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.