21min 4 ppl
Mushroom Claypot Rice
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 8 steps
Medium: 31–60 min or 7–12 steps
436 kcalper person
Protein 20g
Carbs 62g
Fats 12g
About this dish
Firm tofu, five-spice glazed seitan and shiitake mushrooms cooked directly into the rice in a claypot until the base forms a crisp, savoury crust.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Gingerjulienned15 g
- Garlic clovesminced3 cloves
- Spring onionssliced, to serve2 stalks
Plant Proteins
- Firm tofucubed300 g
- Seitanthinly sliced150 g
Tins & Jars
- Vegetable stock500 ml
Dried Goods
- Dried shiitake mushroomssoaked and sliced6 whole
- Jasmine ricerinsed350 g
- Sugardivided1 tsp
- Cornflour1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy saucedivided2 tbsp
- Vegetarian oyster sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Claypot
- Mixing bowl
Method
1
Soak the dried shiitake mushrooms in hot water for 20 minutes until softened, then drain and slice.
Approx. 2 minutes
2
Toss the tofu cubes with the cornflour, 1 tablespoon of the light soy sauce and the sesame oil in a bowl, and leave to marinate for 10 minutes.
Approx. 3 minutes
3
Toss the sliced seitan with a little dark soy sauce and a pinch of sugar to coat, mimicking a sweet glaze.
Approx. 3 minutes
4
Place the rinsed rice in a claypot with the vegetable stock and bring to a simmer over medium heat.
Approx. 4 minutes
5
Cover and cook for 10 minutes until the liquid is mostly absorbed and small holes appear on the surface of the rice.
Approx. 10 minutes
6
Scatter the marinated tofu, glazed seitan, shiitake mushrooms, ginger and garlic over the rice, then cover and cook for a further 15 minutes over low heat.
Approx. 16 minutes
7
Drizzle over the remaining dark soy sauce, remaining light soy sauce, vegetarian oyster sauce and sugar, cover and cook for 5 more minutes until piping hot throughout.
Approx. 6 minutes
8
Turn off the heat and leave covered for 5 minutes so the base forms a crisp crust, then scatter with spring onions and serve straight from the claypot.
Approx. 5 minutes
