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Braised Claypot Tofu and Mushroom

This perfect 20-minute comforting claypot dish has shitake mushrooms and tofu puffs braised in a savoury, umami sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: braised tofu, claypot, mushroom recipes
Servings: 2

Ingredients

  • 8 shiitake mushrooms
  • 8-10 tofu puffs
  • 1 tbsp vegan hoisin sauce
  • 1 tbsp vegan oyster sauce
  • 2 tsp light soy sauce
  • 1 tbsp shaoxing wine
  • 2 tbsp toasted sesame oil
  • 1 tsp ginger paste
  • 2 tsp garlic paste 2-3 cloves garlic
  • 1 large red chili
  • 2 stalks spring onions
  • 2 tsp corn starch + 1/4 cup water
  • 1/2 cup water

Garnish

  • toasted sesame seeds
  • chili oil

Instructions

  • Chop tofu puffs and mushrooms into size-able pieces. Chop red chili finely. Cut spring onions into white and green parts - about 2 inch in length.
  • In a small bowl, mix together the hoisin sauce, vegan oyster sauce, light soy sauce, shao xing wine, sweetener, and white pepper. Set aside.
  • Heat up some sesame oil in a claypot. Saute red chilies, spring onions for 1-2 minutes. Add ginger and garlic paste - continue saute-ing for a minute.
  • Add chopped mushrooms, tofu puffs, sauce, water and give it a good mix. Close the lid and braise them for about 5 minutes.
  • Add the corn starch slurry and green part of spring onions. Combine and simmer for another 2 minutes.
  • Serve the claypot tofu and mushrooms with steamed rice.