There’s nothing like home-cooked braised fish in a crockpot! This authentic Chinese dish is hugely popular and tofu is a great source of protein. Even without meat, tofu acts as a flavor sponge, soaking up the tasty flavors that surround it for a balanced and delicious meal. Preparation is relatively easy and quick, which is usually done in 30 minutes!
Nationally recognized in both Eater Magazine and Miami Spice, our hotpots are a local favorite. You can customize your soup with everything from the type of broth to the proteins you prefer. Also described as a hidden gem, you’ll enjoy our other best selling dishes including our Spicy Dry Pot, Peking Duck, and Grilled Lamb Skewers. At Da Tang Zhen Wei, our Braised Fish with Tofu Claypot includes marinated fish fillets, deep-fried tofu, shiitake mushrooms, carrot, and eggplant. We’ve included our own Asian fusion flair to this mouthwatering dish and many others. If you’re looking to make this tasty braised fish at home, we recommend including these same ingredients for a flavorful meal.
The Ultimate Braised Fish Crock Pot Recipe
This delicious and healthy meal can be easily prepared at home. You can serve this with seasonal Asian vegetables or steamed jasmine rice. Whatever your preference, your family and guests will certainly return for seconds!
- Ingredients:
a. 1 chopped Thai chili
b. 2 chopped cloves of garlic
c. 1 ½ inch minced piece of fresh ginger
d. 1 tablespoon black bean sauce
e. 2 tablespoons dark soy sauce
f. 2 tablespoons white soy sauce
g. 1 tablespoon vegetable oil
h. 1 tablespoon white sugar
i. 1 pinch white pepper
j. 1 tablespoon cornstarch
k. 1 tablespoon cold water
l. ¾ white fish fillets
m. 16 ounce drained and cubed packaged of tofu
n. 1 cup finely chopped green onion
- Preparation:
a. Phase 1 – First, you’ll want to place a steamer into a pot and bring 1 ½ inch of water to a boil.
b. Phase 2 – Next, you’ll combine together the garlic, ginger, chili, and black bean sauce in a large bowl. You’ll add the sugar, vegetable oil, soy sauces, and white pepper. On the side, use a small cup to combine cornstarch and water and stir into the sauce. Now thinly cut the fish fillets into strips and add to the bowl to coat generously.
c. Phase 3 – As the water in the pan with the steamer begins to boil, gently place the tofu cubes in 1 layer into the basket and cover to steam for 3 minutes.
d. Phase 4 – Once the tofu cubes are done steaming, remove and garnish with chopped green onions to serve with steamed rice or Asian vegetables.
The Benefits of Tofu in Braised Fish Crock Pot Recipes
This braised fish crock pot recipe will quickly become a family favorite perfect for gatherings and get-togethers. If you’re new to using tofu in dishes, this is a wonderful way to introduce this healthy Chinese staple to your home menu. Tofu is a plant-based protein with numerous health benefits. The burst of flavors coupled with the texture of braised fish complement each other well.
Tofu, also referred to as bean curd, is an extremely versatile and low cholesterol food that has been consumed in China for over 2,000 years! It’s especially popular among vegans and individuals who have issues digesting dairy products. It is made by coagulating soy milk and forming blocks with various firmness. Since the spongy texture of tofu absorbs flavors well, adding seasonings of all kinds makes it a favorite meat substitute. Its low-calorie, high protein content makes it ideal for those who are dieting or looking to increase their protein intake.
There are five varieties of tofu including soft, silken, medium, firm, extra firm, and super firm. The difference is the amount of water pressed out of the tofu. The more water that is extracted, the more firm it becomes, increasing the fat and protein amount. Silken tofu has a creamy texture and is best used for smoothies, puddings, dips, salad dressings, sauces, and puddings. It is also effective as an egg substitute in baked goods. There is a wide variety of tofu textures and you’ll have to discern your personal preference. For braised fish crock pot recipes, extra firm tofu is best for cooking. Here’s a brief on each type of regular tofu:
- Soft – This tofu variety can be used in the same way as silken tofu. It is the Chinese style equivalent to silken tofu with less smoothness.
- Medium – A denser variety, medium tofu can be interchangeable with firm tofu depending on the brand you chose and how you use it. It works best when slowly simmered in soups like miso.
- Firm – This tofu variety absorbs flavors extraordinarily well, especially used in stir-fried and pan-fried dishes. You can also crumble firm tofu as a ricotta cheese substitute. Add firm tofu in braises and simmered soups in place of meat. This is a great option for braised fish crock pot recipes.
- Extra-firm – This is the perfect tofu variety for slicing and cubing in stir-fried, pan-fried dishes, or deep-fried meals. Use in place of meat for any dish and enjoy the flavor bursts. It can also be crumbled, grilled, and baked. The brand of tofu you choose can determine how well the flavor is absorbed.
- Super-firm – This tofu is very dense and high in protein. If you’re looking for tofu that won’t fall apart, super firm is the best choice. It is typically sold vacuum packed, rather in a tub like the other tofu varieties. It closely resembles cheese blocks and is great to add to kabobs or add to deep-fried dishes.
Interesting Origins of Tofu
The making of tofu is dated all the way back to the Han Dynasty over 2,000 years ago. Its production technique was introduced to Japan during the Nara era and arrived in Vietnam during the 10th and 11th centuries. As it spread throughout Southeast Asia, it complimented the vegetarian diet of Buddhism.
America was first introduced to tofu by Benjamin Franklin, who first mentioned it in a letter sent to an American botanist and horticulturist. He labeled tofu as “cheese” from China and first encountered it on a trip to London. In another letter sent to a British merchant, Franklin referred to the creation of this “cheese” as tofu for the first time and is believed to be the first time the word was used in the English language.
Fast forward to 1878, the first tofu company was opened in America, followed by the first soy factory in France in 1908. It was the world’s first soy dairy factory and first to manufacture soy as bean curd. Tofu is one of the oldest and most nutritious foods in the world. Soybeans are the only vegetables that are completely protein. Currently, America grows half of all soybeans produced around the world!
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