Easy Chinese Claypot Tofu With Mushrooms (Vegan)
This Claypot Tofu with Mushrooms (Vegan) recipe combines extra firm tofu, fresh shiitake, button, and straw mushrooms, sautéed with baby corn, snow peas, and red onions in a rich, savory sauce. The dish is cooked in a traditional clay pot, which ensures even cooking and deep flavor infusion. The tofu is first fried until golden brown, then simmered with the vegetables in a mixture of light and dark soy sauce, vegetarian oyster sauce, and sesame oil. This hearty, flavorful dish is perfect served with steamed rice, offering a comforting and satisfying vegan meal.
Equipment
- Clay pot (or a regular pot if a clay pot is unavailable)
- Large pan or wok
- Tofu press (or heavy object for pressing tofu)
- Sharp knife for chopping vegetables and tofu
- Cutting Board
- Mixing bowls for preparing the sauce and coating the tofu
- Slotted spoon or tongs for frying tofu
- Paper towels for draining excess oil from the tofu
- Measuring spoons for accurately measuring sauce ingredients
- Measuring cup for vegetable stock and cornstarch slurry
- Spatula or wooden spoon for stirring and mixing
- Garlic press (optional) for mincing garlic
- Air fryer (optional) for a healthier tofu frying method
Ingredients
Main Ingredients:
- 400 g extra firm tofu or japanese egg tofu
- 100 g fresh shiitake mushrooms or dried shiitake mushrooms soaked in hot water
- 100 g canned button mushrooms drained
- 100 g straw mushrooms optional
- 1/2 cup cornstarch for coating the tofu
- 2 tablespoons vegetable oil
- 2-3 green onions chopped
- 1/2 red onion sliced
- 2-3 baby corn sliced
- 1/2 cup snow peas or snap peas
- 1 tablespoon minced garlic
- 1 tablespoon ginger minced
- 1/4 cup vegetable stock
- 1 tablespoon shaoxing wine optional
Sauce Ingredients:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch slurry mix 1 tablespoon cornstarch with 2 tablespoons water
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
Instructions
Preparing the Tofu
- Start by draining the extra firm tofu and pressing it to remove any excess water. I like to place the tofu between paper towels and put a heavy object on top for about 15 minutes. This ensures that the tofu becomes firmer, making it perfect for frying.
- Once the tofu is pressed, cut it into cubes. Toss the tofu cubes in cornstarch, making sure each piece is well-coated. This step is crucial for achieving that golden brown crust.
Frying the Tofu
- In a large pan, heat enough oil over medium heat. Add the tofu cubes and fry until they’re crispy and golden brown on all sides. It should take about 2-3 minutes per side. Remove the tofu from the pan and place it on a plate lined with paper towels to absorb any excess oil.
- For a healthier alternative, you can also use an air fryer to achieve similar results with less oil. Just set the air fryer to 180°C (356°F) and cook the tofu for about 15 minutes, shaking halfway through.
Preparing the Vegetables
- In the same pan, add a little more vegetable oil if needed, and sauté the minced garlic and ginger until fragrant. Toss in the red onions, green onions, baby corn, snow peas, and mushrooms. Stir-fry the vegetables on high heat for 2-3 minutes until they are slightly tender but still crisp.
Mixing the Sauce
- While the vegetables are cooking, prepare the sauce. In a small bowl, mix together the light soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, cornstarch slurry, white pepper, and black pepper. This sauce will coat the tofu and vegetables, bringing everything together in a deliciously savory mix.
Combining Everything in the Clay Pot
- Now comes the fun part—combining everything in the clay pot! If you have new claypots, make sure to soak them in water before the first use to prevent cracking. Place the clay pot over low heat and add the sautéed vegetables and tofu. Pour the sauce over the top and give everything a gentle stir.
- Cover the clay pot with its lid and let the dish simmer on low heat for about 10 minutes. The slow cooking process allows the flavors to meld together, creating a rich and satisfying dish. You can also add shaoxing wine at this stage for an extra depth of flavor.
Serving and Enjoying Your Claypot Tofu
- Once the cooking time is up, your claypot tofu is ready to be served. Garnish with a sprinkle of spring onion and a drizzle of sesame oil. The aroma alone will have your mouth watering, and the taste—well, that’s the best part.
- Serve your claypot tofu straight from the pot, paired with steamed rice or noodles. The combination of tender tofu, meaty mushrooms, and savory sauce is simply irresistible.
Notes
Tips and Variations
One of the joys of making claypot tofu is its versatility. Here are a few variations and tips to keep things interesting:
- Vegetables: Don’t be afraid to mix things up with different vegetables. Snap peas, button mushrooms, and straw mushrooms are great additions. If you’re feeling adventurous, try adding canned button mushrooms with some of the mushroom water for an earthy flavor.
- Mushrooms: You can use a combination of fresh shiitake mushrooms, dried shiitake mushrooms (soaked in hot water), and canned button mushrooms. Each type brings a unique texture and flavor to the dish.
- Tofu: If you’re a fan of firmer tofu, consider using extra firm tofu or even japanese egg tofu for a different texture.
- Sauce: Adjust the heat to your liking by adding a kick of heat with some chili flakes or Sichuan peppercorns.
- Air Fryer: For a healthier option, you can fry the tofu in an air fryer. It cuts down on oil while still giving you that crispy texture.