Claypot Tofu 沙锅豆腐

It’s been long since I’ve done binge shopping on Taobao and yes, I just did it again !! LOL. Suddenly felt so motivated because all the things I’ve wanted have been carted out and now just hopping for all the “presents” to come earlier so that I can unfold them real soon !! And I guess it’s quite surreal to know that damage will always be done to the wallet after you have your own home because every now and then, you would keep replenishing new stuffs to the house despite whether you really need them. Does this happen to you often too? 

I made this Claypot Tofu sometime back and was really pleased with it because it tasted exactly like the one I had at the zhi char stall. Yes, almost identical and there was no doubt about it. Because this is quite a ritual dish that my parents will often order whenever we dine at the coffee shop, hence I was so used to the taste of it that I was trying to cook up one that resembles it all. 
I enjoyed how I can add abundance of prawns and the different kinds of vegetables that I fancy into the dish, while less the pork belly that some people will include. Because I love roasted pork belly by itself and adding them into the dish will somehow cause it to turn soggy. Hence, even though many people love adding roasted pork belly into this claypot dish, it was never a preference for me. 
In fact, a simple combination of varied vegetables and prawns, with the sauce cooked till thickened and serving it piping hot in a claypot is all that’s ever needed for me. And enjoyed perfectly with rice, this one pot dish is definitely a winner at all times, and especially if you have to dine solo or whatsoever, just a pot of this alone is enough to capture it all.
Hope everyone love this zhi char favourite as much as I do too !! Enjoy !!
Grab fresh ingredients from PurelyFresh online to cook up this delectable zhi char favourite today !  
Claypot Tofu 沙锅豆腐
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • ½ long cabbage, cut into slices
  • 3-4 pcs black fungus, soaked in water till softened and drained
  • 3-4 pcs sweet peas
  • some carrots, sliced
  • 1 egg tofu, cut into pieces
  • 8 pcs prawns
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • some cooking oil

For the Seasoning :
  • 250ml stock / water
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tsp dark soya sauce
  • 1 tsp chicken powder (optional if using chicken stock already)
  1. Heat up some cooking oil till hot to deep fry the egg tofu. Drain the egg tofu on paper towels after they turn golden brown. Set aside.
  2. Add 1 tbsp of cooking oil to a wok and stir fried the minced garlic and ginger till fragrant.
  3. Add in the prawns and stir fried briefly till they are cooked. Remove the prawns and set aside.
  4. Add in the long cabbage, carrots, sweet peas and black fungus. Stir briefly to mix.
  5. Add in all the seasoning except for the stock/water. Mix well.
  6. Add in the stock or water and allow the sauce to cook till it boils before lowering the heat. Allow it to simmer on low heat till the sauce thickens.
  7. Add in the egg tofu from Step 1 and prawns from Step 3. Stir briefly to mix well and off the flame.
  8. Place everything in a claypot and serve hot immediately.
Take note NOT to rinse or wash the tofu with water before deep frying to prevent oil from splattering whilst frying.


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