A classic Cantonese vegetarian clay pot featuring dried shiitake mushrooms, tofu, and a medley of fresh mushrooms. Warm, hearty, and comforting. Can be prepared in a traditional clay pot or regular cookware.
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Adapted from a video by Made With Lau
🍲 How a Chinese chef makes Vegetarian Clay Pot! (冬菇豆腐煲)
watercombined mushroom soaking liquid plus fresh water1 cup
cornstarch2 tsp
sesame oil1 tsp
Steps
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1
Rinse dried shiitake mushrooms under water to remove dust, then soak in warm water (50–60°C) for about 15 minutes, keeping them submerged with a plate. Reserve the soaking liquid for later use.
2
Prepare seafood mushrooms: trim off the root ends, halve longer pieces, rinse, and soak briefly.
3
Prepare beech mushrooms: trim roots, rinse, and soak briefly.
4
Slice king oyster mushroom diagonally into long pieces.
5
Halve carrot lengthwise, then cut diagonally into 1/4-inch thick slices.
6
Slice ginger thin, peel and slice garlic thin, and dice green onion.
7
Cut medium-firm tofu into 16 pieces and pat dry with paper towels to reduce splatter.
8
Slice the rehydrated shiitake mushrooms diagonally into two pieces each.
9
Heat wok until smoking, reduce heat to medium, add oil, and lay tofu pieces flat. Pan-fry for 2–3 minutes until golden on one side, flip, and fry the other side another 2–3 minutes until golden. Turn off heat.
10
Remove tofu with chopsticks or spatula onto a plate. Keep the oil in the wok, turn heat to high, add ginger and garlic, and stir-fry for 40–50 seconds until fragrant.
11
Lower heat to medium, add rehydrated shiitake mushrooms and stir-fry for 20–30 seconds, add carrot and stir-fry another 20–30 seconds, then add seafood, beech, and king oyster mushrooms.
12
Turn heat to high and stir all ingredients together, then after 30–40 seconds add the rice wine and stir another 30–40 seconds. Turn off heat.
13
Transfer all the stir-fried ingredients to the clay pot.
14
Place clay pot over medium heat, add the mushroom soaking liquid combined with fresh water to make 1 cup total, and cover with the lid until boiling.
15
Once boiling, uncover and add salt, sugar, oyster sauce (or vegetarian oyster sauce if needed), light soy sauce, and dark soy sauce. Stir well.
16
Add the pan-fried tofu, press gently into the liquid, cover, and simmer on low heat for 2–3 minutes.
17
Mix cornstarch with water to make a slurry. Lower heat, make a space in the center of the pot, and slowly add the slurry while stirring until the sauce thickens.
18
Cook another 2–3 minutes on low heat, then finish by adding sesame oil and sprinkling with diced green onion as garnish.
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