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

Sauce:

  1. 1 tbsp light soy sauce

  2. 1 tbsp dark soy sauce

  3. 1 tbsp oyster sauce

  4. 1 tbsp rice wine (optional)

  5. 1 tsp sesame oil

  6. 1 cup water

  7. 1 tbsp cornstarch mix with 2 tbsp water

Steps:

  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,

  8. 1 tbsp dark soy sauce,

  9. 1 tbsp oyster sauce,

  10. 1 tbsp rice wine (optional),

  11. 1 tsp sesame oil,

  12. 1 cup water

  13. Mix well and set aside

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

  15. Add 2 cups water to wok

  16. Add 1 tsp salt and bring to boil

  17. Add 40g carrots and 8 snow peas

  18. Blanch for 3 mins, drain and set aside

  19. Add 2 tbsp oil to work,

  20. 20g slice ginger,

  21. 1 tbsp minced garlic

  22. Add Sio Bak and stir fry until fragrant

  23. Add sliced mushrooms, carrots and snow peas

  24. Stir fry for 1 min

  25. Add sauce mixture and bring to boil

  26. Thicken with cornstarch solution

  27. Add fried tofu slices

  28. Toss and transfer to claypot

  29. Add water/stock to fill the claypot

  30. Cover and bring to boil

  31. Serve and garnish with fresh coriander