ramyaramesh3007This sizzling tofu dish is packed with vegetables, fried silken tofu and a versatile umami sauce for the perfect meal.
Claypot tofu is a popular Chinese dish that features this fried soft tofu and a medley of vegetables and sometimes meat or seafood, cooked in an ultra umami & flavourful sauce. When it’s cooked and served in a claypot, the flavours are enhanced because the claypot retains the heat for a longer time.
Ingredients You Need
- tubes of silken tofu – you can use regular fried extra firm tofu here as well!
- aromatics – ginger, garlic, red chillies, spring onions (omit garlic and spring onions for alliums free – substitute with cilantro)
- vegetables – any type of mushrooms, carrots and peas (you can use frozen veg here too!)
- seasoning – light soy sauce, vegan oyster sauce, shaoxing wine, white pepper
How to Care For Your Claypot
- Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
- Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
- Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.
How to Season Your New Claypot
- Inspection and Cleaning
- Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
- Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
- Soak the Claypot
- Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
- Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
- Preparing the Starchy Liquid
- After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
- After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
- Boil the Starchy Liquid in the Claypot
- Fill the claypot about three-quarters full with the starchy liquid.
- Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
- Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
- Cooling Down
- After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
- After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
- Oiling the Claypot
- Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
- Allow the oil to soak into the pot for a few hours or overnight.
- Final Rinse
- Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.
Sizzling Claypot Tofu
This sizzling tofu dish is packed with vegetables, fried silken tofu, vegan pork mince and a versatile umami sauce for the perfect meal.
Servings: 2
Ingredients
- 2 tubes silken tofu
- 1 pack vegan pork mince
- 2 tbsp sesame oil
- 1/2 cup chopped carrots
- 1 cup chopped mushrooms (any kind)
- 1/4 cup green peas
- 1/2 tbsp grated ginger
- 1 big red chili
- 2 cloves garlic, minced (optional)
- 1/2 cup water
Umami Magic
- 2 tbsp vegan oyster sauce
- 1 tsp kecap manis (sub 1 tsp sweetener)
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1/4 tsp white pepper
- 1/2 cup water
- 1/2 tbsp corn starch + 1/4 cup water
Garnish
- spring onions or cilantro
- slices red chillies
Instructions
- Chop carrots and mushrooms finely.
- Heat up neutral oil. Slice silken tofu into circular discs and pat excess water dry.
- You can coat the silken tofu pieces in corn starch and fry until crispy. If not, you can add them directly to the oil covering the lid after dropping them in. These take longer to fry due to the higher water content.
- In a small bowl, mix together the soy sauce, vegan oyster sauce, Shaoxing wine, sweetener, and white pepper. Set aside.
- Heat 2 tablespoons of sesame oil in a claypot over medium heat.
- Add the minced garlic and ginger, and sauté until fragrant. Add chopped red chillies and saute until cooked.
- Add vegan pork mince and saute them until fully cooked (crumbling them in the process).
- Add carrots and mushrooms, and stir-fry for about 3 to 4 minutes until the vegetables start to soften.
- Add water, sauce, mix well and bring to a boil.
- Add the corn starch slurry and peas. Combine and simmer for another 2 minutes.
- Add the fried tofu cubes to the pot and gently stir to coat them with the sauce.
- Let the mixture simmer for about 5 minutes to allow the flavours to meld.
- Garnish with fresh cilantro or spring onions and sliced red chillies.
- Serve the claypot tofu hot with steamed rice.