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
To prepare the tofu:
- Cut the firm tofu into 8 equal pieces.
- Sprinkle the salt over the tofu. (Salt seasons the tofu and makes them more durable.) Rest for 5 minutes.
- Use a small spoon to scoop out the center of each piece of tofu. Reserve the scooped-out tofu for the filling.
To make the filling:
- In a mixing bowl, add the ground pork, soy sauce, oyster sauce, sesame oil, and water (the water makes the pork soft and juicy.) Mix well.
- Also add the reserved tofu, carrots, and scallions. Thoroughly combined.
To assemble the tofu:
- Place the filling in the center of each piece of tofu.
To pan-fry the tofu:
- On a plate, add the cornstarch. Dip the stuffed tofu in the cornstarch, both the top and bottom.
- In a pan over medium heat, pour the avocado oil inside. Carefully place the stuffed tofu in the pan. Pan-fry them until golden brown on both the top and bottom for about 5 minutes in total. Remove the stuffed tofu and drain.
To braise the stuffed tofu and serve:
- In a bowl, mix in the chicken stock (or replace with water), soy sauce, oyster sauce, and cornstarch. Whisk.
- In a clay pot over medium heat (or any regular pots), add the oil and garlic. Stir-fry until aromatic for about 20 seconds. Pour the chicken stock and seasonings inside.
- Add the cabbage, enoki mushrooms, and stuffed tofu. Cover the lid and braise over medium heat until completely cooked through for about 6 minutes.
- Uncover and garnish with scallions. Enjoy!
