Name: Clay Pot Tofu (Sha Bao Dou Fu)
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2 oz (50 g) Chinese (napa) cabbage, cut into small pieces; 1 teaspoon Chinese rice wine or sherry; 1 tablespoon soy sauce; 2 tablespoons oil; 1 tablespoon cornstarch; 1 tablespoon water; 4 shelled and deveined medium-sized raw shrimp; 2 oz (50 g) canned baby corns, rinsed; 1 block (1 lb/500 g) soft or medium tofu, rinsed; 4 dried shiitake mushrooms; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces; 3 dashes white pepper; ¼ teaspoon chicken bouillon powder; ½ teaspoon sugar; ¼ teaspoon sesame oil; ½ teaspoon fish sauce; 1 tablespoon oyster sauce; Oil, for deep-frying; 2 oz (50 g) snow peas, tips and strings removed

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

I love anything that is cooked in a clay pot or sand pot, and this Clay Pot Tofu is the quintessential example of this cooking method. I especially love making clay pot dishes in the winter time—the sight of a steaming hot clay pot cooking on my stove top just warms my heart as I anticipate the hot, delicious, and comforting meal.

Chinese-style clay pots can be purchased at Chinese or Asian supermarkets or online (see Resource Guide). Don’t fret