Chinese 20 min

Chinese Claypot Tofu

Name: Chinese Claypot Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 blocks (14 oz) firm tofu, cut into 1.5-inch cubes; 6 oz ground pork; 2 tablespoons doubanjiang; 1 tablespoon fermented black beans; 4 cloves garlic, minced; 1-inch piece ginger, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 cup chicken broth; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 3 tablespoons vegetable oil; 2 green onions, sliced

dairy-freehigh-proteincomfort-foodspicy

Ingredientsfor 2

320

Cal

22g

Protein

12g

Carbs

20g

Fat

12 blocks (14 oz) firm tofu, cut into 1.5-inch cubes
26 oz ground pork
32 tablespoons doubanjiang
41 tablespoon fermented black beans
54 cloves garlic, minced
61-inch piece ginger, minced
72 tablespoons soy sauce
81 tablespoon oyster sauce
91 teaspoon sesame oil
101 cup chicken broth
112 teaspoons cornstarch dissolved in 2 tablespoons water
123 tablespoons vegetable oil
132 green onions, sliced

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Instructions

1
Pan-fry tofu cubes in 2 tablespoons oil over medium-high heat until golden on multiple sides, about 6 minutes. Remove and set aside.
2
Add remaining oil to a clay pot or heavy pot. Cook ground pork until well-browned, breaking up. Add doubanjiang and fermented black beans, stir-fry 2 minutes.
3
Add garlic and ginger, cook 1 minute. Add soy sauce, oyster sauce, and chicken broth. Bring to a simmer.
4
Add fried tofu. Simmer 5 minutes until tofu absorbs some of the sauce. Add cornstarch slurry and stir until sauce thickens to a gravy consistency.
5
Drizzle sesame oil. Serve directly in the clay pot over steamed rice, topped with green onions. The claypot keeps the dish piping hot as it comes to the table.