Claypot Baked Stuffed Tofu

Name: Claypot Baked Stuffed Tofu
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 5 yuan tofu; 100g pork; 200g Enoki mushroom; Some salt; Some Peanut oil; a little Chicken noodles; 2 tbsp Oyster sauce; 1 branch chicken soup; 1 tbsp Soy sauce; a little pepper; a little sesame oil; 4 Dried mushrooms; 3 pieces shallot; Some Corn flour; Some Dried chili

by Easy to cook

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

It’s true that you can see Yongtofu wherever there are Hakka people. Whether in a restaurant or at home, this dish will definitely appear in the menu of festive gatherings or family gatherings. I believe many friends have eaten Dongjiang Yongdoufu. The tofu is tender and smooth, and the flavor of the meat and the taste of the beans themselves. Mix together. For foodies who like tofu, it is delicious! Every time I make tofu, I think of the taste of my mother when I was a child!

Claypot Baked Stuffed Tofu

1. Prepare ingredients: tofu, dried mushrooms, green onions, minced pork, enoki mushrooms

2. Soak the mushrooms until soft, wash and chop finely

3. Minced pork, chopped green onions

4. Put minced meat, green onions, and mushrooms in a large bowl

5. Add some salt, oyster sauce, pepper, chicken powder, cornstarch, sesame oil and stir well, marinate and set aside for later use (the remaining seasonings will be used to adjust the sauce)

6. Remove the head of the enoki mushroom, wash and drain the water

7. Take a piece of Shi Yunsheng concentrated chicken stock, cut it and pour it into a bowl

8. Add some water, oyster sauce, chicken powder, salt, dark soy sauce, and sesame oil to make a sauce, set aside for later use

9. Cut tofu in half

10. Dig in the middle (dig with a small spoon)

11. Fill each with marinated meat

12. Put cooking oil and shallots on the bottom of the clay pot

13. Add enoki mushrooms and spread the bottom of the pan evenly

14. Put the stuffed tofu into the clay pot

15. Stir the sauce evenly and pour it on top of the tofu

16. Cover the lid, bring to a boil on high heat, turn to low heat and bake for about 15 minutes

17. Sprinkle the scallion and chili shreds.

Tips:
You have to choose soft tofu for this dish to be tender and sweet. The old tofu takes shape quickly, but the taste is not good. Patience, love, and heart are the key to making this dish. You can also fry it and then boil it, or add it after the sauce is thickened.