Hong Kong-Style Clay Pot Rice with Mushroom and Tofu Recipe | Samsung Food App

Ingredients

• 3/4 cup dry medium or long grain white rice ((150 g))
• 3/4 cup vegetable broth (or water, same amount as the rice (see notes))
• 1/2 tbsp dark soy sauce (or sub regular soy sauce (see notes))
• 1 tbsp sugar
• 1/4 cup vegetable broth (or water)
• 1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce, see notes for sub)
• 1 tbsp neutral oil (plus more as needed)
• 2 cloves garlic (minced)
• 100 g smoked tofu or extra firm tofu (I used extra firm five-spiced tofu* see notes)
• 1/2 tbsp sugar
• 1 tbsp Shaoxing Wine (sub dry sherry or rice wine)
• 150 g fresh mushrooms of choice (I used a mix of shiitake and king oyster/trumpet mushrooms)
• 1 tbsp soy sauce (or to taste)
• 1/8 tsp ground white pepper
• 2 small heads of bok choy (ends chopped, feel free to use other vegetables of choice (like spinach, kale, mustard greens, etc!))
• 2 tsp neutral oil
• Chopped scallions