The Mushroom and Tofu Clay Pot My Dad's Made 100,000 Times

Ingredients

• 1 oz dried shiitake mushroom
• 3 oz seafood mushroom
• 3 oz beech mushroom
• 2 oz king oyster mushroom
• 2 oz carrot
• 1 oz ginger
• 3 cloves garlic
• 0.5 oz green onion
• 16 oz tofu
• 2 tablespoon corn oil
• 1 tablespoon cooking wine
• 0.3 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 0.5 teaspoon dark soy sauce
• 1 tablespoon light soy sauce
• 2 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil

Instructions

1. 1

   Prep mushrooms: Clean and rehydrate the dried shiitake mushrooms. Place the mushrooms in a large bowl with some water and swirl them around with your fingers to rinse off dirt and debris. Pour out the water and repeat the washing one more time.

2. 2

   Prep aromatics and tofu: Peel and cut the carrot. Slice in half lengthwise, then lay each half down and cut into 1/4-inch slices at a slight angle.

3. 3

   Pan fry tofu: Heat a wok (or stainless steel pan) on high until hot and the sides begin to smoke, about 1 to 2 minutes.

4. 4

   Stir fry aromatics and mushrooms: Turn the heat to high. Using the remaining oil in the wok, stir fry the ginger and garlic for 40 to 50 seconds until aromatic. Lower the heat.

5. 5

   Cook in the clay pot: Transfer the stir-fry ingredients from the wok to a clay pot.