Vegan Traditional Claypot Rice
Elevate your plant-based dining experience with this Vegan Traditional Claypot Rice, a wholesome twist on a beloved classic. Richly seasoned jasmine rice is infused with the umami-packed goodness of soy sauces and sesame oil, all cooked to perfection in a traditional clay pot for an irresistibly smoky aroma. Topped with golden pan-fried tofu cubes, meaty shiitake mushrooms, tender baby bok choy, and tangy pickled mustard greens, this hearty vegan dish delivers a medley of flavors and textures in every bite. With aromatic garlic, ginger, and scallions enhancing its depth, this one-pot wonder is a comforting, nutrient-packed meal that’s perfect for sharing. Easy to prepare in just under an hour, this Vegan Claypot Rice is your go-to recipe for an authentic and satisfying culinary adventure.
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Ingredients
- 1.5 cups jasmine rice
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 200 grams extra firm tofu
- 5 whole shiitake mushrooms
- 2 heads baby bok choy
- 1 inch ginger
- 3 cloves garlic
- 2 stalks scallions
- 1 teaspoon coconut sugar
- 2 tablespoons vegetable oil
- 0.5 teaspoons white pepper
- 50 grams pickled mustard greens
- 0.25 teaspoon salt
Directions
Step 1
1. Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
Step 2
2. Soak the shiitake mushrooms in warm water for 15 minutes until softened. Once softened, slice thinly and reserve the soaking water for later use.
Step 3
3. Press the extra firm tofu to remove excess moisture. Cut into 1-inch cubes and set aside.
Step 4
4. Mince the garlic and ginger. Slice the scallions, separating the white and green parts.
Step 5
5. Heat 1 tablespoon of vegetable oil in a clay pot (or heavy-bottomed pot) over medium heat. Add the tofu cubes and pan-fry until golden on all sides. Remove and set aside.
Step 6
6. In the same pot, add another tablespoon of vegetable oil. Add minced garlic, ginger, and the white part of the scallions. Sauté until fragrant, about 2 minutes.
Step 7
7. Add the sliced shiitake mushrooms and sauté for another 2 minutes.
Step 8
8. Add the rinsed rice to the pot and stir to coat the grains with the aromatics for 1 minute.
Step 9
9. Pour in 2 cups of water and 1/2 cup of the reserved mushroom soaking liquid. Add sesame oil, soy sauce, dark soy sauce, coconut sugar, and white pepper. Stir to combine.
Step 10
10. Cover the clay pot with a tight-fitting lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let the rice simmer for 15 minutes.
Step 11
11. While the rice cooks, blanch the baby bok choy in boiling water for 1-2 minutes until tender. Drain and set aside.
Step 12
12. After 15 minutes, arrange the cooked tofu, pickled mustard greens, and blanched bok choy on top of the rice. Cover the pot again and cook for an additional 5 minutes on low heat.
Step 13
13. Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Step 14
14. Garnish with the sliced green parts of the scallions before serving hot. Enjoy your Vegan Traditional Claypot Rice!
Nutrition Facts
| Serving size | (1670.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1251.9 |
| Total Fat 60.0g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4119.2mg | 0% |
| Total Carbohydrate 132.1g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 13.8g | |
| Protein 55.9g | 0% |
| Vitamin D 13.5IU | 0% |
| Calcium 1944.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2363.1mg | 0% |
Source of Calories