Vegan Traditional Claypot Rice
Discover the irresistible charm of Vegan Traditional Claypot Rice, a plant-based twist on a classic comfort dish! This aromatic recipe combines jasmine rice, extra firm tofu, shiitake mushrooms, and vibrant baby bok choy, all nestled into a savory blend of soy sauce, sesame oil, and subtle sweetness from coconut sugar. Cooked traditionally in a clay pot or heavy-bottomed pot, this dish achieves perfectly tender, flavorful rice with crispy tofu and umami-packed vegetables layered beautifully on top. Enhanced with the richness of pickled mustard greens and finished with fresh scallion garnish, it's a wholesome meal that’s satisfying, nutritious, and steeped in multi-layered flavors. Vegan, easy to prepare in under an hour, and perfect for weeknight dinners or sharing with loved ones, this recipe is your go-to for authentic yet guilt-free comfort food.
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Recipe Information
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
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
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.
3. Press the extra firm tofu to remove excess moisture. Cut into 1-inch cubes and set aside.
4. Mince the garlic and ginger. Slice the scallions, separating the white and green parts.
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.
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.
7. Add the sliced shiitake mushrooms and sauté for another 2 minutes.
8. Add the rinsed rice to the pot and stir to coat the grains with the aromatics for 1 minute.
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.
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.
11. While the rice cooks, blanch the baby bok choy in boiling water for 1-2 minutes until tender. Drain and set aside.
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.
13. Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
14. Garnish with the sliced green parts of the scallions before serving hot. Enjoy your Vegan Traditional Claypot Rice!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.8 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1945 mg | 150% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2363 mg | 50% | |
*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.
