Claypot Tofu with Prawn

Claypot Tofu with Prawn is a Chinese vegetable dish that is made with egg tofu, mushrooms, vegetables, and prawns stir fried then simmered in a sizzling hot claypot just before serving.

I got introduced to claypots when I used to work in Hong Kong while claypots or what we call palayok are abundant as well in the Philippines, I never grew up cooking on one of them and we use it mainly as a cooking vessel unlike with some of the Chinese recipes where it is only used like a sizzling plate, a serving platter to keep your dish warm and imparts a nice presence on serving. In Hong Kong, most of the restaurants do it this way specially with stews or rice, especially in winter when food quickly gets cold. How they use them is basically they cook the ingredients on a wok or another cooking vessel, either by stir frying it or precooking it before placing in a really hot claypot before covering it eventually finishing the cooking process.

Our recipe today calls for that method, where egg tofu, mushrooms, vegetables, and prawns are stir fried first on a wok then placed on a sizzling hot claypot to simmer it off just before serving. Bet we have one issue, my claypot cracked but it did not stop me from making one since it can still be easily created with a thick small metal vessel that was preheated giving the same effect, as long as you can cover it then you are sorted. I did this by using a small thick wok I got from the Philippines, heated it on a stove top while I am stir frying my vegetables. While it may not look as legit or attractive as a claypot, they yield the same results.

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Claypot Tofu with Prawn

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese


Claypot Tofu with Prawn is a Chinese vegetable dish that is made with egg tofu, mushrooms, vegetables, and prawns stir fried then simmered in a sizzling hot claypot just before serving.



Egg Tofu

  • 2 tubes (150 grams) egg tofu, sliced to 1 1/2 cm thickness
  • 2 tbsp cornstarch
  • oil, for pan frying

Stir Fry

  • 400 g can straw mushrooms
  • 300 g large prawns, shelled and deveined
  • 1 small carrots
  • 150 g snow peas, trimmed
  • 250 g baby corn, sliced
  • half thumb size ginger, cut into thin matchsticks
  • 1 shallot, thinly sliced
  • 4 cloves garlic, minced
  • oil



  1. Heat a clay pot or a similar vessel that can hold heat on a stove top over high heat, leave it to heat up as you continue with the next steps.
  2. Coat egg tofu slices with cornstarch. Set it aside
  3. Heat oil in a wok and once it starts smoking pan fry egg tofu until golden brown on each side.
  4. Remove from wok then set it aside.
  5. Using the same wok, in medium heat, add oil if needed then sauté garlic, shallots and ginger.
  6. Bring heat to high, add the baby corn and straw mushrooms then stir fry for 2 minutes
  7. Add carrots then continue to stir fry for 1 minute
  8. Still in high heat, add snow peas and prawn then continue to stir fry for a minute.
  9. Combine all sauce ingredients in a bowl then pour it into the wok, once it boils turn the heat off then add the egg tofu.
  10. Pour everything into the hot clay pot carefully, this will vigorously sizzle, quickly fold it to mix the sauce evenly. Cover it immediately then turn the heat off.
  11. Serve hot clay pot immediately.


2 Responses

  1. Looks delightful! Love your rice bowls..really pretty.

  2. suituapui says:

    Can’t go wrong with prawns. Bet this is good!

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