Name: Braised Tofu and Vegetable Clay Pot
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ¼ teaspoon salt, or to taste; 2 small heads baby bok choy or choy sum (about 4 ounces total); 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 pound firm tofu (see note); 2 green onions, including green tops; 1 large carrot (about 5 ounces total); 6 dried shiitake mushrooms, each about 2 inches wide (see note); 2 tablespoons cold water; 1 tablespoon cornstarch; ½ teaspoon sugar; 2 cups hot water; 1 tablespoon oyster sauce or hoisin sauce; 1 tablespoon minced garlic; 2 tablespoons vegetable oil; 2 tablespoons soy sauce

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

My vegetarian brother welcomed this satisfying mélange of pan-browned tofu, dark mushrooms, and fresh bok choy and carrots. The clay pot makes for a handsome presentation. Use a wok or frying pan if you don’t have a clay pot.

Ingredients

6 dried shiitake mushrooms, each about 2 inches wide (see note)
2 cups hot water

Asia
China
Meizhou
Dinner
Main course

Method

Rinse the mushrooms. In a medium bowl, soak the mushrooms in the hot water until soft, 20 minutes for thin caps to 2 hours for thick caps. Lift out the mushrooms and squeeze dry. Carefully pour the soaking liquid into a measuring cup and reserve 1½ cups, leaving the sediment beh

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Braised Tofu and Vegetable Clay Pot

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