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.