The family pot that disappears at my table is this one – shrimp and tofu clay pot, and this home cook’s version layers golden tofu under seared shrimp with a tomato-ketchup glaze. A home cook wrote it in twenty-five steps with the honesty in the title: the shrimp sink, the tofu floats – that is normal. I made it as written, and it is the saucy, layered bowl whose broth is made for rice.

Xian xia dou fu bao (鲜虾豆腐煲) is shrimp and tofu clay pot – pan-golden tofu and seared shrimp layered over enoki in a clay pot with a garlic-tomato glaze, simmered until the broth is just right.

What Is Shrimp and Tofu Clay Pot?

This is the layered clay-pot bowl: shrimp are shelled and marinated with ginger and wine; tofu is pan-fried golden; a sand pot is lined with enoki mushrooms (and bean-stick if you have it), then the tofu and shrimp layer on top. A sauce of garlic, salt, sugar, soy, oyster sauce, and two rounds of ketchup – or fresh tomato puree – goes in with water to half the ingredients, and the pot simmers until the broth reduces. The shrimp sink into the layers and the tofu floats up – the recipe says that is normal, and the broth at the end is for rice.

For the silky shrimp-and-tofu sibling of the same pair, my silky shrimp and tofu is the lighter, stir-fried version.

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Silky Shrimp and Tofu (Xia Ren Dou Fu)

A classic Chinese homestyle dish combining tender shrimp and silky tofu in a savory oyster sauce gravy. High in protein, low in fat, and ready in 20 minutes.

Check out this recipe

Why This Recipe Works

• The pan-golden tofu. It floats up and holds its shape in the broth.
• The layered pot. Enoki below, tofu and shrimp above.
• The tomato-ketchup glaze. Bright, saucy depth.
• Water to half, not over. The broth concentrates, never floods.
• The broth is for rice. The recipe’s final boast.

Equipment Needed

• A skillet for the tofu and shrimp
• A clay pot or sand pot
• A lid

Ingredients

• Fresh shrimp, shelled and marinated with ginger and wine
• 1 block medium-firm tofu (about 300 g / 10.5 oz)
• A handful of enoki mushrooms (and bean-stick if you have it)
• A little ginger, garlic, and scallion
• 2 tbsp light soy sauce and 1 tbsp oyster sauce
• 2 rounds of ketchup (or fresh tomato puree)
• Salt and sugar, to taste
• Water, oil, and ham sausage (optional), as needed

Ingredient Notes

Shrimp: Fresh, shelled, and marinated – they sink into the layers and take the glaze. My silky shrimp and tofu is the stir-fried route. Tofu: Medium-firm, pan-golden so it floats and holds. The ketchup: The recipe’s bright sauce – or fresh tomato puree. My pan-fried tofu in tomato sauce shows the tomato way.

Prep & Mise en Place

Shell and marinate the shrimp; pan-fry the tofu golden; line the pot with enoki; mix the glaze.

Cooking Process

Step 1 – Shell the fresh shrimp by hand – it is the hardest part

Shell the fresh shrimp by hand – it is the hardest part, the recipe admits.

Step 2 – Marinate the shrimp with ginger and cooking wine

Marinate the shrimp with ginger and cooking wine.

Step 3 – Prep the ginger shreds, minced garlic, and scallion

Prep the ginger shreds, minced garlic, and scallion.

Step 4 – Rinse the enoki mushrooms

Rinse the enoki mushrooms.

Step 5 – Choose a medium-firm tofu – between the hard and the si

Choose a medium-firm tofu – between the hard and the silken; rinse it at home.

Step 6 – Cut the tofu and pan-fry it

Cut the tofu and pan-fry it.

Step 7 – Fry until golden on both sides

Fry until golden on both sides.

Step 8 – Line the clay pot with the enoki (add bean-stick if you

Line the clay pot with the enoki (add bean-stick if you have it).

Step 9 – Lay the golden tofu over the enoki

Lay the golden tofu over the enoki.

Step 10 – Heat oil and bloom the ginger shreds

Heat oil and bloom the ginger shreds.

Step 11 – Add the shrimp

Add the shrimp.

Step 12 – Sear until golden

Sear until golden.

Step 13 – Lay the seared shrimp over the tofu

Lay the seared shrimp over the tofu.

Step 14 – Add the garlic, salt, sugar, light soy, oyster sauce, a

Add the garlic, salt, sugar, light soy, oyster sauce, and two rounds of ketchup.

Step 15 – Add water – to half the ingredients, never over them

Add water – to half the ingredients, never over them.

Step 16 – Cover, bring to a boil, and cook 1-2 minutes more

Cover, bring to a boil, and cook 1-2 minutes more.

Step 17 – Open the lid – the shrimp have sunk and the tofu floats

Open the lid – the shrimp have sunk and the tofu floats. That is normal; the shrimp are just taking the flavor.

Step 18 – If the kids like ham, add a couple of ham sausages

If the kids like ham, add a couple of ham sausages.

Step 19 – Simmer until the liquid reduces a little – the ingredie

Simmer until the liquid reduces a little – the ingredients still hold their broth.

Step 20 – Scatter scallion and serve

Scatter scallion and serve.

Step 21 – So fragrant it is intoxicating

So fragrant it is intoxicating.

Step 22 – A dish for the table

A dish for the table.

Step 23 – The broth is made for rice

The broth is made for rice.

Step 24 – Heavenly

Heavenly.

Step 25 – (A final taste shot

(A final taste shot.)

Common Mistakes When Making This Dish

1. Broken tofu in the pot. Cause: no golden crust. Fix: pan-fry it first. 2. A flooded, bland pot. Cause: too much water. Fix: half the ingredients, never over. 3. Chewy, bland shrimp. Cause: no marinade. Fix: ginger and wine first. 4. A pale glaze. Cause: no ketchup or tomato. Fix: the recipe’s two rounds. 5. A burnt bottom. Cause: heat too high. Fix: simmer gently after the boil.

Variations

Ham: The recipe’s optional kid-pleaser. More layers: Bean-stick or mushrooms with the enoki. My tofu mushroom soup with egg is the light mushroom version.

Frequently Asked Questions

Why do the shrimp sink? They are denser than the fried tofu – the recipe says it is normal, and the shrimp take the flavor. Can I use frozen shrimp? Yes, thawed. Ketchup or tomato? Either – the recipe gives both. How long does it take? About 35 minutes. Is the broth for rice? Yes – save it, and my sweet and sour tofu is the brighter saucy plate beside this pot.

How to Serve

Serve bubbling with rice and the broth for spooning – with silky shrimp and tofu, pan-fried tofu in tomato sauce, and home-style tofu for a seafood-tofu table, or with braised tofu with bok choy and savory tofu and egg stir-fry for variety.

Storage & Reheat

Refrigerate 2 days; reheat gently in the pot. Never leave out more than 2 hours (1 hour in warm weather).

Allergen Notice

This recipe contains shellfish (shrimp), soy (soy sauce, tofu), and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and pork (unless ham is added).

Nutrition Disclaimer

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

About the Author & Recipe Development

I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s shrimp and tofu clay pot is the family bowl at my table, and the recipe’s half-water rule is exactly why the broth concentrates instead of flooding. I tested it as written. I have not tested the ham version, so that is your experiment, not my claim.

Authoritative References

USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.