Hong Kong-Style Clay Pot Rice with Mushroom and Tofu

Name: Hong Kong-Style Clay Pot Rice with Mushroom and Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese, Asian
Ingredients: 3/4 cup dry medium or long grain white rice ((150 g)); 3/4 cup vegetable broth (or water, same amount as the rice (see notes)); 1/2 tbsp dark soy sauce (or sub regular soy sauce (see notes)); 1 tbsp sugar; 1/4 cup vegetable broth (or water); 1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce, see notes for sub); 1 tbsp neutral oil (plus more as needed); 2 cloves garlic (minced); 100 g smoked tofu or extra firm tofu (I used extra firm five-spiced tofu* see notes); 1/2 tbsp sugar; 1 tbsp Shaoxing Wine (sub dry sherry or rice wine); 150 g fresh mushrooms of choice (I used a mix of shiitake and king oyster/trumpet mushrooms); 1 tbsp soy sauce (or to taste); 1/8 tsp ground white pepper; 2 small heads of bok choy (ends chopped, feel free to use other vegetables of choice (like spinach, kale, mustard greens, etc!)); 2 tsp neutral oil; Chopped scallions

Instructions

Prep:10minCook:20min

This is one of those dishes I can’t get enough of. This is my vegan take on my favourite Hong Kong Clay Pot Rice! It’s rice cooked down in a clay pot where the rice absorbs all the juices and flavours from the mushrooms, tofu, and sauce until super tasty and aromatic! I seriously couldn’t stop taking spoonfuls of this, especially when it’s freshly cooked and super warm. It’s a complete meal packed with all the goods! It’s also perfectly hearty and satisfying.You can also make this without a clay pot and use a dutch oven regulat pot/pan—just make sure your pan or cooking vessel has a lid and you’re set!

Updated at: Sat, 14 Dec 2024 09:05:09 GMT