Chinese Clay Pot Tofu with Mushrooms

Ingredients

• 14 ounces firm tofu, cubed
• 6 ounces shiitake mushrooms, sliced
• 4 ounces oyster mushrooms, torn
• 2 cups napa cabbage, sliced
• 1 tablespoon neutral oil
• 2 garlic cloves, sliced
• 1 teaspoon grated ginger
• 1 1/2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce
• 3/4 cup vegetable stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 2 scallions, sliced
• 2 cups steamed rice, for serving

Steps

1. Pat the tofu dry. Heat the oil in a wide pot and brown the tofu for 4 to 5 minutes, turning gently, then transfer to a plate.
2. Add garlic, ginger, shiitake, and oyster mushrooms to the pot. Cook for 4 minutes until the mushrooms soften.
3. Stir in the cabbage, soy sauce, vegetarian oyster sauce, and stock. Simmer for 3 minutes.
4. Return the tofu to the pot and add the cornstarch slurry. Simmer gently for 2 minutes until the sauce coats the vegetables.
5. Top with scallions and serve immediately with steamed rice.

Allergen note: Contains soy and may contain wheat depending on the oyster sauce.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.