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.
Recipe by Eat What Tonight at