Sapo Tahu Seafood (Claypot Egg Tofu and Seafood)

Sapo Tahu Seafood (Claypot Egg Tofu and Seafood)

Course: Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Marvellina
Egg tofu along with seafood like shrimp, crab, fish cakes, etc are cooked in a claypot and then thickened with cornstarch. A super popular homecooked food across Asia. Can be made without claypot too.
Print Recipe


  • 2 tubes of Japanese egg tofu (245 gr each)
  • 3 Tbsp cooking oil
  • 1 1/2 cups chicken broth
  • 1 large egg beaten


  • 1 large carrot peeled and sliced
  • 6-7 medium broccoli florets
  • 1 cup snow peas


  • 1 small onion peeled and quartered
  • 2 cloves garlic finely chopped
  • 1 tsp grated ginger


  • 200 gr large shrimp peeled and deveined
  • 5 fish balls sliced


Thickening agent:

Recommended tool:


Prepare egg tofu:

  • Sliced the egg tofu into 1-inch slices. Pat them dry with an absorbent paper towel to prevent splattering when you cook them. Pan fry them in about 1/4-inch of oil on a pan until golden brown on both sides. You can deep fry them in oil too if you prefer


  • Preheat the claypot or wok/skillet. Add cooking oil. Add the aromatics and stir fry for about 1 minute. Add the shrimp and sliced fish balls and stir fry until the shrimp turn pink and cooked through. Remove the shrimp and fish balls from the claypot or wok. Leave the onion and garlic in there
  • In the same claypot/wok, add the vegetables and seasonings and stir fry for about 1 minute. Pour the chicken broth in and bring to a boil then gently lower the heat to simmer and cook until the vegetables are tender, but not mushy
  • When the vegetables are tender, Stir the shrimp and fish balls back in. Slowly drizzle in the beaten egg and stir at the same time. Give the cornstarch solution a stir and then pour into the claypot/wok and stir until the sauce is thickened. Have a taste and add more seasonings to your taste. It should be savory with just a hint of sweetness. Placed the egg tofu in and very gently stir to mix the sauce with egg tofu. Remove from heat, and serve immediately.