Claypot Tofu (20 mins)
This Claypot Tofu recipe takes around 20 minutes to make and is perfect to warm you up on a cold day. It's vegan, full of veggies, and packed with flavour.
Servings: 2 people
Ingredients
- 280g extra firm tofu, cut into bite-sized cubes
- 2 tablespoon vegetable oil
- 1 teaspoon black pepper
- 1 tsp flaky salt
- 6 shiitake mushrooms, sliced
- 1 shallot, sliced
- 1 inch ginger, minced
- 3 garlic cloves, minced
- 2 spring onions, roughly chopped into 1 inch pieces
- 1 pak choi, roughly chopped
- Handful of cherry tomatoes
- 1 tablespoon cornstarch
For The Sauce
- 2 tablespoon vegan oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 vegetable stock cube (24g)
- 300ml water
Garnish
- 1 red chilli, sliced (optional)
- 1 tablespoon chilli oil (optional)
Instructions
- First, slice your tofu into equal sized cubes.
- Place them in the air fryer and toss them in 1 tablespoon vegetable oil, salt, and pepper. Air fry for 13 minutes at 160C. Or until lightly golden and slightly crispy.
- Slice up all your vegetables and ingredients, ready to fry in the claypot.
- Drizzle the other 1 tablespoon vegetable oil into the base of your claypot (or any pot that has a lid), and then add in your garlic, ginger, and shallots. Fry for 3 minutes and stir frequently.
- Next up, add in all of your vegetables and give everything a stir. Fry for 5 minutes.
- Meanwhile, make your seasoning sauce by combining your vegan oyster sauce, soy sauce, sesame oil, veggie stock, and 300ml boiling water.
- Pour your veggie seasoning stock mixture into your claypot followed by your cornstarch slurry (make this by combining 1 tablespoon cornstarch with 2 tablespoon water).
- Give everything a mix and then place the lid onto the pot and leave to simmer until your tofu is ready.
- Once your tofu is ready, add it into your claypot, give everything a good mix, and then serve up on its own, or with some rice, noodles, or pasta. Enjoy!