Claypot Tofu
A classic Huaiyang cuisine dish featuring tender tofu as the main ingredient, slowly simmered in a clay pot with carrots, baby bok choy, yuba (bean curd sticks), and vermicelli.
Ingredients
silken tofu (cut into blocks, blanched and drained)
150 g
carrot (cut into blocks)
50 g
choy sum
100 g
dried tofu skin sticks (rehydrated)
to taste
rehydrated vermicelli noodles
100 g
chicken broth (as soup base)
to taste
sesame oil (drizzled before serving)
to taste
Instructions
1
Initial Preparation
Cut the tofu into blocks, blanch, and drain. Rehydrate the vermicelli and tofu skin. Cut the carrots into blocks.
2
Claypot Simmering
Place the vermicelli, tofu skin, and carrots into a clay pot, then add the tofu. Pour in the chicken broth, season to taste, and bring to a boil over high heat. Reduce to low heat and simmer until the flavors are absorbed. Drizzle with sesame oil and serve.
