Clay Pot Tofu

砂锅豆腐

Clay Pot Tofu — Home-styleShanghai home cooking.

Ingredients

• soft tofu
• dried shiitake mushrooms
• light soy sauce
• scallion

Instructions

1. Rinse soaked shiitakes; squeeze out excess water and slice thinly. Reserve soaking liquid. (Mushrooms are plump and dark brown, with no grit visible.)
2. Heat 1 tsp neutral oil in a seasoned clay pot over medium-low heat. Add sliced shiitakes and stir 1 minute until fragrant. (Mushrooms release steam and darken slightly at edges.)
3. Pour in reserved mushroom soaking liquid and 200 ml cold water. Bring to a gentle simmer. (Tiny bubbles rise steadily around the edges, not rolling boil.)
4. Carefully slide tofu cubes into broth. Gently shake pot to submerge. Drizzle light soy sauce over top. (Tofu cubes hold shape without breaking; broth remains clear.)
5. Simmer uncovered 8 minutes. Scatter scallions over top just before serving. (Tofu is heated through but still tender; broth lightly coats cubes.)