Shiitake Tofu Claypot
Pan-fried firm tofu and sliced shiitake mushrooms are braised in a savory claypot with doubanjiang and soy sauce.
Story
This comforting claypot dish features golden tofu slices and earthy shiitake mushrooms simmered in a rich, aromatic broth. The gentle bubbling of the claypot infuses the ingredients with deep flavor, while a final sprinkle of fresh garlic chives adds a burst of color and fragrance to the warm, hearty table.
Ingredients
Firm tofu
400g
Shiitake mushrooms
5 pieces
Doubanjiang
1 teaspoon
Light soy sauce
1 teaspoon
Dark soy sauce
1/2 teaspoon
Millet chilies
3 pieces
Garlic chives
to taste
Chicken powder
1/3 teaspoon
Instructions
1
Step 1
Slice the tofu and pan-fry in a flat-bottomed pan
2
Step 2
Fry until golden yellow, then remove and set aside
3
Step 3
Wash the mushrooms, slice them and set aside; chop the green garlic; cut the millet chilies into rings and set aside
4
Step 4
Leave a little base oil in the pan, add the bean paste and millet chilies, and stir-fry until fragrant
5
Step 5
Pour in the tofu and mushrooms and stir-fry evenly
6
Step 6
Transfer to a clay pot, add a small bowl of water, add one teaspoon of light soy sauce, half a teaspoon of dark soy sauce, and one-third teaspoon of chicken powder to season, bring to a boil over high heat, then switch to medium heat
7
Step 7
Simmer for five minutes
8
Step 8
Sprinkle in the chopped green garlic, simmer for one minute, then turn off the heat and serve
9
Step 9
Finished product
10
Step 10
Finished product
