- Cornstarch slurry: Use arrowroot powder for a gluten-free alternative.
- Sesame oil: Substitute with neutral cooking oil like avocado oil.
- Dark soy sauce: Adds depth and color to the dish.
- Light soy sauce: Enhances the flavor with a lighter, salty profile.
- Baby corn, snow peas, and bok choy: Provide vibrant colors and crisp textures instead of carrots.
FAQ
- Can I make this gluten-free? Yes, use tamari or gluten-free soy sauce, and ensure your vegetarian oyster sauce is gluten-free.
- What’s the best tofu for this dish? Soft tofu is great for a silky texture, while extra firm tofu works well for frying.
- Can I make this in advance? Yes, prepare the components separately and store them in an airtight container. Reheat in a clay pot for the best flavor.
Top Tip
Pat the tofu thoroughly with a paper towel to remove excess water before frying. This ensures a crisp exterior and prevents splattering.
Hint
For extra depth of flavor, add a splash of Shaoxing wine to the sauce while cooking. It brings a subtle sweetness and enhances the umami.
Enjoy your flavorful and comforting Claypot Tofu—a perfect balance of textures and tastes!
claypot tofu recipe
Claypot Tofu is a delightful, savory dish that combines tender tofu with a medley of fresh vegetables in a rich, flavorful sauce. Traditionally prepared in a clay pot for even heat distribution, this comforting dish is a staple in Chinese home cooking. With its balance of textures and umami-packed flavors, it’s a perfect choice for cozy dinners or as a show-stopping main course.
Ingredients
- 400 g soft tofu or extra firm tofu
- 100 g shiitake mushrooms fresh or dried, about 1 cup, sliced
- 3 stalks spring onions chopped
- Sauce Ingredients
- 1 cup vegetable stock
- 1 tablespoon vegetarian or vegan oyster sauce/ hoisin
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- For Frying
- 1 cup oil or enough for deep frying
- Optional Ingredients
Instructions
- Prepare the tofu: Pat the tofu dry with a paper towel. If using extra firm tofu, cut it into cubes and deep fry in hot oil until golden brown. Drain on a paper towel to remove excess oil.
- Soak mushrooms: If using dried shiitake mushrooms, soak them in warm water until softened. Slice thinly.
- Sauté aromatics: Heat 1 tablespoon of sesame oil in a large pan or clay pot over medium heat. Add garlic, onion, ginger and sauté until fragrant.
- Cook vegetables: Add shiitake mushrooms, carrots. Stir fry over high heat for 2-3 minutes until slightly tender.
- Make the sauce: In a small bowl, combine vegetable stock, shiitake stock and hoisin, and white pepper. Stir in the cornstarch slurry (optional).
- Combine ingredients: Add the fried tofu to the pan or clay pot. Pour the sauce over the tofu and vegetables. Reduce to low heat and simmer until the sauce thickens.
- Finish with garnish: Top with spring onions and a drizzle of sesame oil. Serve hot with steamed rice or noodles.
