Stuffed Tofu Clay Pot Recipe

A super tasty filling is stuffed inside tofu and braised until incredibly succulent and mouthwatering. I’m sure you and your family will love it! Let’s get started with Stuffed Tofu Clay Pot Recipe!

Stuffed Tofu Clay Pot Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 15 minutes

For the tofu:
1 package (1 pound) firm tofu
1/10 teaspoon salt
1/2 cup cornstarch
4 tablespoons avocado oil, or other 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 oil
3 garlic cloves, coarsely minced
1/2 cup cabbage
1 bundle enoki mushrooms
1 tablespoon scallions, minced

Stuffed Tofu Clay Pot Instructions

1. Prepare the tofu

• Cut the firm tofu into 8 equal pieces.
• Sprinkle salt over each piece to season and firm up the tofu. Let it rest for 5 minutes.
• Using a small spoon, gently scoop out the center of each tofu piece to create a well. Reserve the scooped-out tofu for the filling.

2. Make the filling

• In a mixing bowl, combine ground pork, soy sauce, oyster sauce, sesame oil, and water. (The water helps keep the pork soft and juicy.) Mix until well combined.
• Add the reserved tofu, finely chopped carrots, and scallions. Mix thoroughly to form a cohesive filling.

3. Assemble the tofu

• Spoon the pork mixture into the center of each tofu piece, packing gently to fill.

4. Pan-fry the tofu

• Lightly coat the top and bottom of each stuffed tofu piece in cornstarch.
• In a pan over medium heat, heat avocado oil. Carefully place the stuffed tofu into the pan, filling side up.
• Pan-fry for about 5 minutes total, flipping as needed, until both sides are golden brown. Remove and drain.

5. Braise and serve

• In a bowl, mix chicken stock (or water), soy sauce, oyster sauce, and cornstarch. Whisk until smooth.
• In a clay pot (or regular pot) over medium heat, heat a little oil and stir-fry the garlic until fragrant, about 20 seconds.
• Pour in the sauce mixture and bring to a simmer.
• Add the cabbage, enoki mushrooms, and pan-fried stuffed tofu. Cover and braise over medium heat for about 6 minutes, or until fully cooked through.
• Uncover and garnish with scallions. Serve hot and enjoy!

Tips & notes

• Choosing tofu: Use firm or extra-firm tofu for best results. Softer tofu may break apart during scooping or cooking.
• Scooping tip: Use a teaspoon or a melon baller to carefully scoop out the tofu center. Avoid digging too deep so the bottom stays intact and holds the filling well.
• Prevent sticking: When pan-frying, make sure the oil is hot before adding the tofu to help create a golden crust and prevent sticking.
• No clay pot? A heavy-bottomed pot or Dutch oven works well if you don’t have a clay pot.
• Make-ahead: You can prepare and stuff the tofu in advance. Store them covered in the refrigerator for a few hours before pan-frying and braising.