Claypot tofu (煲仔豆腐) is a favourite local tze char dish. It’s easy to cook and makes a healthy one-dish casserole to serve with rice.
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I have cooked various versions of this claypot dish: meatless (this recipe), with seafood (such as prawns, squid and scallop) or with meat (such as shabu shabu pork, chicken or roast pork) depending on my mood.
For best results, add the fried tofu to the casserole of cooked vegetables only when ready to serve so that the tofu won’t be soggy from soaking in the gravy too long.
The deep-fried tofu is my favourite part of the dish. To me, the vegetables are the supporting cast!
This recipe is a good chance to clear the fridge of assorted vegetables and mushrooms.