Beijing Clay Pot Tofu
A warm and nourishing traditional Beijing dish, with tender tofu, Chinese cabbage, and glass noodles simmered in a clay pot. The broth is flavorful, and the tofu absorbs the delicious soup, melting in your mouth. Perfect for a cozy winter meal.
Ingredients
15 items- Silken tofu 1 block (300g)
- Napa cabbage 3 leaves
- Dried glass noodles 1 bundle (50g)
- Dried shiitake mushrooms 3 pieces
- Pork loin 50g
- Shrimp 30g
- Ginger 2 slices
- Green onion 1 stalk
- Salt 1 teaspoon
- Light soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- White pepper 1/4 teaspoon
- Sesame oil 1 teaspoon
- Broth or water 500ml
- Vegetable oil 1 tablespoon
Nutrition
Steps （8 steps）
Cut the silken tofu into 2cm cubes and soak in lightly salted water for 5 minutes, then drain. Cut the cabbage into pieces, soak glass noodles in warm water until soft, soak and slice shiitake mushrooms, slice pork loin, and slice ginger and green onion.
Heat a clay pot over medium heat, add 1 tablespoon of vegetable oil, sauté ginger slices and green onion sections for about 30 seconds until fragrant. Add pork slices and stir-fry until fully white.
Add shiitake mushroom slices and shrimp, stir-fry over medium heat for about 1 minute until shrimp turns pink and curls, and mushrooms are slightly golden.
Add the cabbage pieces and stir-fry for about 2 minutes until the leaves are wilted and the stems become slightly translucent.
Pour in 500ml broth or water, add light soy sauce, Shaoxing wine, salt, and white pepper. Increase heat to high and bring to a boil until large bubbles appear.
Once boiling, gently add the tofu cubes and soaked glass noodles. Cover the pot, reduce heat to low, and simmer for 10 minutes to allow the tofu to fully absorb the flavors.
Remove the lid, increase heat to medium, and reduce the sauce for about 2 minutes until it thickens slightly and coats the back of a spoon. Drizzle with sesame oil and stir well.
Bring the hot clay pot directly to the table, garnish with a sprinkle of chopped green onion, and enjoy while hot. The tofu is silky and the soup is savory.
Tips
Soaking tofu in salted water helps remove the beany taste and keeps it tender; clay pots conduct heat slowly, ideal for simmering; you can add other vegetables like mushrooms or carrots according to preference.
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