Clay Pot Braised Tofu: Restaurant Quality, Homemade Easy

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while salt + water is a budget-friendly substitute.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier, while water keeps costs down.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

Clean the piece of ginger and peel it using a peeler or the back of a knife.

Heat up the clay pot and add a little bit of neutral oil.

Add the ginger and garlic to the pot and sauté until fragrant, without browning.

Fill the pot with stock up to about a 3/4 line and bring it to a boil, then let it simmer.

Prepare the dredging station with about 1 cup of flour and 2 eggs.

Remove the tofu from the package and cut it into about 1.5 cm thick slices.

Reverse dredge the tofu: coat it in flour first, then dip it in the egg, and place it in a frying pan.

Add more neutral oil to the frying pan and fry the tofu until golden brown on both sides.

Once all the tofu is fried, add it to the braising liquid in the clay pot.

Add chopped green onions and a tablespoon of sesame oil to the pot.

Reduce the temperature to low, cover the pot, and let it braise.

Prepare a side of vegetables by trimming the ends off Chinese broccoli and splitting them for quicker steaming.

Steam the Chinese broccoli in salted water and drain it, then add a little oyster sauce to it.

After about 30 minutes of braising, check that the broth is rich and flavorful and the tofu is soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens