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Chinese Braised Cabbage with Tofu
In Chinese cuisine, the simplest ingredients often create the most comforting dishes. Braised cabbage with tofu exemplifies how humble components can transform into a nourishing masterpiece.
INGREDIENTS
Main Ingredients
- ·200g Tofu (cut into uniform cubes)
- ·500g Napa cabbage (break off the leaves, wash clean, and separate the cabbage stalks from the leaves)
Additional Ingredients
- ·10g Green onion (cut into sections)
- ·10g Ginger (sliced)
- ·20g Garlic leaves (cut into sections)
- ·300g Wide glass noodles (soaked in advance)
- ·15ml Cooking oil
Seasonings
- ·5ml Cooking wine
- ·5g Salt
- ·300ml Water
- ·3ml Sesame oil
DIRECTIONS
Step 1
Cut the tofu into uniform cubes and set aside. Break off the leaves of the napa cabbage, wash them clean, and cut the cabbage stalks and leaves into pieces separately.
Step 2
Cut the green onion into sections, slice the ginger, and cut the garlic leaves into sections, then set them aside.
Step 3
Pour 15ml of cooking oil into a pot. After it gets hot, add the ginger slices and green onion sections, and stir-fry over high heat for 5 seconds until fragrant.
Step 4
First, add the cabbage stalks and stir-fry until softened, then add the cabbage leaves and stir-fry until the whole becomes soft and juicy.
Step 5
Pour 5ml of cooking wine along the edge of the pot, add 5g of salt, and pour in 300ml of water (the water level should cover about 2/3 of the cabbage).
Step 6
After the water boils, gently put in the tofu cubes. Shake the pot to ensure even heating, then cover the pot and simmer over low heat for 5 minutes.
Step 7
Add 300g of the soaked wide glass noodles, cover the pot and continue to cook for 3 minutes until the noodles become transparent.
Step 8
Sprinkle with the cut garlic leaves, drizzle 3ml of sesame oil, turn off the heat, stir well, and then serve.