Autumn Squash and Tofu Clay-Pot Style
(Shāguō Qiūnán Guā Hé Dòufu 砂锅秋南瓜和豆腐
This dish uses a gentle braise to bring out the natural sweetness of autumn squash while keeping the flavors clean and balanced. Firm tofu absorbs the light sauce as it cooks, creating a meal that feels warming and substantial without heaviness. Although traditionally prepared in a clay pot, a heavy saucepan or covered skillet works just as well.
Ingredients:
- 1 small butternut or kabocha squash (about 1½ pounds), peeled, seeded, and cut into bite-size chunks
- 14 ounces firm tofu, drained and cut into large cubes
- 1 tablespoon neutral oil
- 3 scallions, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 cup water or low-sodium vegetable broth
- ½ teaspoon toasted sesame oil
Optional garnish
- Additional sliced scallions
Preparation:
Heat the oil in a clay pot or heavy pot with a lid over medium heat. Add the scallions and cook briefly until fragrant.
Add the squash and tofu, gently stirring to coat them in the oil. Pour in the soy sauce, rice wine, and water or broth. Bring to a gentle simmer.
Cover, reduce the heat to low, and cook for about 20–25 minutes, stirring carefully once or twice, until the squash is tender and the tofu has absorbed the sauce.
Finish with the toasted sesame oil and garnish with additional scallions if desired.
Serving notes:
This dish can be served on its own or alongside steamed rice. Leftovers reheat well over low heat and tend to deepen in flavor after resting.
Seasonal perspective:
Autumn squash is traditionally associated with grounding and nourishing qualities as the weather cools. Slow, covered cooking enhances its natural sweetness while preserving moisture, making this a comforting dish well suited to fall and early winter.
