Vegetarian Traditional Claypot Rice
Discover the rich, smoky aroma and comforting flavors of Vegetarian Traditional Claypot Rice, a wholesome plant-based take on a classic Asian dish. This recipe combines fragrant jasmine rice with tender tofu, earthy shiitake mushrooms, and crisp baby bok choy, all cooked to perfection in a traditional claypot or heavy-bottomed pot. A savory sauce made with dark soy sauce, light soy sauce, vegetarian oyster sauce, and sesame oil infuses every grain with umami goodness, while garlic and ginger add a warming, aromatic touch. Ready in just about an hour, this one-pot wonder is ideal for a hearty vegetarian dinner or a shared table centerpiece. Topped with fresh scallions for a pop of flavor and color, this is comfort food elevated to new heights. Perfect for anyone seeking an easy, flavorful meal, this recipe brings the authentic taste of traditional claypot rice to your kitchen—no meat required!
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Recipe Information
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)
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then set aside to soak for 20 minutes.
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.
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.
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.
In the same pot, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.
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.
Pour in 2.5 cups of water and the prepared sauce. Stir gently to combine.
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.
Cook the rice for 20-25 minutes until the liquid is absorbed and the rice is tender.
About 5 minutes before the rice is done, lay the bok choy leaves on top of the vegetables and rice to steam.
Once cooked, turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with chopped scallions, and serve warm.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.0 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1668 mg | 128% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1949 mg | 41% | |
*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.
