Braised Tofu and Vegetables In clay pot (dau hu kho chay)

This is one of my family's restaurant recipes for vegetarian. It became a very popular item on the menu. The pineapple gives this dish a tropical-sweet flavor.
Ingredients:
5 oz firm tofu, cut into cubes and deep-fried
2 oz each of white cabbage, red onions, green beans and celery, cut into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
2 oz fresh pineapple, cut into chunks
2 dry shitake mushrooms, soaked in water and sliced (reserve some of soaking liquid)
2 button mushrooms, cut into chunks
2 cloves garlic, chopped

Sauce:
1 tbs sugar
1/2 tsp salt
2 tbs soy sauce
1 tbs mushrooms sauce
1 tsp mushroom seasoning
3 tbs canola oil
1/4 cup water
1/4 cup mushroom soaking liquid

Directions:
Combine sauce in a bowl and set aside.
In clay pot over medium heat, heat oil and add onions and garlic. Stir until fragrant. Add carrots, celery and both mushrooms. Cook for 2 minutes and add the rest of the ingredients except the sauce and stir briefly. Cook for two minutes and add the sauce.

 Bring to boil, cover, and continue to cook for 5 minutes. Uncover and cook for another 5 minutes. Serve..