Claypot Tofu

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 150 g firm tofu (thick cubes)150g
  • 50 g minced chicken50g

Carbs· 1

  • 5 g cornstarch (thin slurry)(staple)5g

Vegetables· 5

  • 40 g white mushrooms (sliced)40g
  • 50 g choy sum (cut into lengths)50g
  • 8 g garlic (minced)8g
  • 6 g ginger (minced)6g
  • 10 g spring onion (cut into lengths)10g

Sauces· 1

  • 10 g oyster sauce (~2 tsp)(staple)10g

Spices· 1

  • pinch of white pepper(staple)1g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g

  1. Cut the firm tofu into thick cubes and press out excess water with kitchen paper; mince the garlic and ginger, and slice the mushrooms and choy sum.

    Why? Pressing the tofu dry lets it drink in the sauce and hold together while braising — the original drives off the water by deep-frying, and we skip that big spoon of oil.

    Tip: Cut the cubes on the larger side so they hold up during braising.

    Next up:Heat 1 tsp oil in a claypot or non-stick pan, sauté the garlic and ginger, add the minced chicken and break it up until it changes colour, then add the mushrooms and fry 1 min.

  2. Heat 1 tsp oil in a claypot or non-stick pan, sauté the garlic and ginger, add the minced chicken and break it up until it changes colour, then add the mushrooms and fry 1 min.

    Why? Lean minced chicken stands in for fatty pork or fried bits, giving the same meaty savour with far less fat; the mushrooms' natural glutamates deepen the umami so you need less salt.

    Next up:Add the oyster sauce, white pepper and ~150 ml water, bring to a boil, slide in the tofu and simmer gently for 5 min to soak up the flavour.

  3. 5 min · hands-free

    Add the oyster sauce, white pepper and ~150 ml water, bring to a boil, slide in the tofu and simmer gently for 5 min to soak up the flavour.

    Why? Just 2 tsp oyster sauce loosened with water keeps sodium well below the restaurant's ladle of thick sauce; a gentle simmer lets the tofu absorb the savour and stay silky, not spongy.
    Watch out: Nudge the tofu gently with a spatula rather than stirring hard — soft tofu breaks apart if you agitate it.
    05:00

    Next up:Add the choy sum and simmer 1 min, then stir 5 g cornstarch into 1 tbsp water and drizzle in for a thin glaze; scatter the spring onion, fold through and turn off the heat.

  4. Add the choy sum and simmer 1 min, then stir 5 g cornstarch into 1 tbsp water and drizzle in for a thin glaze; scatter the spring onion, fold through and turn off the heat.

    Why? A thin glaze that just clings to the tofu is all you need — the original's thick gravy is heavy, salty and often carries extra sugar and oil, a hidden calorie source.

    Tip: Serve straight from the claypot to keep it hot; with half a bowl of brown rice it's a balanced meal.