ramyaramesh3007This easy claypot rice is packed with tofu, mushrooms and an ultra flavourful umami sauce all prepared in one pot and in under 30 minutes!
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 extra firm tofu but you can actually use ANY type of mushrooms or protein. For the extra firm tofu, you don’t even need to bake or pan fry them as the texture once cooked in the claypot is firm and delicious! In this recipe, I’ve used long grain basmati rice but you can also use jasmine rice for the perfect texture.
Ingredients You Need
- mushrooms – you can use any type of mushrooms. Here, I used shitake mushrooms.
- protein – tofu puffs, extra firm tofu work well! Tempeh or soy-free tofu would also work really well.
- vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!) You can also top it with leafy greens like bok choy
- aromatics – scallions, garlic (if using)
- seasoning – light soy sauce, dark soy sauce, vegan oyster sauce, vegan fish sauce, asafoetida (hing) or minced garlic, sesame oil, white pepper
Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos instead of dark soy sauce. Substitute vegan oyster sauce with 1 tbsp mushroom powder. You can also substitute vegan fish sauce for soy sauce.
Allium free substitutions: Use asafoetida (hing) instead of garlic. Omit scallions.
Easy Claypot Rice
Ingredients
- 1 cup long grain basmati or jasmine rice
- 1 cup water
- 1/2 cup tofu cubed or squared
- 1 cup shitake mushrooms sliced
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1/2 tbsp vegan fish sauce optional
- 1 tbsp toasted sesame oil
- 1/4 tsp agave syrup
- pinch asafoetida (hing)
- 1/8 tsp white pepper
- 2 scallions white part
Garnish
- 2 scallions green part
- chili oil
Instructions
- Rinse rice 3-4 times until the water runs clear. Add rice and water to a claypot and let it soak for 15 minutes.
- In the meantime, chop tofu, mushrooms and scallions.
- In a small bowl, whisk together light soy sauce, dark soy sauce, vegan oyster sauce, vegan fish sauce, sesame oil, agave, hing and white pepper.
- Place mushrooms, tofu and scallions on the rice in the claypot. Cover with a lid and cook over medium heat for 10 minutes or until the rice is almost done.
- Drizzle the sauce over the cooked rice in the claypot. Gently mix it into the rice.
- Cover the claypot and cook over low heat for 5 minutes to allow the flavors to meld.
- Garnish with green part of scallions, chili oil and serve!