Hong Kong-Style Clay Pot Rice with Mushroom and Tofu
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!
Equipment
- Clay pot (this is my exact donabe, I have the 6" one) OR
- Other pot with lid (see notes)
Ingredients
Rice
- 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)
Sauce
- 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
Tofu, Mushrooms, and Bok Choy
- 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
- 1/2 tbsp dark soy sauce or sub regular soy sauce (see notes)
- 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!)
To Finish
- 2 tsp neutral oil
- Chopped scallions
Instructions
Preparing the Rice
- You can see the video below to see how to make clay pot rice.
- Wash your rice 2-3 times through running water then drain the excess liquid.
- Place the rice in the claypot/pot and pour in the vegetable broth. Leave to soak for at least 1 hour. Note that if you soak the rice longer, it can cook faster, so adjust the cooking time as needed.
Sauce
- Mix all the sauce ingredients in a small bowl until the sugar has dissolved. Set aside.
Tofu, Mushrooms, and Bok Choy
- If using extra firm tofu, press the tofu to drain out excess liquid. I like to do this by wrapping it in a towel and placing a weighted flat surface on top. I leave the tofu to press for at least 10 minutes.
- Slice the tofu and mushrooms into strips, around 1/2” (1.25 cm) thick each.
- Heat a large pan or wok over high heat. Once hot, add in the oil and garlic. Sauté for 1 minute. Add in the sliced tofu first and then leave to lightly brown on each side, around 3 minutes in total. Add in the sugar and dark soy sauce then lower heat to medium high. Mix well to coat the tofu in the soy sauce-sugar mixture. Once the sugar has dissolved, turn up the heat to high and the pour in the Shaoxing wine and mix well until the liquid has evaporated.
- Move the tofu to the side of the pan or wok and then add in more oil, if needed, then add in the mushrooms. Leave the mushrooms to cook over high heat until the sides start to turn slightly brown, around 2 minutes. Refrain from moving the mushrooms too much. Season the mushrooms with soy sauce and pepper. Mix well and leave to cook for another 1 to 2 minutes. Turn off the heat then set the mushrooms and tofu aside.
- In the same pan or wok over high heat, quickly sauté the bok choy with some oil until half-cooked. Set aside as well.
Cooking the Rice
- After the rice has soaked for 1 hour, place it on your stove or burner at medium heat. Mix the rice around until it starts to boil. Lower the heat to medium and then keep mixing until the rice starts to absorb the liquid and will slowly cook down. Once the rice has absorbed almost all of the water, cover the rice and then leave it to cook over very low heat for 8 to 10 minutes. Low heat is essential or else your rice can quickly burn at the bottom and leave the top uncooked.
To Finish
- Once the rice has absorbed pretty much all the liquid and is almost cooked through, place the tofu, mushrooms, and bok choy over the rice. Pour over half of the sauce around the toppings and rice.
- Cover the pot and then leave it to cook over very low heat for another 15 to 20 minutes until the rice is completely cooked through and the toppings have cooked down. Add the oil into the sides of the pot halfway through cooking—this will help get the rice crisp as it cooks. Cooking it over low heat for longer also helps create that nice crisp bottom!
- Turn off the heat and then pour in the remaining sauce. Top with the chopped scallions then mix everything well until still very hot. You can easily scrape the bottom crust with a spatula while it’s still hot (it’s easier to get the crusts off the pot when still hot compared to when it cools completely).
- Enjoy your clay pot rice as a full meal alone or with some of your favourite tofu or veggie dishes!
Cooking in a Regular Pot
- If using a regular pot or pan for this recipe, just follow all the same steps for this.
- I used a pot with a non-stick base and the main difference I found after cooking it that the base didn't crisp up as well as the one I cooked in the clay pot. But still just as good, taste-wise! If using a dutch oven, you can get a nicer crust at the bottom.
- Hope you enjoy cooking your rice!
WATCH Video
Notes
Rice and broth
- I basically used equal parts water and broth so if you don’t have a kitchen scale, you can simply use the same cup/measuring device fro the rice and the broth. Using water is also okay but it yields less flavour. You can season your rice with more soy sauce, if needed, after cooking.
- IMPORTANT NOTE: Do note that some clay pots can be more porous due to the nature of the clay used. It may absorb moisture more when cooking and yield dried grains.
- If this is the case and your grains turn out undercooked, I recommend to add 1/4 cup more liquid and mix it well with the rice and cover the pot, then allow it to cook down a bit more.
Dark soy sauce
- Dark soy sauce is much richer and darker in colour so if you'll substitute this with regular soy sauce note that it won't be as brown as photographed.
Vegetarian mushroom oyster sauce or stir-fry sauce
- You can substitute this with 1 1/2 tbsp soy sauce.
Tofu
- I used extra firm five-spice tofu, that's similar to smoked tofu in terms of looks and texture, but without the smokey flavour. You can opt to use regular extra firm tofu if you can't get five spice or smoked tofu.
CLAY POT
- My claypot is around 750-800ml and is good enough for the serving size of this recipe.
- IMPORTANT NOTE: Do note that some clay pots can be more porous due to the nature of the clay used. It may absorb moisture more when cooking and yield dried grains. If this is the case, you can adjust as you cook and add more liquid.
NUTRITIONAL INFO
Serving: 1serving | Calories: 421kcal | Carbohydrates: 69g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1726mg | Potassium: 137mg | Fiber: 1g | Sugar: 10g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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