CantoneseMedium 35 min serves 3 Gluten-free

Seafood Tofu Claypot (海鲜豆腐煲)

Name: Seafood Tofu Claypot (海鲜豆腐煲)
Total time: 35 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: mixed shellfish (clams, mussels); raw shrimp, peeled; firm tofu, cubed; garlic, sliced; ginger, julienned; fish sauce

海鲜豆腐煲 · hǎi xiān dòu fu bāo

家庭快手版 · Home version: 广式海鲜豆腐煲，鲜味来自虾、蛤蜊与豆腐的交融。

My aunt in Guangzhou made this claypot for every weekend gathering. Shellfish sweetness, silken tofu, and a hint of white pepper — simple, but every bite carried the sea.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

More tofu recipes →Seafood

Ingredients

mixed shellfish (clams, mussels)混合贝类🛒 local300 g
raw shrimp, peeled鲜虾🛒 local200 g
firm tofu, cubed老豆腐块🛒 local300 g
garlic, sliced蒜片🛒 local4 cloves
ginger, julienned姜丝🛒 local15 g
fish sauce鱼露🏮 asian1 tbsp

🌶️ Adjust to your taste

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

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Sauté garlic and ginger in claypot until fragrant, 1 minute.
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 蒜片微金黄，香气升起。Garlic turns pale gold, aroma rises.
You know it's right when: 香气浓但不焦。Aroma is pungent, not burnt.
2Add tofu, pour in 400ml water, bring to gentle boil.
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 汤汁在豆腐周围开始冒泡。Broth begins to bubble around tofu.
You know it's right when: 边缘小泡。Small bubbles at edge.
3Add shellfish, cover and cook 3 minutes until shells open.
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 贝壳开始张开，蒸汽逸出。Shells begin to open, steam escapes.
You know it's right when: 大部分壳张开——丢弃未开的。Most shells opened — discard unopened.
4Add shrimp, cook 2 minutes until pink.
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 虾变红卷曲。Shrimp turns pink and curls.
You know it's right when: 虾肉不透明粉红。Shrimp is opaque pink.
5Season with fish sauce and white pepper. Serve immediately.
🔍 Look for
Visual: 汤汁清亮，海鲜鲜亮。Broth is clear, seafood is bright.
You know it's right when: 虾轻压回弹。Shrimp springs back when pressed.

Tips

· Add shellfish last — they open quickly.
· Don't overcook shrimp; they turn rubbery.

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

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

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