ChineseBrunch

Recipe Story

origins & traditions

This traditional clay pot dish showcases the art of slow braising, where firm tofu cubes and meaty mushrooms absorb a savory sauce infused with ginger, garlic, and soy. The clay pot retains heat beautifully, creating a bubbling presentation at the table. Each spoonful delivers tender tofu with a silken texture, mushrooms that have soaked up all the aromatic flavors, and a rich umami broth perfect for spooning over jasmine rice or enjoyed on its own. This comforting dish represents the philosophy of patience in cooking, where gentle heat transforms simple ingredients into something extraordinary. The addition of green onions and a drizzle of sesame oil at the finish brightens the dish with freshness and nutty aroma.

Instructions

step by step

0/12 done

Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Clean mushrooms and slice into thick pieces. Mince garlic and ginger. Slice green onions, separating white and green parts.
Heat clay pot or dutch oven over medium heat. Add vegetable oil and swirl to coat.
Add tofu cubes in a single layer and pan-fry for 3-4 minutes per side until golden. Remove and set aside.
In the same pot, add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Add mushrooms and stir-fry for 2 minutes until they begin to soften.
Return tofu to pot. Add soy sauce, oyster sauce, and 1 cup water. Bring to a gentle simmer.
Reduce heat to low, cover, and braise for 25 minutes, stirring occasionally.
In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry.
Uncover pot, add cornstarch slurry, and stir gently for 2 minutes until sauce thickens.
Drizzle with sesame oil and garnish with green onion tops.
Serve immediately in the clay pot while still bubbling.

Braised Tofu and Mushroom Clay Pot

4.6 (52)

A warming clay pot dish featuring silky tofu and earthy mushrooms braised in a fragrant ginger-garlic sauce. This nourishing one-pot meal is perfect for leisurely weekend mornings.

medium

55 min

4 servings

Ingredients

0 of 10 checked

Main

400 grams Tofu, pressed and cubed
2 cups Mushrooms, sliced thick

Aromatics

4 cloves Garlic, minced
2 teaspoons Ginger, minced
1/2 pieces Onions, sliced into rings

Sauce

3 tablespoons Soy Sauce
2 tablespoons Oyster Sauce

Finishing

1 teaspoons Sesame Oil

Cooking

2 tablespoons Vegetable Oil

Thickener

2 tablespoons Flour, as cornstarch substitute

Chef Tips

expert advice

•For the best texture, use firm or extra-firm tofu and press it thoroughly before cooking.

•The initial pan-frying creates a golden crust that holds up during braising.

•You can add variety by including baby bok choy in the last 5 minutes of cooking for extra greens.

•This dish tastes even better the next day as the flavors continue to meld.

•The sauce can be adjusted to your preference - add more water for a brothier consistency or reduce it longer for a thicker glaze.

Variations & Substitutions

make it your own

•If you cannot find a traditional clay pot, a dutch oven works beautifully as a substitute.

•For a spicier version, add a teaspoon of chili oil with the sesame oil at the end.

Serving & Pairings

what goes well

•Serve with steamed jasmine rice or noodles to soak up the delicious sauce.

Storage & Reheating

keeping it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The tofu will continue to absorb the sauce flavors over time. Keep the sauce and tofu together to prevent the tofu from drying out. Can be frozen for up to 2 months, though the tofu texture may become slightly spongier after thawing.

Reheating

Reheat gently in a covered pot over low heat with a splash of water to restore the sauce consistency, stirring occasionally for 5-7 minutes until heated through. Alternatively, microwave in a covered container for 2-3 minutes, stirring halfway. Add fresh green onions and a drizzle of sesame oil before serving to refresh the flavors.