Claypot Tofu and Mixed Vegetables with Satay Sauce 沙爹豆腐什菜煲

A vibrant vegetarian claypot dish featuring pan-fried firm tofu and a medley of colorful vegetables, simmered in a rich, nutty satay sauce for a delightful aroma and taste.

Nutrition (per serving)

Ingredients

• 400g firm tofu, cut into 2cm cubes
• 6 dried shiitake mushrooms, soaked, stems removed, and sliced
• 1 carrot, peeled and sliced
• 150g broccoli florets
• 1/2 red bell pepper, deseeded and sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 10g ginger, sliced
• 3 tbsp satay sauce
• 1 tbsp vegetarian oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch (mixed with 2 tbsp water)
• 200ml vegetable broth
• 3 tbsp vegetable oil

Steps

1. Heat vegetable oil in a wok. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
2. Add the remaining vegetable oil to the wok. Sauté minced garlic, sliced ginger, and sliced onion until fragrant.
3. Add sliced shiitake mushrooms, carrots, broccoli florets, and red bell pepper. Stir-fry for 3-4 minutes until vegetables are slightly tender.
4. Add satay sauce, vegetarian oyster sauce, light soy sauce, sugar, and vegetable broth. Bring the sauce to a simmer.
5. Return the pan-fried tofu to the wok. Stir in the cornstarch slurry to thicken the sauce to your preferred consistency.
6. Transfer the mixture to a claypot. Cover and simmer over low heat for 5 minutes, allowing flavors to meld. Serve hot.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce