Mushroom and Tofu Clay Pot (冬菇豆腐煲)

This mushroom and tofu clay pot is a hearty and comforting meal that's perfect for chilly days.

flodesk gif
Prep Time
20 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Clay pot dishes are not only hearty and delicious, they make for impressive presentation, too! This mushroom and tofu clay pot is a comforting meal that's full of flavor and comes together easily, too. All you had to do is pan fry the tofu, stir fry the aromatics and mushrooms, then toss them all into a clay pot with an umami-packed sauce.

This dish contains oyster sauce, but you can easily swap to a vegetarian oyster sauce to make it fully plant-based. To make a vegetarian spread, serve this clay pot alongside our Buddha's Delight and Vegetable Lo Mein (again making sure to switch out the regular oyster sauce for a vegetarian one). Enjoy with rice to soak up all of that tasty sauce!

On clay pot cooking

Clay pot cooking has been around for centuries and was originally done over an open flame. Because the vessel retains heats evenly, it results in even, gentle cooking that's ideal for braises and stews. It also creates a beautiful crispy bottom when cooking rice, as in the classic Cantonese dish Clay Pot Rice. When using a clay pot, it's important to use low heat to prevent cracking and more generally, handle it with care. This is the one my dad uses for his recipes.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 oz dried shiitake mushroom
  • 3 oz seafood mushroom
  • 3 oz beech mushroom
  • 2 oz king oyster mushroom
  • 2 oz carrot
  • 1 oz ginger
  • 3 cloves garlic
  • 0.50 oz green onion
  • 16 oz tofu (

    medium firm

    )
  • 2 tablespoon corn oil
  • 1 tablespoon cooking wine
  • 0.30 cup water

Seasoning Ingredients

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce (

    use vegetarian oyster sauce to make this fully vegetarian

    )
  • 0.50 teaspoon dark soy sauce
  • 1 tablespoon light soy sauce

Slurry Ingredients

  • 2 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil

On mushrooms

Dried shiitake mushrooms are a pantry staple in Cantonese cuisine. They can be stored for a long time and, once rehydrated, are used in a wide variety of dishes. They often serve as an umami flavor booster, like in Sticky Rice and Braised E-Fu Noodles, but can also be the star of the show as they are in the classic Braised Mushrooms With Bok Choy.

A variety of other mushrooms, including seafood, beech and king oyster, are used in this recipe. Like dried shiitakes, they can typically be found at Asian supermarkets.

Step 1: Prep mushrooms

Clean and rehydrate the dried shiitake mushrooms (1 oz). Place the mushrooms in a large bowl with some water and swirl them around with your fingers to rinse off dirt and debris. Pour out the water and repeat the washing one more time.

Move the shiitakes to a smaller bowl. Soak them in warm water (50° to 60°F) for 15 minutes. Remove from the water, reserving the soaking liquid for later use.

(Chef's Tip: To fully submerge the mushrooms, place a small plate on top to hold them in place."

Cut off the stems and slice each mushroom diagonally into 3 smaller pieces.

Prepare the seafood mushrooms (3 oz). Trim and discard the roots. Cut the mushrooms in half. Place in a large bowl and soak in water for 2 to 3 minutes, then rinse and drain.

Prepare beech mushrooms (3 oz). Trim and discard the roots. Place in a large bowl and soak in the water for 2 to 3 minutes, then rinse and drain.

Prepare the king oyster mushroom (2 oz). Cut in half lengthwise and trim off the bottom of the stem. Lay each half down and cut into 1/4-inch slices at a slight angle. This will help make the pieces appear bigger.

Step 2: Prep aromatics and tofu

Peel and cut the carrot (2 oz). Slice in half lengthwise, then lay each half down and cut into 1/4-inch slices at a slight angle.

Peel and cut the ginger (1 oz) into thin slices.

Peel the garlic (3 cloves), trim off the hard ends, then cut into thin slices.

Cut the green onions (0.50 oz) in half lengthwise, line them up and cut into small pieces.

Cut the block of tofu (16 oz) into thin slices. You should have 16 to 18 pieces. Pat them dry with a sheet of paper towel. This helps remove some moisture so there's less splatter during the pan-frying step.

Step 3: Pan fry tofu

Heat a wok (or stainless steel pan) on high until hot and the sides begin to smoke, about 1 to 2 minutes.

Add the oil (2 tablespoon), spreading it up the sides of wok with spatula. Lower the heat to medium.

Place the tofu slices into the wok, making sure that they're not touching too closely. Pan fry for 2 to 3 minutes on one side until golden brown. If the oil pools in the center, use the spatula to pour it over the sides.

Flip the tofu slices and pan fry for another 2 to 3 minutes until golden brown.

Turn off the heat and move the tofu to a plate.

Step 4: Stir fry aromatics and mushrooms

Turn the heat to high. Using the remaining oil in the wok, stir fry the ginger and garlic for 40 to 50 seconds until aromatic. Lower the heat.

Add the shiitake mushrooms and stir fry for 20-30 seconds. Add the carrots and stir fry for 20 to 30 seconds. Add the remaining mushrooms and stir fry for 30 to 40 seconds on high heat.

Add the cooking wine (1 tablespoon) and stir fry for 30 to 40 seconds. Turn off the heat.

Step 5: Cook in the clay pot

Transfer the stir-fry ingredients from the wok to a clay pot.

Heat the clay pot on medium to low heat. Add the mushroom soaking liquid and the water (0.30 cup).

Cover and bring to boil, about 2 minutes.

