Claypot Tofu – 砂锅豆腐

As opposed to a furiously sizzling hot plate, a claypot is believed to be able to retain heat and keep food bubbling hot while also retaining the flavours. The key is to use square pressed tofu that can retain its shape after frying.

The neutral tasting tofu, when braised together with roast pork belly and assorted vegetables and soy sauce, tend to soak up all the wonderful flavours like a sponge. This taste definitely deserves to take center-stage!

This dish is best served piping-hot. The scrumptious pot of tofu, pork belly and vegetables is truly a one pot wonder which the whole family can enjoy together at the dinner table!

*Tip* pork belly can be replaced by other meats or even seafood too.

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  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients

  1. 4-6 dried shiitake mushroom

  2. 100g-200g Sio Bak (roast pork belly)

  3. 1 pressed Tofu (around 300g)

  4. oil for deep-frying

  5. 1 tsp salt

  6. 2 cups water (for blanching)

  7. 40g carrots

  8. 8 snow peas

  9. fresh coriander for garnish

  10. water/stock to top-up claypot

  11. 2 tbsp oil

  12. 20g slice ginger

  13. 1 tbsp minced garlic

  14. Sauce

  15. 1 tbsp light soy sauce

  16. 1 tbsp dark soy sauce

  17. 1 tbsp oyster sauce

  18. 1 tbsp rice wine (optional)

  19. 1 tsp sesame oil

  20. 1 cup water

  21. 1 tbsp cornstarch mix with 2 tbsp water

  22. 4-6 dried shiitake mushroom

  23. 100g-200g Sio Bak (roast pork belly)

  24. 1 pressed Tofu (around 300g)

  25. oil for deep-frying

  26. 1 tsp salt

  27. 2 cups water (for blanching)

  28. 40g carrots

  29. 8 snow peas

  30. fresh coriander for garnish

  31. water/stock to top-up claypot

  32. 2 tbsp oil

  33. 20g slice ginger

  34. 1 tbsp minced garlic

  35. Sauce

  36. 1 tbsp light soy sauce

  37. 1 tbsp dark soy sauce

  38. 1 tbsp oyster sauce

  39. 1 tbsp rice wine (optional)

  40. 1 tsp sesame oil

  41. 1 cup water

  42. 1 tbsp cornstarch mix with 2 tbsp water

Instructions

  1. Soak 4-6 dried shiitake mushroom in hot water for 1 hour

  2. Slice mushrooms into strips

  3. Slice 100g Sio Bak (roast pork belly) into 2cm thick slices

  4. Cut 1 square pressed tofu into 8 pieces

  5. Heat sufficient oil in a wok, deep-fry tofu till golden brown

  6. Drain and set aside

  7. For sauce mixture, mix 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine (optional), 1 tsp sesame oil and 1 cup water

  8. Mix well and set aside

  9. Mix 1 tbsp cornstarch with 2 tbsp water and set aside

  10. Add 2 cups water to wok

  11. Add 1 tsp salt and bring to boil

  12. Add 40g carrots and 8 snow peas

  13. Blanch for 3 mins, drain and set aside

  14. Add 2 tbsp oil to work, 20g slice ginger and 1 tbsp minced garlic

  15. Add Sio Bak and stir fry until fragrant

  16. Add sliced mushrooms, carrots and snow peas

  17. Stir fry for 1 min

  18. Add sauce mixture and bring to boil

  19. Thicken with cornstarch solution

  20. Add fried tofu slices

  21. Toss and transfer to claypot

  22. Add water/stock to fill the claypot

  23. Cover and bring to boil

  24. Serve and garnish with fresh coriander

  25. Soak 4-6 dried shiitake mushroom in hot water for 1 hour

  26. Slice mushrooms into strips

  27. Slice 100g Sio Bak (roast pork belly) into 2cm thick slices

  28. Cut 1 square pressed tofu into 8 pieces

  29. Heat sufficient oil in a wok, deep-fry tofu till golden brown

  30. Drain and set aside

  31. For sauce mixture, mix 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine (optional), 1 tsp sesame oil and 1 cup water

  32. Mix well and set aside

  33. Mix 1 tbsp cornstarch with 2 tbsp water and set aside

  34. Add 2 cups water to wok

  35. Add 1 tsp salt and bring to boil

  36. Add 40g carrots and 8 snow peas

  37. Blanch for 3 mins, drain and set aside

  38. Add 2 tbsp oil to work, 20g slice ginger and 1 tbsp minced garlic

  39. Add Sio Bak and stir fry until fragrant

  40. Add sliced mushrooms, carrots and snow peas

  41. Stir fry for 1 min

  42. Add sauce mixture and bring to boil

  43. Thicken with cornstarch solution

  44. Add fried tofu slices

  45. Toss and transfer to claypot

  46. Add water/stock to fill the claypot

  47. Cover and bring to boil

  48. Serve and garnish with fresh coriander