Fujian Seafood and Tofu Clay Pot
A classic Fujian clay pot dish with silky tofu and fresh seafood in a rich, savory broth that warms the soul.
Ingredients
16 items- Silken tofu 1 block (about 400g)
- Shrimp 150g
- Squid 100g
- Fish fillet (cod or basa) 100g
- Ginger 3 slices
- Garlic 3 cloves
- Scallions 2 stalks
- Napa cabbage or bok choy 2 leaves
- Dried shiitake mushrooms 3
- Chicken or fish broth 500ml
- Soy sauce 1 tbsp
- Salt to taste
- White pepper a pinch
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp
- Sesame oil a drizzle
Nutrition
Steps （7 steps）
Cut the silken tofu into 2 cm cubes. Blanch in boiling water with a pinch of salt for 1 minute. Drain and set aside.
Peel and devein the shrimp, slice the squid into rings, and slice the fish fillet. Marinate with a little wine and salt for 5 minutes. Cut the cabbage and slice the rehydrated shiitake mushrooms.
Heat 1 tbsp oil in a clay pot over medium heat. Sauté ginger slices, minced garlic, and the white parts of scallion for about 30 seconds until fragrant.
Turn the heat to high, add the seafood and stir-fry quickly until it changes color, about 1-2 minutes. Splash in the cooking wine.
Add the broth, mushrooms, and cabbage. Bring to a boil over high heat, then reduce to low. Gently place the tofu cubes into the pot, cover and simmer for 5 minutes.
Season with soy sauce, salt, and white pepper, stirring gently. Stir the cornstarch slurry again and pour it in, gently stirring until the sauce thickens and coats the back of a spoon, about 1 minute.
Sprinkle the green scallion parts and drizzle with sesame oil. Turn off the heat. Serve hot.
Tips
1. Use silken tofu for the best texture, handle gently to avoid breaking. 2. Seafood can be varied based on availability; clams or scallops are great additions. 3. The broth already contains salt, so adjust seasoning carefully.
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