Stuffed Tofu Clay Pot — The Way My Family Has Always Made It

Stuffed tofu always reminds me of home. In my family’s version, tofu is filled with seasoned pork, steamed to set the filling, fried until golden, then simmered with glass noodles in a clay pot. Steaming, frying, and simmering give the tofu a tender center, a golden exterior, and a rich, savory finish. INGREDIENTS Tofu Pork Shiitake mushrooms Garlic Scallions Cilantro Glass noodles, soaked Cooking oil Salt Chicken bouillon powder Soy sauce Ground pepper 2 spoonfuls oyster sauce Water INSTRUCTIONS 1. Finely mince the pork. Chop the shiitake mushrooms, garlic, and scallions. 2. Add one spoonful each of salt, chicken bouillon powder, soy sauce, and ground pepper to the pork. Mix until evenly combined and slightly sticky. 3. Cut the tofu into triangles. Carefully make an opening in each piece and add the pork filling. 4. Once the steamer water is boiling, steam the stuffed tofu over high heat for about 10 minutes. 5. Fry the steamed tofu, turning as needed, until the outside is golden. 6. Sauté garlic in a clay pot until fragrant. Add the soaked glass noodles and water, then arrange the fried tofu in the pot. 7. Add 2 spoonfuls of oyster sauce. Cover and simmer for about 5 minutes. 8. Finish with chopped scallions and cilantro. NOTES • Stuff the tofu gently to prevent splitting • Steaming first helps set the pork filling • Adjust the water depending on how much broth you prefer • No clay pot? Use a Dutch oven or another covered, heavy-bottomed pot • Store leftovers in the refrigerator and reheat gently with a little water CHAPTERS 0:00 Preview & Making the Filling 1:59 Stuffing, Steaming & Frying 3:55 Clay Pot Simmer If you try this family-style stuffed tofu, let me know how it turns out! #StuffedTofu #ChineseFood #ChineseHomeCooking