Chinese Braised Claypot Tofu
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!
Servings: 3 servings
Calories: 238kcal
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
*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.
- 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
Calories: 238kcal | Carbohydrates: 31g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1423mg | Potassium: 884mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3375IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 3mg
