Braised Eggplant with Tofu and Shiitake Mushrooms in a Clay Pot

Ingredients

• 1 cup dried shiitake mushrooms (about 10 small mushrooms)
• 2 cups neutral oil, such as vegetable or canola oil
• 1 1/2 pounds Japanese eggplant
• 1 shallot, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon Shaoxing rice wine, optional
• 1 tablespoon chu hou paste (sometimes called chee hou sauce; see Cook’s Note)
• 3 tablespoons vegetarian oyster sauce (see Cook’s Note)
• 2 tablespoons light soy sauce
• 1 tablespoon vegetable umami seasoning, such as Yondu (see Cook’s Note)
• 1 teaspoon sugar
• Kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 pound medium-firm or firm tofu, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• Cooked rice, for serving

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