Eggplant Tofu and Mushroom Clay Pot
This eggplant, tofu, and mushroom clay pot was inspired by my favorite Cantonese clay pot with eggplant, tofu, and fish.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 clove garlic (chopped)
- 1 1 inch knob ginger (peeled and roughly sliced)
- 1 Chinese eggplant
- 8 oz fried tofu
- 150 g white shimeji mushrooms (ends sliced and washed)
- 1 cup water or stock
- 1 tbsp light soy sauce
- 2 tbsp sweet soy sauce
- 2 tbsp oyster sauce
- 1 tsp shaoxing wine (optional)
- 1 tsp cornstarch
- 1/4 cup water
- oil for frying
Instructions
- 1
Cut eggplant into 3-4" long sections and quarter each section.
- 2
In a separate frying pan, heat a generous amount of oil with garlic and ginger. Quickly fry the eggplant in the oil, just until the purple skins start to char.
- 3
Transfer garlic, ginger, and eggplant into a clay pot.
- 4
Add the mushrooms and tofu to the clay pot.
- 5
In a bowl, mix light soy sauce, sweet soy sauce, oyster sauce, and shaoxing wine (if using). Pour your mix into the clay pot.
- 6
Add your cup of water or stock to the clay pot. Cover, and cook on medium heat until liquids are simmering, 10-15 minutes.
- 7
In a separate bowl, mix cornstarch and 1/4 cup water to make a slurry.
- 8
Uncover clay pot and add your slurry while stirring. The liquids in the pot should thicken to a sauce consistency. If your clay pot still looks too liquidy, add more cornstarch/water slurry until it reaches your desired consistency or let your clay pot continue to simmer until the extra liquid has evaporated.
- 9
Take off the heat and serve with Jasmine rice.