🍲 How a Chinese chef makes Vegetarian Clay Pot! (冬菇豆腐煲)

By Made With Lau · 45 min

Ingredients

Instructions

1. Wash the dried shiitake in a large bowl of water twice, rubbing off grit. Soak them in warm water (10–16°C / 50–60°F) for 15 minutes, weighted with a small plate to keep them submerged. Remove them, reserving the soaking liquid. Cut off the stems and slice each mushroom into 3 pieces diagonally.
2. Trim the roots of the seafood and beech mushrooms. Soak each in water for 2–3 minutes, then rinse and drain. Halve the seafood mushrooms.
3. Trim the king oyster mushroom, halve it lengthwise, trim the base, and slice each half into 1/4-inch (about 6 mm) pieces at a slight angle.
4. Peel the carrot, halve it lengthwise and slice each half into 1/4-inch (about 6 mm) pieces at a slight angle.
5. Peel and thinly slice the ginger. Peel the garlic, trim the hard ends and thinly slice. Cut the green onions in half lengthwise, then chop into small pieces.
6. Slice the tofu into 16–18 thin pieces and pat dry with paper towel.
7. Heat a wok or stainless steel pan on high until the sides smoke, about 1–2 minutes. Add the oil, spreading it up the sides, then reduce to medium. Arrange the tofu slices without crowding and pan-fry 2–3 minutes per side until golden brown, pouring pooled oil over the sides with a spatula. Transfer the tofu to a plate.
8. Turn the heat to high. In the remaining oil, stir-fry the ginger and garlic 40–50 seconds until fragrant, then lower the heat. Add the dried shiitake and stir-fry 20–30 seconds, then the carrot 20–30 seconds, then the remaining mushrooms 30–40 seconds over high heat. Add the cooking wine and stir-fry 30–40 seconds, then turn off the heat.
9. Transfer the stir-fried mixture to a clay pot. Set on medium-low heat and add the reserved mushroom soaking liquid and the water. Cover and bring to a boil, about 2 minutes.
10. Stir in the salt, sugar, oyster sauce, light soy sauce and dark soy sauce. Lay the tofu on top, press gently into the sauce, cover and simmer 2–3 minutes.
11. Mix the cornstarch with the water to make a slurry. Remove the lid, lower the heat, make a space in the middle and pour in the slurry while stirring. Keep stirring and cooking 3 minutes, then turn off the heat.
12. Stir in the sesame oil and scatter the green onions over the top. Serve in the clay pot, set on a plate with a wet paper towel.

Summarized from Made With Lau's video. Watch it for the details.

More recipes with

GarlicGingerScallionCarrotMushroomTofuShiitake mushroomKing oyster mushroom