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Claypot Tofu

Claypot Tofu

Claypot Tofu
Claypot Tofu

Claypot Tofu is an exceptionally popular Chinese dish that is served piping hot in, as the name suggests, a claypot. There is another variation of Claypottofu which is served on a hot plate instead but both guarantees that the dish served to you is still sizzling and bubbling, having just been lifted fresh off the fire just minutes before. It is an absolutely divine dish that can be easily modified to suit your personal preferences - you can use broccoli or bok choy instead of snow peas, leave out the seafood and meat for a purely vegetarian version, use button mushrooms or oyster mushrooms instead of shiitake mushrooms, add other ingredients such as frozen corn or peas, zucchini, eggplant, tomatoes etc. Whatever you wish to have in your claypot tofu, just go ahead and include it! Just be sure to always have tofu in the dish because it wouldn't be claypot tofu without the tofu, right?

So you know how one-pot dishes are now all in the rage (thanks to Pinterest)? I could say that Claypot Tofu is kinda the Chinese one-pot dish because everything comes together and cooks in the same pot. It is a combination of a stir-fry and a braised dish - first you stir-fry the vegetables, then you add the sauce with some water, thicken it, add the star of the dish - the tofu - and let it cook in the thickened sauce.

Claypot Tofu
Claypot Tofu

Whenever I used to order claypot tofu at a restaurant, I notice that they would always have the carrots cut in a beautiful flower design. When I was cutting the vegetables up to cook this, I thought I would try making the similar design on the carrots as well, and even though it was my first time crafting vegetables, I have to say it was pretty easy! Firstly, you remove the outer layer of the carrots, cut out the sides of the carrot (picture below), and then simply slice it thinly.

Claypot Tofu - cutting the carrots
Claypot Tofu - cutting the carrots
 
Claypot Tofu - cutting the carrots
Claypot Tofu - cutting the carrots

Another thing that restaurants do in the claypot tofu dish is they will add a thin layer of egg at the bottom of the dish that will soak up the delicious sauce so that when you finish everything else on top, you will be left with a little "gift" at the end - a wonderfully tasty egg omelette, perfect way to end the meal.

Claypot Tofu Egg
Claypot Tofu Egg
Claypot Tofu - Egg Tofu
Claypot Tofu - Egg Tofu

As for the tofu that is typically used in this dish, we would go for the egg tofu that is sold in supermarkets in a cylinder packaging. What happens when you want to cook this egg tofu is that you cut through the packaging in the center of the length of the tofu with a sharp knife and gently push the tofu out. Then, slice it up (picture below). Take note not to cut it up too thinly as it will break very easily. Before we add the tofu to the rest of the dish, they are to be pan-fried in a little oil first to achieve a gorgeous golden brown colouring as well as a little crunch on them.

Claypot Tofu Cutting the Tofu
Claypot Tofu Cutting the Tofu
 
Claypot Tofu - Cooking the Tofu (before)
Claypot Tofu - Cooking the Tofu (before)
 
Claypot Tofu - Cooking the Tofu (after)
Claypot Tofu - Cooking the Tofu (after)

Well, hope you are ready to get started on this versatile and delicious dish! Like I mentioned before, you can easily replace the ingredients to suit your personal liking - eg. broccoli, frozen corn, other types of mushroom, eggplant, bok choy, choi sum, long peas, zucchini, cucumbers, ground chicken or pork, fish slices, squid, or add some fresh chillies for a kick. Serve with steamed white rice and the perfect meal is complete!

