Tofu Mushroom Claypot

This dish was inspired by a meal I had at a remarkable restaurant in London that I went to with Alice Cooper called Hakkasan.  Very chic, very pricy and every bite of every dish I sampled was right on the money.  We went back the next night and ate again.

Honestly, I am not the world’s most ardent tofu fan.  It is a great source of protein and takes on a good marinade well, but it is pretty processed, usually mediocre and so often trying to replace food that it is not.  This dish rocked my world.  This is a tofu dish that is supposed to have tofu in it.  I use medium or soft tofu, which is pressed to release extra water, and practically melts in your mouth.  The arrowroot thickens the simple sauce beautifully.  Best cooked in a traditional clay pot with a lid, though a ceramic dish with a lid will also work.

Yields: 2-4 servings


1 block medium or soft tofu, pressed between 2 plates to drain excess water,
cut into �-inch cubes
15-20 cremini mushrooms (small, evenly-sized ones better)
4 tablespoons shoyu
2 tablespoon agave nectar
1 tablespoon maple syrup
2 tablespoons sake or mirin
1-1/2 to 2 tablespoons ginger juice, from finely shredded squeezed ginger
2-3 cloves garlic, pressed
3 tablespoons arrowroot
3 green onions, chopped
jalepeno pepper, sliced thinly


Preheat the oven to 350?F

Drain the water the tofu is packaged in. Place the tofu on a plate, with another plate on top of it. Put a light weight on top, such as a small bottle of water. Let stand for 10-15 minutes to press out excess water. This will help the tofu absorb the flavor of the marinade. Drain off water and blot dry with a clean towel.

Place in a clay pot or casserole dish with mushrooms.

Mix together shoyu, agave, maple syrup, sake or mirin, ginger juice and pressed garlic. Stir in arrowroot until dissolved.

Pour over tofu and mushrooms and fold gently to coat. Fold in chopped green onions.

Bake, covered for 35-45 minutes.
Top with sliced jalepeno pepper as much or as little as desired


Serve hot!


Store in a sealed container in the fridge for up to 3 days. The flavors are even better the second day!

Tagged:   gluten-free plant-based recipes