Add the salt (1 teaspoon), sugar (1 teaspoon), oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), and dark soy sauce (0.50 teaspoon) and use a spoon to stir it in.

Add the tofu slices on top and gently press them into the mushroom and sauce mixture. Cover and simmer for 2 to 3 minutes.

In a small bowl, make a slurry with the cornstarch (2 teaspoon) and water (1 tablespoon).

Remove the lid from the clay pot and lower the heat. Use a spoon to make space in the middle of the pot and pour in the slurry while mixing with spoon. Continue mixing and cooking for another 3 minutes, then turn the heat off.

Mix in the sesame oil (1 teaspoon) and scatter the green onions on top.

Serve clay pot covered on plate with wet paper towel.

FAQ

Do I need a clay pot to make this dish?

  • While it's best to use a clay pot, you can also use other types of cookware to make this recipe. Just make sure the pot is large enough to hold all the ingredients.

Can I use other vegetables?

  • If you want to add other types of vegetables, my dad recommends cabbage and snow peas since they can hold up to the braising. You can also use other types of vegetables. Just avoid delicate greens such as spinach!

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/mushroom-tofu-claypot
Mushroom and Tofu Clay Pot (冬菇豆腐煲)
This mushroom and tofu clay pot is a hearty and comforting meal that's perfect for chilly days.
  • Prep Time: 20 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 oz dried shiitake mushroom
  • 3 oz seafood mushroom
  • 3 oz beech mushroom
  • 2 oz king oyster mushroom
  • 2 oz carrot
  • 1 oz ginger
  • 3 cloves garlic
  • 0.50 oz green onion
  • 16 oz tofu (

    medium firm

    )
  • 2 tablespoon corn oil
  • 1 tablespoon cooking wine
  • 0.30 cup water

Seasoning Ingredients

  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce (

    use vegetarian oyster sauce to make this fully vegetarian

    )
  • 0.50 teaspoon dark soy sauce
  • 1 tablespoon light soy sauce

Slurry Ingredients

  • 2 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame oil

Step 1 - Prep mushrooms

↑ Jump to details

Wash the dried shiitake mushrooms (1 oz) in a large bowl with water. Pour out the water and repeat the washing one more time.

Move to a smaller bowl. Soak in warm water (50° to 60°F) for 15 minutes, using a small plate on top to help fully submerge the mushrooms. Remove from the water, reserving the soaking liquid for later use.

Cut off the stems and slice each mushroom diagonally into 3 smaller pieces.

Trim and discard the roots off the seafood mushrooms (3 oz). Cut in half. Place in a large bowl and soak in water for 2 to 3 minutes, then rinse and drain.

Trim and discard the roots off the beech mushrooms (3 oz). Place in a large bowl and soak in the water for 2 to 3 minutes, then rinse and drain.

Slice the king oyster mushroom (2 oz) in half lengthwise and trim off the bottom. Cut into 1/4-inch slices at a slight angle.

Step 2 - Prep aromatics and tofu

↑ Jump to details

Peel and cut the carrot (2 oz). Slice in half lengthwise, then lay each half down and cut into 1/4-inch slices at a slight angle.

Peel and cut the ginger (1 oz) into thin slices.

Peel the garlic (3 cloves), trim off the hard ends, then cut into thin slices.

Cut the green onions (0.50 oz) in half lengthwise, line them up and cut into small pieces.

Cut the block of tofu (16 oz) into thin slices. You should have 16 to 18 pieces. Pat them dry with a sheet of paper towel.

Step 3 - Pan fry tofu

↑ Jump to details

Heat a wok (or stainless steel pan) on high until hot and the sides begin to smoke, about 1 to 2 minutes.

Add the oil (2 tablespoon), spreading it up the sides of wok with spatula. Lower the heat to medium.

Place the tofu slices into the wok, making sure that they're not touching too closely. Pan fry for 2 to 3 minutes on one side until golden brown. If the oil pools in the center, use the spatula to pour it over the sides.

Flip the tofu slices and pan fry for another 2 to 3 minutes until golden brown.

Turn off the heat and move the tofu to a plate.

Step 4 - Stir fry aromatics and mushrooms

↑ Jump to details

Turn the heat to high. Using the remaining oil in the wok, stir fry the ginger and garlic for 40 to 50 seconds until aromatic. Lower the heat.

Add the shiitake mushrooms and stir fry for 20-30 seconds. Add the carrots and stir fry for 20 to 30 seconds. Add the remaining mushrooms and stir fry for 30 to 40 seconds on high heat.

Add the cooking wine (1 tablespoon) and stir fry for 30 to 40 seconds. Turn off the heat.

Step 5 - Cook in the clay pot

↑ Jump to details

Transfer the stir-fry ingredients from the wok to a clay pot.

Heat the clay pot on medium to low heat. Add the mushroom soaking liquid and the water (0.30 cup).

Cover and bring to boil, about 2 minutes.

Add the salt (1 teaspoon), sugar (1 teaspoon), oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), and dark soy sauce (0.50 teaspoon) and use a spoon to stir it in.

Add the tofu slices on top and gently press them into the mushroom and sauce mixture. Cover and simmer for 2 to 3 minutes.

Make a slurry with the cornstarch (2 teaspoon) and water (1 tablespoon).

Remove the lid from the clay pot and lower the heat. Use a spoon to make space in the middle of the pot and pour in the slurry while mixing with spoon. Continue mixing and cooking for another 3 minutes, then turn the heat off.

Mix in the sesame oil (1 teaspoon) and scatter the green onions on top.

Serve clay pot covered on plate with wet paper towel.

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.