Home-styleEasy 30 min serves 2 Vegetarian-ok

Clay Pot Tofu

Name: Clay Pot Tofu
Total time: 30 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: soft tofu; dried shiitake mushrooms; light soy sauce; scallion

砂锅豆腐 · shā guō dòu fu

家庭快手版 · Home version: Family version uses soft tofu and gentle simmering—no deep-frying or restaurant-style thickening. It’s the kind of dish my grandmother in Yangpu would make on rainy evenings, ladling hot broth straight from the sandpot into our bowls.

My aunt in Shanghai’s Hongkou district taught me this when I was twelve—she’d soak dried shiitakes overnight, then layer them with silken tofu and scallions in her old Yixing clay pot, saying, 'The pot remembers heat, so it cooks gently, like a mother’s hand.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Comfort Food

Ingredients

soft tofu嫩豆腐🛒 local300 g
dried shiitake mushrooms干香菇🏮 asian4 g
light soy sauce生抽🏮 asian15 ml
scallion小葱🛒 local30 g

soft tofu: Look for 'silken' or 'soft' tofu in refrigerated section; avoid firm or extra-firm.

dried shiitake mushrooms: Soak in warm water 20 min until plump; reserve soaking liquid.

scallion: Use both white and green parts, cut into 3-cm lengths.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Rinse soaked shiitakes; squeeze out excess water and slice thinly. Reserve soaking liquid.
挤干、切片、留水
🔍 Look for Low heat 1 分钟 · 1 minute
Visual: 香菇饱满呈深褐色，无泥沙残留。Mushrooms are plump and dark brown, with no grit visible.
You know it's right when: 轻捏后水滴缓慢渗出，非成股流下。Water drips slowly when squeezed—not running freely.
2Heat 1 tsp neutral oil in a seasoned clay pot over medium-low heat. Add sliced shiitakes and stir 1 minute until fragrant.
小火煸香
🔍 Look for Medium-low 1 分钟 · 1 minute
Visual: 香菇边缘微深、泛出水汽。Mushrooms release steam and darken slightly at edges.
You know it's right when: 厨房弥漫出浓郁菌香。Aromatic earthy scent fills the kitchen.
3Pour in reserved mushroom soaking liquid and 200 ml cold water. Bring to a gentle simmer.
微沸即止
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutes
Visual: 锅边持续冒细泡，非大滚。Tiny bubbles rise steadily around the edges, not rolling boil.
You know it's right when: 汤面微微泛光，浮起均匀小泡。Surface shimmers faintly with small, even bubbles.
4Carefully slide tofu cubes into broth. Gently shake pot to submerge. Drizzle light soy sauce over top.
轻滑、轻晃、淋酱
🔍 Look for Low heat 30 秒 · 30 seconds
Visual: 豆腐块完整不碎，汤色清亮。Tofu cubes hold shape without breaking; broth remains clear.
You know it's right when: 无剧烈翻滚，仅汤面轻柔起伏。No vigorous bubbling—just soft undulation beneath surface.
5Simmer uncovered 8 minutes. Scatter scallions over top just before serving.
敞盖慢炖
🔍 Look for Low heat 8 分钟 · 8 minutes
Visual: 豆腐热透仍柔嫩，汤汁轻裹表面。Tofu is heated through but still tender; broth lightly coats cubes.
You know it's right when: 蒸汽匀速上升，不猛烈。Steam rises steadily, not forcefully.

Tips

· Always preheat clay pot gradually—never add cold liquid to a hot dry pot.
· For richer umami, add 1/2 tsp vegetarian oyster sauce (check label for vegan version).
· Serve directly from the pot—it stays hot 15+ minutes at table.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide