Mushroom and Tofu Clay Pot

Name: Mushroom and Tofu Clay Pot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 oz dried shiitake mushroom; 7 oz cremini mushroom, cleaned and halved; 3 oz carrot; 1 oz ginger, thinly sliced; 3 cloves garlic, thinly sliced; 0.5 oz green onion; 16 oz tofu, extra firm; 2 tbsp corn oil; 1 tbsp cooking wine; 1 tsp salt; 1 tsp sugar; 1 tbsp oyster sauce, use vegetarian oyster sauce to make this fully vegetarian; 1 tsp dark soy sauce; 1 tbsp light soy sauce; 2 tsp cornstarch; 1 tbsp water for slurry; 1 tsp sesame oil; 4 ounces leeks; 1 fresh chili pepper, sliced

Inspired by Made with Lau’s recipe. This is a slightly different version based on ingredients I have.

Allen_Lee

Prep20 min

Cook30 min

Total50 min

Servings4

Difficultyeasy

ChinesePescatarianDinner / Supper

Ingredients

1 ozdried shiitake mushroom
7 ozcremini mushroom, cleaned and halved
3 ozcarrot
1 ozginger, thinly sliced
3 clovesgarlic, thinly sliced
0.5 ozgreen onion
16 oztofu, extra firm
2 tbspcorn oil
1 tbspcooking wine
1 tspsalt
1 tspsugar
1 tbspoyster sauce, use vegetarian oyster sauce to make this fully vegetarian
1 tspdark soy sauce
1 tbsplight soy sauce
2 tspcornstarch
1 tbspwater for slurry
1 tspsesame oil
4 ouncesleeks
1fresh chili pepper, sliced

Instructions

1
Preheat oven to 400 degree. Wrap the tofu in a clean towel and place a heavy object over it to press and drain. About 15 minutes.
2
Cut the tofu into thin blocks or slices. Toss with cornstarch until well coated. Pop in the oven and bake for 40 mins. Make sure you toss them half way. This is a tried to true method of getting crispy tofu without the frying.
3
Place dried mushroom in a bowl and pour hot water over it until they are submerged. This process will take about 10 minutes but it ultimately depends on the dried mushrooms you are using.
4
While you wait for the tofu to cook and mushroom to reconstitute, this is the perfect time to cut up your garlic, ginger, and cremini mushrooms.
5
Peel and cut the carrot. Slice in half lengthwise, then lay each half down and cut into 1/4-inch slices at a slight angle. Cut leeks the same way.
6
Remove stems from reconstituted mushrooms and slice the cap in half.
7
In a large pan, heat oil on high heat until hot. Add about 2 tablespoons of oil and stir fry the ginger, chili pepper, garlic for 40 to 50 seconds until aromatic. Lower the heat.
8
Add the shiitake mushrooms and stir fry for 20-30 seconds. Add the carrots and stir fry for 20 to 30 seconds. Add the remaining vegetables and stir fry for 30 to 40 seconds on high heat.
9
Add the cooking wine (1 tablespoon) and stir fry for 30 to 40 seconds. Turn off the heat.
10
Add the mushroom soaking liquid about 1 cup. Cover and bring to boil, about 2 minutes.
11
Add the salt (1 teaspoon), sugar (1 teaspoon), oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), and dark soy sauce (0.50 teaspoon) and use a spoon to stir it in.
12
Add the tofu slices on top and gently press them into the mushroom and sauce mixture. Cover and simmer for 2 to 3 minutes.
13
In a small bowl, make a slurry with the cornstarch (2 teaspoon) and water (1 tablespoon)
14
Remove the lid and lower the heat. Use a spoon to make space in the middle of the pot and pour in the slurry while mixing with spoon. Continue mixing and cooking for another 3 minutes, then turn the heat off.
15
Mix in the sesame oil (1 teaspoon) and scatter the green onions on top.