step 1

In a clay pot, combine washed rice and vegetable broth. Soak for 1 hour.

step 2

Make the sauce: Combine vegetable broth, dark soy sauce, sugar, and mushroom oyster sauce. Set aside.

step 3

Heat a clay pot or sauce pan over high heat. Add in oil and garlic and stir-fry for 1 minute. Add in tofu and fry on both sides. Add in dark soy sauce and sugar. Mix tofu until evenly coated in sauce. Add in Shaoxing wine and cook until liquid is absorbed. Remove from pan.

step 4

Cook mushrooms with oil over high heat. Add soy sauce and white pepper. Stir-fry for 1-2 minutes. Add back in your tofu. Set aside.

step 5

Bring rice and broth to a boil. Reduce heat to low/medium and cover for 8-10 minutes. At this point most of the liquid should have been absorbed! Add in mushrooms, tofu, and bok choy. Pour in half of your sauce mixture and cook for 15-20 minutes on low heat. Pour in remaining sauce and garnish with scallions.