Claypot Tofu
Hawker • Singapore
About Claypot Tofu
Braised tofu with vegetables in claypot — sizzling hot
How to Make Claypot Tofu (Traditional & Healthy Version)
Claypot Tofu is a beloved staple in Singapore’s vibrant hawker and kopitiam (coffee shop) scene, celebrated for its wholesome, comforting flavors and hearty presentation. This sizzling hotpot dish features silky tofu simmered with a medley of fresh vegetables and mushrooms in a savory, aromatic sauce. Traditionally served bubbling in a claypot, it brings together a fusion of Chinese culinary influence with the bold, multicultural palate of Singapore. Its appeal lies in its versatility—vegetarian, protein-rich, and packed with umami—making it a favorite dinner choice for families and health-conscious diners alike. Singapore Claypot Tofu is more than just a meal; it’s a showcase of local produce and fusion flavors, reflecting the city-state’s rich food heritage. At hawker centers and family-run kopitiams, you’ll find variations ranging from simple home recipes to gourmet renditions with premium mushrooms and crunchy snow peas. The claypot, a traditional earthenware vessel, helps retain heat and deepen flavors, ensuring every bite is warm and satisfying. This dish is perfect for sharing, and its healthy profile makes it a top pick for those looking to enjoy authentic Singaporean cuisine without guilt.
Ingredients(for 1 medium claypot (shared by 2 people), typical of Singapore kopitiam)
- 300g Soft tofu (tau kwa (firm tofu also suitable))
- 6 pieces Shiitake mushrooms (fresh or rehydrated dried)
- 1 small Carrot (sliced thinly)
- 40g Snow peas (sugar snap peas can be used)
- 4 pieces Baby corn (sliced)
- 2 heads Bok choy (halved)
- 2 cloves Garlic (minced)
- 2 tbsp Low-sodium light soy sauce
- 1 tbsp Vegetarian oyster sauce (mushroom sauce)
- 1 tsp Cornstarch (mixed with 2 tbsp water)
- 1 tbsp Vegetable oil (for frying)
- 1 stalk Spring onion (sliced, for garnish) - optional
- 1/4 tsp White pepper - optional
Instructions
- 1
Gently pat tofu dry and cut into 4cm cubes. Heat half the oil in a non-stick pan and lightly pan-fry tofu until golden on all sides. Set aside.
5 minutes
Use a non-stick pan to minimize oil and keep tofu intact.
- 2
Heat remaining oil in a claypot or deep pan. Sauté minced garlic over medium heat until fragrant but not burnt.
2 minutes
Stir constantly to avoid burning the garlic and to develop aroma.
- 3
Add shiitake mushrooms, carrot, baby corn, and snow peas. Stir-fry for 2-3 minutes until slightly softened.
3 minutes
Cut vegetables evenly for quick, uniform cooking.
- 4
Pour in 120ml water, light soy sauce, and vegetarian oyster sauce. Bring mixture to a gentle simmer.
3 minutes
Simmering in a claypot deepens the flavor and keeps the stew hot.
Why This Dish is Healthy
This healthy Singaporean Claypot Tofu recipe features a variety of antioxidant-rich vegetables and lean plant-based protein, supporting muscle health, digestion, and immunity. By using steaming and light stir-frying instead of deep-frying, calorie and fat content are reduced while preserving nutrients. It’s a filling, balanced meal for those aiming for weight loss, diabetes management, or simply a healthier lifestyle.
Claypot Tofu is naturally low in saturated fat and packed with plant-based protein from tofu, making it heart-friendly. The colorful mix of vegetables like bok choy, mushrooms, and carrots provides dietary fiber, vitamins A, C, and K, and essential minerals such as potassium and magnesium. The use of low-sodium soy sauce and minimal oil keeps sodium and calorie content in check, making this dish suitable for various diets, including vegetarian and vegan (with adaptation).
Pro Tips
- 💡Tip 1: Press tofu before frying to reduce moisture and improve texture.
- 💡Tip 2: Use a pre-heated claypot for authentic sizzle and enhanced aroma.
- 💡Tip 3: Add a few drops of sesame oil before serving for extra fragrance.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stove in a claypot or saucepan, adding a splash of water if needed to loosen the sauce.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 10.0 g |
| Total Fat | 11.0 g |
| Fiber | 2.0 g |
