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Stuffed Tofu Clay Pot Recipe
Stuffed Tofu Clay Pot is a warm and comforting dish that brings together tender tofu, a savory pork filling, and a flavorful braising sauce in one pot. As the dish simmers, the tofu absorbs the rich broth while the filling cooks gently inside, creating a satisfying balance of textures and flavors.
Clay pot dishes are especially popular in Cantonese home cooking because they allow ingredients to slowly braise together, building deep flavor in a simple and natural way. Served hot and bubbling from the pot, this dish is perfect with steamed rice and makes a wonderful meal for sharing with family.
What Is Stuffed Tofu Clay Pot?
Stuffed Tofu Clay Pot is a Chinese dish where tofu is hollowed out and filled with a seasoned mixture—most commonly ground pork—before being cooked in a savory broth with vegetables.
The tofu acts like a delicate container for the filling. As the dish cooks, the tofu absorbs the sauce while the filling becomes tender and flavorful.
The combination of tender braised tofu, juicy filling, and savory sauce is what makes this dish so satisfying.
Why Is the Tofu Pan-Fried Before Braising?
Pan-frying the stuffed tofu before braising helps improve both the structure and flavor of the dish.
First, pan-frying creates a light golden crust on the tofu, which helps the pieces hold their shape and prevents them from breaking apart during braising.
Second, the initial sear adds a layer of flavor and helps the tofu absorb the sauce gradually as it simmers.
Although the exterior softens during braising, this step allows the tofu to remain tender yet sturdy, while soaking up the savory sauce.
Why Cook This Dish in a Clay Pot?
Clay pots are traditionally used in Chinese cooking because they retain heat very well and distribute heat evenly.
Once heated, the clay pot keeps the ingredients gently simmering, which allows the sauce and aromatics to slowly infuse the tofu and filling.
Another advantage is that clay pots help create a concentrated and flavorful broth, since the heat surrounds the ingredients evenly.
If you don’t have a clay pot, a heavy pot or a Dutch oven works well as a substitute.
What Kind of Tofu Is Best for Stuffed Tofu?
For this dish, firm tofu works best.
Firm tofu holds its shape when you scoop out the center and when the tofu is pan-fried. Softer tofu tends to break apart more easily during cooking.
Before preparing the tofu, sprinkle a small amount of salt over the tofu pieces and let them rest for a few minutes. This helps draw out excess moisture and slightly firms up the tofu, making it easier to scoop without breaking.
Removing some moisture also helps the tofu pan-fry more evenly and absorb the sauce better during braising.
What Filling Works Best for Stuffed Tofu?
Ground pork is the most traditional filling for stuffed tofu because it stays juicy and absorbs the sauce beautifully.
However, the dish is very versatile and can be made with other fillings as well. Ground chicken or turkey creates a lighter version, while minced shrimp adds a slightly sweet seafood flavor.
Vegetarian versions can also be made using finely chopped mushrooms.
The key is to keep the filling well seasoned and finely mixed so it cooks evenly inside the tofu.
Let’s Talk Ingredients
Firm tofu
Firm or extra-firm tofu works best for this dish because it holds its shape when you scoop out the center and stuff it with filling. A brief rest with a little salt helps draw out moisture and slightly firm up the tofu, making it easier to handle.
Ground pork
Ground pork is the traditional filling for stuffed tofu. It stays juicy during cooking and absorbs the savory braising sauce beautifully.
Carrots and scallions
These add sweetness, color, and freshness to the filling without adding too much moisture.
Cornstarch
A light coating of cornstarch helps the tofu develop a golden crust when pan-fried and prevents it from sticking to the pan.
Garlic, cabbage, and enoki mushrooms
These ingredients create the aromatic base of the clay pot. As they simmer with the tofu, they add depth and natural sweetness to the sauce.
Chicken stock and sauces
Chicken stock forms the base of the broth, while soy sauce and oyster sauce provide the savory umami flavor that brings the dish together.
Step-by-Step: Let’s Cook
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Step 1: Prepare the tofu
Cut the firm tofu into 8 equal pieces.
Sprinkle a small amount of salt over each piece and let them rest for about 5 minutes.
Using a small spoon, gently scoop out the center of each tofu piece to create a small well. Reserve the scooped tofu for the filling.
Tip: Salting the tofu helps draw out moisture and slightly firm up the tofu, making it easier to scoop without breaking.
Step 2: Make the filling
In a bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, and water. Mix well until the pork absorbs the seasoning.
Add the reserved tofu along with the minced carrots and scallions. Mix thoroughly to form a cohesive filling.
Tip: Adding a little water helps keep the pork filling soft and juicy after cooking.
Step 3: Stuff the tofu
Spoon the pork filling into the hollowed center of each tofu piece, packing gently to fill.
Lightly coat the top and bottom of each stuffed tofu piece with cornstarch.
Tip: A light coating of cornstarch helps the tofu develop a golden crust during pan-frying. This crust also helps the stuffed tofu hold its shape and prevents the filling from falling out while cooking.
Step 4: Pan-fry the tofu
In a pan over medium heat, add the avocado oil. Carefully place the stuffed tofu in the pan with the filling facing up.
Pan-fry for about 5 minutes, flipping as needed, until both sides are lightly golden.
Remove and set aside.
Tip: Let the tofu develop a golden crust before turning to help it hold its shape.
Step 5: Prepare the broth
In a bowl, mix the chicken stock, soy sauce, oyster sauce, and cornstarch until smooth.
Tip: Stir well to dissolve the cornstarch so the sauce thickens smoothly during braising.
Step 6: Braise the stuffed tofu
In a clay pot over medium heat, add the cooking oil. Stir-fry the garlic until fragrant, about 20 seconds.
Pour in the broth mixture and bring to a gentle simmer.
Add the cabbage, enoki mushrooms, and pan-fried stuffed tofu. Cover and braise for about 6 minutes, until the filling is fully cooked.
Garnish with scallions and serve hot.
Tip: Braising allows the tofu to absorb the savory broth while keeping the filling tender and flavorful.
Stuffed Tofu Clay Pot Recipe
Stuffed Tofu Clay Pot is a comforting Cantonese-style dish where tofu filled with a savory pork mixture is pan-fried and gently braised with vegetables in a flavorful sauce.
Ingredients
For the tofu
- 1 package firm tofu, 1 pound
- Pinch of salt
- 1/2 cup cornstarch
- 4 tablespoons cooking oil, high-smoking-point oil
For the filling
- 1/4 pound ground pork
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoons water
- 2 tablespoons carrots, minced
- 1 tablespoon scallions, minced
For the broth
- 1 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
For the clay pot
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1/2 cup cabbage
- 1 bundle enoki mushrooms
- 1 tablespoon scallions, minced
Instructions
- To prepare the tofu, cut the firm tofu into 8 equal pieces. Sprinkle the salt over the tofu and let it rest for about 5 minutes. Using a small spoon, gently scoop out the center of each tofu piece to create a well, reserving the scooped tofu for the filling.
- To make the filling, in a bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, and water, then mix until well combined. Add the reserved tofu along with the carrots and scallions, and mix thoroughly.
- To stuff the tofu, spoon the pork filling into the hollowed center of each tofu piece, packing gently to fill. Lightly coat the top and bottom of each stuffed tofu piece with cornstarch.
- To pan-fry the tofu, in a pan over medium heat, add the cooking oil. Carefully place the stuffed tofu into the pan with the filling facing up and pan-fry until both sides are lightly golden, about 5 minutes total. Remove and set aside.
- To prepare the broth, in a bowl, mix the chicken stock, soy sauce, oyster sauce, and cornstarch until smooth.
- To braise the stuffed tofu, in a clay pot over medium heat, add the cooking oil and stir-fry the garlic until fragrant, about 20 seconds. Pour in the broth mixture and bring to a simmer. Add the cabbage, enoki mushrooms, and the pan-fried stuffed tofu, cover, and braise for about 6 minutes until the filling is fully cooked. Garnish with the scallions and serve hot.
Video
Notes
• Salt the tofu first: Sprinkling a little salt over the tofu helps draw out excess moisture and slightly firm up the tofu, making it easier to scoop without breaking.
• Scoop gently: Use a small spoon or melon baller to remove the center of the tofu. Avoid digging too deep so the bottom remains intact to hold the filling.
• Keep the filling moist: Mixing a little water into the pork helps keep the filling tender and juicy after cooking.
• Don’t overfill the tofu: Packing too much filling into the tofu can cause the filling to fall out while pan-frying.
• Light cornstarch coating: Coating the tofu lightly with cornstarch helps create a golden crust during pan-frying and helps the stuffed tofu hold its shape.
• Let the tofu brown before turning: Allow the tofu to develop a light crust before flipping so it doesn’t break apart.
• Use a clay pot if possible: Clay pots retain heat well and help the sauce simmer gently, allowing the tofu to absorb more flavor.
• Protein swap: This recipe also works well with ground chicken, turkey, or finely chopped shrimp instead of pork. Adjust cooking time as needed, depending on the filling.
Love this all vedeos
Thanks so much, Cheryl!