This claypot tofu features pan-fried tofu and colorful vegetables cooked in a rich, dark sauce. A simple dish that is easy to make and ready in 30 minutes. Pair this Chinese braised tofu with rice for a quick and easy dinner!
If you are looking for a new way to cook tofu, you have to try this claypot tofu! It is extra saucy and flavorful and is super comforting to have. I love pairing it with some freshly cooked rice and a stir-fry dish like carrot cabbage stir-fry or Japanese vegetable stir-fry.
💚Why you will love this recipe
- Tasty, saucy, and packed with flavors
- Healthy and filling - a great way to get in your serving of veg!
- A fuss-free 30-minutes dish that is easy to prepare
- Meat eaters approved!
🥕What you will need
📃Ingredient notes and substitutions
- Tofu - Use firm or medium tofu that has been drained and pressed beforehand, either using a tofu press or by stacking something heavy on top.
- Oyster sauce - Use vegetarian oyster sauce to keep this recipe vegan.
- I am using Lee Kum Kee ones. Although it is labeled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce and contains mushroom extracts.
- Feel free to substitute it with more soy sauce, but you might need less of it.
🔪How to make
Here is a brief overview of the steps involved in making claypot tofu. The full recipe will be in the recipe card at the bottom of this post.
Start by pan-frying tofu for a few minutes on each side or until most sides are golden. Set aside. In the meantime, combine all ingredients needed to make the sauce and mix well.
Heat a claypot, and start by sauteing ginger and garlic until fragrant.
Add broth into the pot, and bring it to a simmer. Add carrot and let it cook for 2-3 minutes.
Add the rest of the vegetables, except for snap peas. Let vegetables simmer for another 2-3 minutes, or until they have softened slightly.
Add snap peas, tofu, and sauce to the pan, and bring the mixture to a simmer. Cover and let it braise on low heat for 2-3 minutes.
Pour cornstarch slurry into the pot and give the mixture a quick stir. Once the sauce starts to thicken, remove it from heat. Your claypot tofu is ready to be served!
✔Helpful tips
- Make this Chinese braised tofu alcohol-free by substituting Shaoxing wine with rice vinegar, or omit it entirely.
- If you do not have a claypot, porcelain or glazed pots are great substitutes. You could also make it in a Dutch oven or wok instead.
- You can cook tofu in the air fryer too! Spray some cooking oil on the tofu, and air fry them at 200C/400F for 12-15 minutes, or until golden.
- Leftovers can be refrigerated for up to 5 days in an airtight container.
✨Variations and add-ins
- Tofu - You can use medium firm tofu, which will have a softer bite. However, they crumble more easily when compared to the firm ones, or do handle them gently!
- Vegetables - Any sturdy veggies work well in this Chinese braised tofu. Cauliflower, mushrooms of any kind, broccoli, napa cabbage, and bell pepper are all great choices!
- Spicy - Add some dried chilies, red pepper flakes, fresh chilies, or hot sauce for a spicy version.
🍜How to serve
Here are some amazing dishes that go well with Chinese braised tofu -
- Toppings - Toasted sesame seeds, chili flakes, chopped green onion, cilantro leaves
- Rice or noodles - Freshly steamed rice, cauliflower rice, vegan “egg” fried rice, shirataki noodles stir-fry, bami goreng
- Stir-fries - Gochujang stir-fry vegetables, Hunan tofu
- Appetizers and side dishes - Air fryer oyster mushrooms, Thai fresh spring rolls, Japanese tofu salad
🍽More vegan Chinese recipes
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📖 Recipe
Chinese Braised Claypot Tofu
Equipment
- claypot or porcelain pot/Dutch oven/regular wok
Ingredients
For tofu
- 1 block extra firm tofu about 24oz/400g (drained, pressed, and cubed)
- 1 tablespoon cornstarch
- ½ teaspoon salt
For the sauce
- 1 tablespoon oyster sauce use vegetarian version to keep this vegan*
- 1 tablespoon soy sauce or tamari/shoyu
- 2 teaspoons sesame oil
- 2 teaspoons shaoxing wine
- 1 teaspooon sugar
- 1 teaspoon dark soy sauce optional
Rest of the ingredients
- 1 tablespoon cornstarch
- 3 cloves garlic minced
- 5 slices ginger
- 1 cup vegetable broth or water
- 1 small carrot sliced
- 6 baby corn halved lengthwise
- 2 cups shiitake mushrooms sliced
- 1 cup snap peas
- salt to taste
Instructions
- In a zip-top bag or container, combine together tofu cubes along with cornstarch and salt. Shake until tofu cubes are well coated.1 block extra firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat up about ½ tablespoon of neutral-tasting oil in a non-stick wok over medium-high heat. Once pan is heated. Add tofu in one layer, and pan-fry for 2-3 minutes on each side, or until most sides are golden. Set aside.
- While tofu is cooking, combine all ingredients needed for the sauce and mix well. Set aside.
- Make cornstarch slurry by combining cornstarch with 2 tablespoons of water.1 tablespoon cornstarch
- Heat up a tablespoon of oil in a claypot over medium high. Once pan is heated, add garlic and ginger to the pot and saute for a minute or so until fragrant.3 cloves garlic, 5 slices ginger
- Pour broth into the pan and bring it to a simmer, then add carrot in. Let it simmer for 2-3 minutes.1 cup vegetable broth, 1 small carrot
- Now, add baby corn and mushrooms. Cook for another 2-3 minutes. Then, add in sauce and snap peas. Bring mixture to a simmer.6 baby corn, 2 cups shiitake mushrooms, 1 cup snap peas
- Add tofu back to the pot, and place the lid on. Braise for 2-3 minutes, or until vegetables have softened.
- Lastly. Pour in cornstarch slurry, and give everything a quick stir. Once sauce has thicken, your claypot tofu is ready to be served!
Notes
-
- I am using Lee Kum Kee ones. Although it is labeled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce and contains mushroom extracts.
- Feel free to substitute it with more soy sauce, but you might need less of it.
- Make this alcohol-free by substituting Shaoxing wine with rice vinegar, or omit it entirely.
- If you do not have a claypot, porcelain or glazed pots are great substitutes. You could also make it in a Dutch oven or wok instead.
- You can cook tofu in the air fryer too! Spray some cooking oil on the tofu, and air fry them at 200C/400F for 12-15 minutes, or until golden.
- Leftovers can be refrigerated for up to 5 days in an airtight container.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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