Home-styleEasy 30 min serves 3 Vegetarian-ok

Enoki Mushroom and Tofu Clay Pot (金针菇豆腐煲)

Name: Enoki Mushroom and Tofu Clay Pot (金针菇豆腐煲)
Total time: 30 min
Yield: 3 servings
Cuisine: Home-style Chinese
Ingredients: firm tofu, cut into 2 cm cubes; enoki mushrooms, roots trimmed; garlic, minced; ginger, sliced thin; light soy sauce; dark soy sauce; oyster sauce; vegetable stock; cornstarch; scallion, chopped

金针菇豆腐煲 · jīn zhēn gū dòu fu bāo

家庭快手版 · Home version: Family version builds it in a saucepan with a simple soy-garlic broth; restaurant version finishes in a clay pot over a flame so the base caramelises and the pot keeps it bubbling at the table.

A cold-weather one-pot: enoki gives a springy bite and a natural glutinous broth, tofu carries the sauce, and the clay pot keeps it hot long after it leaves the stove.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Vegetarian Comfort Food

Ingredients

firm tofu, cut into 2 cm cubes北豆腐（切2厘米块）🛒 local400 g
enoki mushrooms, roots trimmed金针菇（去根）🛒 local300 g
garlic, minced蒜（剁末）🛒 local12 g
ginger, sliced thin姜（切片）🛒 local6 g
light soy sauce生抽🏮 asian30 ml
dark soy sauce老抽🏮 asian5 ml
oyster sauce蚝油🏮 asian15 ml
vegetable stock素高汤🛒 local250 ml
cornstarch玉米淀粉🏮 asian10 g
scallion, chopped葱（切花）🛒 local15 g

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Instructions

1Press tofu 10 minutes and cube it; trim enoki roots and separate into small bundles.
备料
🔍 Look for 10 分钟 · 10 minutes
Visual: 豆腐边角挺、金针菇松散干爽。Tofu holds firm edges; enoki bundles are loose and dry.
You know it's right when: 砧板不积水。No water on the board.
2Fry tofu cubes in a little oil over medium heat until two sides are golden; set aside.
煎豆腐
🔍 Look for Medium heat 6 分钟 · 6 minutes
Visual: 两面深金，铲动手感轻。Two faces are deep gold; the cube sounds light when moved.
You know it's right when: 豆腐能完整离锅。Cubes release from the pan cleanly.
3In the same pot, fry garlic and ginger 30 seconds until fragrant.
爆香
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 蒜浅金、油亮出香。Garlic is pale gold; oil is glossy and aromatic.
You know it's right when: 不焦不苦。No browning or bitter smell.
4Add both soy sauces, oyster sauce and stock; bring to a simmer.
调汤
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 汤转清亮琥珀色、冒小泡。Broth turns a clear amber and small bubbles break the surface.
You know it's right when: 热气咸鲜微甜。Steam smells savoury and slightly sweet.
5Return tofu, pile enoki on top, cover and simmer 8 minutes.
焖煲
🔍 Look for Medium-low 8 分钟 · 8 minutes
Visual: 金针菇塌软出滑汁、汤收三分之一。Enoki wilts and releases a silky broth; sauce reduces by a third.
You know it's right when: 汤汁薄挂勺背。Broth coats the back of a spoon lightly.
6Thicken with cornstarch slurry, scatter scallion and serve bubbling in the pot.
收汁
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 汁发亮、表面随热轻颤。Sauce is glossy and the surface still trembles with heat.
You know it's right when: 边缘持续冒泡。Bubbles break at the rim steadily.

Tips

· Do not wash enoki under running water — it turns slimy.
· Fry the tofu first so it holds up in the broth.
· Vegetarian oyster sauce keeps the whole dish meat-free.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library