Chinese Braised Claypot Tofu

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 vegetable side dishes like carrot cabbage stir-fry, Japanese vegetable stir-fry, or spicy Asian cucumber salad.

💚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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