Claypot Tofu With Seafood
Course: Main, Lunch, DinnerCuisine: AsianDifficulty: ModerateServings
3
servingsPrep time
20
minutesCooking time
20
minutesCalories
300
kcalCook Mode
Keep the screen of your device on
Ingredients
- Main ingredients
150 g egg tofu, cut into 1–1.5 cm thick slices
3 slices fresh ginger
4 cloves garlic, finely minced
2 teaspoons cornstarch, mixed with 2 tablespoons water
- Vegetables
4 dried shiitake mushrooms, soaked until soft
100 g white cabbage, sliced
¼ carrot, thinly sliced
100 g cauliflower, cut into small florets
100 g broccoli, cut into small florets
6 snow peas, strings removed
- Seasoning
½ teaspoon salt
½ teaspoon sugar
2 teaspoons vegetarian oyster sauce
¼ teaspoon ground white pepper
⅛ teaspoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon sesame oil
Directions
- Prepare and fry the tofu
Carefully remove the egg tofu from its packaging and slice into pieces about 1–1.5 cm thick. Heat a little oil in a non-stick pan over medium heat. Fry the tofu for 2–3 minutes on each side until golden brown. Remove carefully and set aside.
- Sauté the aromatics
Heat 1 tablespoon of oil in a wok or deep frying pan over medium heat. Add the minced garlic and ginger slices. Stir-fry for about 30–45 seconds until fragrant. Do not let the garlic burn.
- Stir-fry the mushrooms and vegetables
Drain the soaked shiitake mushrooms, reserving the soaking water. Slice the mushrooms. Add them to the wok with the cabbage, carrot, cauliflower, and broccoli. Stir-fry for 2 minutes to coat everything with the garlic and ginger.
- Transfer to the clay pot
Transfer the stir-fried vegetables and mushrooms into a clay pot. Pour in 200 ml of strained mushroom soaking water. If unavailable, use plain water. Add the salt, sugar, vegetarian oyster sauce, white pepper, dark soy sauce, and light soy sauce. Stir gently. - Braise the vegetables
Bring the liquid to a gentle boil over medium heat. Reduce the heat to low, cover the clay pot, and simmer for about 5 minutes. Check that the cauliflower and broccoli are becoming tender but still hold their shape. - Thicken the sauce
Mix 2 teaspoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the vegetables, then slowly pour in the slurry while stirring gently. Simmer for 30–60 seconds until the sauce becomes slightly glossy and thick enough to coat the vegetables. - Add the snow peas
Add the prepared snow peas and cook for 1 minute. Keep the heat moderate so the snow peas remain bright green and slightly crunchy. - Add the tofu and finish
Gently place the fried egg tofu into the clay pot. Use a spoon to coat the tofu with the sauce without breaking the slices. Simmer for another 1–2 minutes until the tofu is heated through. Turn off the heat and drizzle with sesame oil. Serve hot.
Chef Sandra’s Tips
- - For golden tofu: Make sure the pan and oil are hot before adding the tofu. Turn the pieces gently.
- For better flavour: Use the strained shiitake soaking water to give the sauce a deeper mushroom flavour.
- For crisp vegetables: Avoid overcooking the broccoli, cauliflower, and snow peas.
- For the perfect sauce: Stir the cornstarch slurry again just before adding it, as the starch settles at the bottom.
- For a beautiful presentation: Arrange the tofu on top of the vegetables in the clay pot, with the mushrooms - and bright green snow peas visible.
Serving suggestion: Serve immediately with steamed jasmine rice for a simple, comforting meal.
