Claypot Tofu and Seafood

Craving a one-pot wonder? Try Claypot Tofu and Seafood party! This easy recipe combines protein-packed juicy tofu, seafood, and colorful veggies in a flavorful sauce. Perfect for a quick weeknight dinner. Plus, it has the perfect balance of sweet, salty, and spicy! Serve over rice for a satisfying and healthy meal.

Tofu is an excellent source of protein which makes it a balanced meal even without meat. It acts as a sponge and takes on any flavor added to it. This popular Singaporean or Asian dish is typically served in a claypot, which helps to lock in the moisture and flavor of the ingredients. However, it’s totally fine if you don’t have a claypot at home. It’s not like you really need a claypot to make this dish. Just use any existing pan or wok that you have!

An Asian Fusion Flavorful Dish

Claypot tofu and seafood is a delicious dish that brings together tofu, seafood, and vegetables in a flavorful and satisfying way. This culinary creation is known for its rich flavors, tender textures, and unique cooking process that enhances the overall taste experience.

Let’s break down the origins of this dish:

• First, Tofu: Tofu, which originated in China, has become a staple ingredient in many Asian cuisines. It is a versatile and protein-rich food that can be used in a variety of dishes.
• Second, Seafood: such as shrimp and squid, is prevalent in coastal regions of East Asia. It adds a touch of umami to the dish.
• Third, Claypot Cooking: Claypot cooking is a traditional Chinese cooking method that involves simmering dishes in earthenware pots to retain heat and flavor.
• Lastly, Vegetables: The inclusion of vegetables like carrots and bok choy adds a touch of freshness as well as a crunch texture to the dish.

How were clay pot tofu and seafood invented?

According to the points explained before, it’s likely that clay pot tofu and seafood are possibly originating in Asian regions. It’s where these ingredients are readily available, such as coastal areas of China or Southeast Asia.

In Singapore, they serve a lot of claypot options. Wherever this dish comes from, luckily I can try this comforting dish, if you know the exact correct history behind this claypot tofu and seafood. Pls let me know and correct me if I’m wrong pretty please. Thanks!

Overall, claypot tofu and seafood a delicious and satisfying dishes that are perfect for a weeknight meal or a special occasion.

Ingredients of Claypot Tofu and Seafood

• Egg Tofu: This is the star of the dish, providing a soft and spongy texture that absorbs the flavors of the broth. Silken or firm tofu provides a soft and spongy texture, absorbing the flavors of the broth and other ingredients.  
• Shrimp: adds a delicate sweetness and a touch of fish savory to the dish.
• Squid: offers a slightly chewy texture and a mild seafood flavor.
• Vegetables
• Carrot peeled and sliced diagonally: provide a sweet and crunchy element to the dish.
• Cauliflower: adds a creamy texture and a mild flavor.
• Button/Champignon Mushroom: contributes a savory and earthy flavor.
• Bok Choy: adds a fresh and slightly bitter taste, balancing the other flavors.

Aromatics and Seasonings

• Garlic: Garlic is a staple in Asian cuisine, providing a pungent and savory flavor.
• Ginger: Ginger adds warmth, spice, and a slightly sweet flavor to the dish.
• Onion: Onion provides a sweet and savory base for the broth.
• Seasonings; Oyster Sauce, Soy sauce, Fish sauce, Sugar, Chicken stock powder, and sesame oil: Cornstarch: Used to thicken the broth, creating a luscious and satisfying texture.
• Water: Forms the base of the broth, allowing the flavors of the other ingredients to infuse and develop.
• Cooking Oil; For sauteeing the veggies.

How to Make Claypot Tofu and Seafood

To begin, prepare the vegetables. Start by peeling and slicing the carrot diagonally, cutting the cauliflower into bite-sized florets, and then slice the button mushrooms. Then, for a fresh crunch, cut the bok choy into several pieces.

Next, slice the egg tofu into approximately 1-inch cubes. If using shrimp and squid, clean, peel, and slice them. And set aside all prepared ingredients.

Now, make the slurry sauce In a small mixing bowl, combine cornstarch with 3 tablespoons of water. Stir until smooth and set aside. This slurry will help thicken the sauce later in the cooking process.

Cooking the Dish

First, heat oil in a clay pot or heavy-bottomed pot over medium heat. Add minced garlic and sliced ginger, sautéing until fragrant and golden brown to release their flavors.

Second, add the sliced onion, mushrooms, and shrimp (or other seafood) to the pot. Stir-fry for about 3 minutes until the ingredients are lightly cooked.

Subsequently, add the carrots, cauliflower, and bok choy to the pot. Continue to stir-fry until the vegetables are tender-crisp.

Next, pour water, oyster sauce, soy sauce, sugar, chicken stock powder, and sesame oil into the pot. Then, stir to ensure the flavors are well combined. Bring the mixture to a simmer.

Now, gently add the sliced egg tofu to the pot, allowing it to absorb the flavorful broth. Simmer for a few minutes until the tofu is heated through.

Finally, pour the cornstarch slurry into the pot, stirring continuously until the sauce thickens to your desired consistency.

Serve the clay pot tofu and seafood hot, garnished with additional green onions if desired. Enjoy this delightful and satisfying dish!

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