Temple-Kitchen Tofu Claypot
Tofu is simmered slowly in a claypot with shiitake mushrooms and bamboo shoots — a gently nourishing main course from the temple kitchen.
✍️ Veg.Pub EditorialPublished 2026-05-07👁 55 views
Calories
260
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Firm tofu300g
- Dried shiitake mushrooms20g
- Winter bamboo shoots80g
- Ginger slices4 (slices)
- Light soy sauce12ml
- Cooking oil15ml
👩🍳 Steps
- 1Cut the tofu into thick slices and pat dry with paper towels.
- 2Rehydrate the shiitake mushrooms in advance and slice, and slice the bamboo shoots.
- 3Heat oil in the pan and pan-fry the tofu on both sides until lightly golden; remove.
- 4Sizzle the ginger slices in the pan, then add the shiitake mushrooms and bamboo shoots and stir-fry until fragrant.
- 5Add the mushroom soaking liquid and light soy sauce and bring to a boil.
- 6Add the tofu, transfer to a claypot, and simmer over low heat for 15 minutes.
📊 Nutrition
| Protein | 16g |
| Iron | 2.8mg |
| Calcium | 170mg |
| Fiber | 4g |
Introduction
"Xiangji Chu" is an elegant traditional name for a temple kitchen, and this claypot tofu dish comes straight from that tradition of Buddhist vegetarian cooking. Tofu is pan-fried until lightly golden, then simmered slowly in a claypot with shiitake mushrooms and bamboo shoots. There's no onion or garlic here — the savoriness comes entirely from ginger and the natural umami of the mushrooms. The finished tofu is soaked through with broth, tender and comforting, making it an ideal main dish for warming up on a cold autumn or winter day, and hearty enough to serve to guests.
Nutrition Highlights
- Tofu is an excellent source of plant protein, and pan-frying it until golden helps the surface soak up more flavor from the broth
- Shiitake mushrooms are rich in polysaccharides and savory amino acids, making them a natural way to boost umami
- Winter bamboo shoots add dietary fiber along with a crisp textural contrast
- Slow simmering in a claypot lets the ingredients absorb flavor fully, reducing the need for extra seasoning
Tips
- Pat the tofu dry with paper towels before pan-frying to prevent oil splatter and help it brown more easily
- Rehydrate the shiitake mushrooms in warm water ahead of time, then strain and add the soaking liquid to the claypot for extra depth of flavor
- The longer the claypot simmers over low heat, the more flavorful the tofu becomes — feel free to extend the cooking time if you have it
Author: Veg.Pub Editorial
