A lower-calorie way to make Claypot tofu
Claypot tofu: toasted tofu, mushrooms and vegetables in light gravy
Firm tofu, mushrooms, cabbage and broccoli simmer briefly in a ginger-garlic claypot gravy, at about 320 kcal per serving.
For Claypot tofu, control surface moisture, batch size and measured oil; verify a visible texture or temperature cue before moving on. Claypot tofu should retain its familiar Singaporean texture, have a safely cooked centre and leave no watery or greasy pool on the plate.
What changes—and what stays
From deep-fried egg tofu with oily starch gravy is often 480–650 kcal to 320 calories
Pan-toast firm tofu with measured oil and thicken the broth lightly instead of deep-frying egg tofu. Dried shiitake liquor, ginger, garlic, oyster sauce and white pepper create wok-like depth.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Pan-toast firm tofu with measured oil and thicken the broth lightly instead of deep-frying egg tofu | Dried shiitake liquor, ginger, garlic, oyster sauce and white pepper create wok-like depth. |
How the flavor stays
Dried shiitake liquor, ginger, garlic, oyster sauce and white pepper create wok-like depth.
A cost rule that survives inflation
Cabbage, mushrooms and tofu produce eight generous portions without expensive meat.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kgfirm tofu
- 700 gnapa cabbage
- 600 gbroccoli
- 450 gshiitake mushrooms
- 350 gcarrot
- 20 gcanola oil
- 900 mlunsalted mushroom broth
- 55 gginger, garlic, oyster sauce and cornflour
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Press tofu and cut equal blocks; soak shiitake, cut vegetables and dry all surfaces.
Look for: Tofu and vegetables are dry and blocks have clean edges.
Step 2 · follow the visible cue
Build the flavour base
Toast tofu in two batches with measured oil until two faces are golden; remove.
Look for: Tofu lifts without tearing and has a dry golden crust.
Step 3 · follow the visible cue
Cook with precise heat
Bloom ginger and garlic, reduce mushroom broth with seasoning, then add firm vegetables in order.
Look for: Carrot is nearly tender, cabbage still structured and broth tastes concentrated.
Step 4 · follow the visible cue
Finish and verify texture
Return tofu, add broccoli and a thin cornflour slurry; simmer once and serve in the claypot.
Look for: Gravy lightly coats each piece, broccoli is green and nothing is greasy.
Calories at the same serving size
150 kcal · 32% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Claypot tofu within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Claypot tofu within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Claypot tofu be prepared ahead?
Yes. Cool wet and crisp components separately, then combine during gentle reheating or just before serving. Cool Claypot tofu within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Claypot tofu include?
One listed serving using only the measured ingredients; extra rice, noodles, bread, sauces and garnishes are excluded. Pan-toast firm tofu with measured oil and thicken the broth lightly instead of deep-frying egg tofu.
- firm tofu1.4 kg
- napa cabbage700 g
- broccoli600 g
- shiitake mushrooms450 g
CaloNote · mobile analysis example
Check the Claypot tofu serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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