Braised Claypot Tofu and Mushrooms

This perfect 20-minute comforting claypot dish has shitake mushrooms and tofu puffs braised in a savoury, umami sauce.

Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre (food centres). The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the braising sauce. Braising helps develop deeper-than-usual flavours, making it the perfect method to cook literally anything in them!

In this recipe, I’ll be using shitake mushrooms and tofu puffs but you can actually use ANY type of mushrooms or protein. If using extra firm tofu, I would recommend pan-frying them first for a tastier bite. I love pairing any claypot dish with rice for the perfect, balanced and comforting meal.

Ingredients You Need

• mushrooms– you can use any type of mushrooms. Here, I used shitake mushrooms.
• protein – tofu puffs, extra firm tofu, silken tofu all work well! Tempeh or soy-free tofu would also work really well.
• aromatics – ginger, garlic, red chillies, spring onions
• vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!)
• seasoning – light soy sauce, vegan oyster sauce, shaoxing wine, sesame oil, white pepper, olive oil

Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. Check if vegan oyster sauce is gluten free – if not use 1 tbsp gluten free mushroom seasoning instead.

Allium free substitutions: Omit garlic and spring onions – substitute with cilantro.

How to Care For Your Claypot

• Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
• Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
• Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.

How to Season Your New Claypot

1. Inspection and Cleaning
   • Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
2. Soak the Claypot
   • Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
   • Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
3. Preparing the Starchy Liquid
   • After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
4. Boil the Starchy Liquid in the Claypot
   • Fill the claypot about three-quarters full with the starchy liquid.
   • Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
   • Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
5. Cooling Down
   • After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
6. Oiling the Claypot
   • Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
   • Allow the oil to soak into the pot for a few hours or overnight.
7. Final Rinse
   • Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.