Vegetarian Traditional Claypot Rice

Delight in the comforting flavors of **Vegetarian Traditional Claypot Rice**, a plant-based twist on a beloved Asian classic. This hearty, one-pot dish combines fragrant jasmine rice with golden pan-fried tofu, tender shiitake mushrooms, crisp carrots, and steamed bok choy, all infused with a savory-sweet sauce of dark soy, light soy, and vegetarian oyster sauce. Cooked to perfection in a claypot, the rice develops a delectable smoky aroma and crispy edges, making every bite irresistibly satisfying. With the addition of garlic, ginger, and sesame oil, this recipe is brimming with bold umami flavors. Perfect for a wholesome family dinner or meal prepping, this vegetarian claypot rice is an authentic and flavorful way to celebrate plant-based cooking.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 2.5 cups Water
• 2 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• 1 tablespoon Vegetarian oyster sauce
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Sugar
• 200 grams Firm tofu
• 6 pieces Shitake mushrooms (fresh or rehydrated dry)
• 1 medium Carrot
• 2 heads Baby bok choy
• 2 tablespoons Vegetable oil
• 2 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (minced)
• 2 stalks Scallions (chopped)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear, then set aside to soak for 20 minutes.

Step 2

Prepare the sauce in a small bowl by combining dark soy sauce, light soy sauce, vegetarian oyster sauce, sesame oil, and sugar. Stir well and set aside.

Step 3

Cut the tofu into small cubes. Slice the shitake mushrooms, peel and dice the carrot, and separate the bok choy leaves. Chop the scallions for garnishing.

Step 4

Heat 1 tablespoon of vegetable oil in a claypot or heavy-bottomed pot over medium heat. Add the tofu cubes and pan-fry until golden on all sides. Remove and set aside.

Step 5

In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.

Step 6

Add the soaked rice (drained) to the pot and stir it with the garlic and ginger for 1-2 minutes to coat the grains in the oil and aromatics.

Step 7

Pour in 2.5 cups of water and the prepared sauce. Stir gently to combine.

Step 8

Layer the sliced mushrooms, diced carrot, and cooked tofu on top of the rice. Do not stir. Cover the pot with a lid and reduce the heat to low.

Step 9

Cook the rice for 20-25 minutes until the liquid is absorbed and the rice is tender.

Step 10

About 5 minutes before the rice is done, lay the bok choy leaves on top of the vegetables and rice to steam.

Step 11

Once cooked, turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.

Step 12

Fluff the rice with a fork, garnish with chopped scallions, and serve warm.

Nutrition Facts

Serving size	(1924.7g)

Amount per serving	% Daily Value*
Calories	1299.3

Total Fat 52.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3948.8mg	0%
Total Carbohydrate 172.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 20.0g
Protein 46.9g	0%

Vitamin D 166.3IU	0%
Calcium 880.2mg	0%
Iron 9.0mg	0%
Potassium 2204.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 13.9%

Carbs: 51.1%