  Claypot Tofu   Prep time: 20 mins  Cook time: 20 mins  Total time: 40 mins      Ingredients:   · 2 sticks Egg Tofu  · 5-6 Shiitake Mushrooms (or button mushrooms/oyster mushrooms/straw  mushrooms)  · 1 medium Carrot  · 110g Snow Peas  · 6 Baby corn  · 8 medium Prawns  · 4 cloves Garlic  · 1 bunch Spring/Green Onions  · 1/4 cup Oyster Sauce (you can opt for the vegetarian version)  · 1/2 cup Water  · 2 tablespoons Corn Flour (mixed in equal amount of water)  · 2 Eggs (beaten)     Instructions:  1) First, prepare the ingredients (using the photos above as reference) - cut the  egg tofu up into 2-cm slices, slice the carrot thinly, cut the baby corn up into  halves, roughly chop up the mushrooms and garlic cloves.  2) Remove the shells and veins of the prawns.  3) Set all these aside while you work on the egg tofu. On a large pan, heat up 1  tablespoon of vegetable oil and when the oil is hot, bring the fire down to  medium and gently place the egg tofu slices onto the pan.  4) Pan-fry the slices on each side for about 30 seconds, remember to be very  very gentle when flipping the tofu, I recommend using a long spoon to do  that and not a spatula as the spatula can easily cut into and mash up the  tofu. When the tofu has been pan-fried to a golden brown, turn the fire off  the pan and remove and set the tofu aside.  5) In the same pan, fry up the egg omelette. To achieve a thin layer of egg,  spread the beaten egg mixture evenly over the surface of the pan and cook  over a low heat. When the egg is about 70% cooked, remove it and set aside,  the egg will be completely cooked later when you pour the rest of the hot  dish over it.  6) In a large claypot (you can use a wok if you do not have one), heat up 2  tablespoons of vegetable oil and when it is hot enough, throw in the garlic,  snow peas, carrots, and mushrooms.  7) Stir-fry with a long spatula for about a minute, then add the oyster sauce  and move the ingredients around to even coat in it.  8) Pour in the 1/2 cup of water to dilute the sauce and stir around.  9) Next, throw in the prawns and when they have turned slightly pinkish, add  the egg tofu. At this point, I switched out the spatula for a wooden spoon so  as not to cut the egg tofu up when I am tossing the ingredients around.  10) Pour the cornflour mixture in and watch the sauce thicken - this never  ceases to amaze me. Let the dish simmer for another 20 seconds and then  turn the fire off.  11) On your serving plate, layer the egg omelette at the bottom and then pour  the dish over it.  12) Serve the claypot tofu while it is still hot with steamed white rice for a filling  and delicious meal. Enjoy!

Claypot Tofu

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

 

Ingredients:

· 2 sticks Egg Tofu

· 5-6 Shiitake Mushrooms (or button mushrooms/oyster mushrooms/straw

mushrooms)

· 1 medium Carrot

· 110g Snow Peas

· 6 Baby corn

· 8 medium Prawns

· 4 cloves Garlic

· 1 bunch Spring/Green Onions

· 1/4 cup Oyster Sauce (you can opt for the vegetarian version)

· 1/2 cup Water

· 2 tablespoons Corn Flour (mixed in equal amount of water)

· 2 Eggs (beaten)

 

Instructions:

1) First, prepare the ingredients (using the photos above as reference) - cut the

egg tofu up into 2-cm slices, slice the carrot thinly, cut the baby corn up into

halves, roughly chop up the mushrooms and garlic cloves.

2) Remove the shells and veins of the prawns.

3) Set all these aside while you work on the egg tofu. On a large pan, heat up 1

tablespoon of vegetable oil and when the oil is hot, bring the fire down to

medium and gently place the egg tofu slices onto the pan.

4) Pan-fry the slices on each side for about 30 seconds, remember to be very

very gentle when flipping the tofu, I recommend using a long spoon to do

that and not a spatula as the spatula can easily cut into and mash up the

tofu. When the tofu has been pan-fried to a golden brown, turn the fire off

the pan and remove and set the tofu aside.

5) In the same pan, fry up the egg omelette. To achieve a thin layer of egg,

spread the beaten egg mixture evenly over the surface of the pan and cook

over a low heat. When the egg is about 70% cooked, remove it and set aside,

the egg will be completely cooked later when you pour the rest of the hot

dish over it.

6) In a large claypot (you can use a wok if you do not have one), heat up 2

tablespoons of vegetable oil and when it is hot enough, throw in the garlic,

snow peas, carrots, and mushrooms.

7) Stir-fry with a long spatula for about a minute, then add the oyster sauce

and move the ingredients around to even coat in it.

8) Pour in the 1/2 cup of water to dilute the sauce and stir around.

9) Next, throw in the prawns and when they have turned slightly pinkish, add

the egg tofu. At this point, I switched out the spatula for a wooden spoon so

as not to cut the egg tofu up when I am tossing the ingredients around.

10) Pour the cornflour mixture in and watch the sauce thicken - this never

ceases to amaze me. Let the dish simmer for another 20 seconds and then

turn the fire off.

11) On your serving plate, layer the egg omelette at the bottom and then pour

the dish over it.

12) Serve the claypot tofu while it is still hot with steamed white rice for a filling

and delicious meal. Enjoy!

 
 Share this recipe for Claypot Tofu on Pinterest!

Share this recipe for Claypot Tofu on Pinterest!



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