Braised Tofu Puffs with Glass Noodles and Napa Cabbage in Claypot砂煲大白菜粉絲炆豆卜
A hearty vegetarian claypot dish featuring tender tofu puffs, slippery glass noodles, and sweet Napa cabbage, all braised in a savory clear broth. It's comforting and packed with various textures.
01Ingredients
- 200g tofu puffs, halved
- 300g Napa cabbage, cut into large pieces
- 50g dried glass noodles, soaked until soft
- 4 dried shiitake mushrooms, soaked and sliced
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 cups vegetable broth
- 1 tbsp cooking oil
- Salt to taste
Nutrition (per serving)285kcal
- Protein14.5g
- Carbs28g
- Fat12.5g
Fiber 3.5 gSodium 580 mg
02Steps
- Heat cooking oil in a claypot or large pot over medium heat. Add minced garlic and sauté until fragrant.
- Add the sliced shiitake mushrooms and Napa cabbage. Stir-fry for 2-3 minutes until the cabbage starts to soften.
- Pour in the vegetable broth, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Add the tofu puffs and soaked glass noodles. Stir gently to combine.
- Cover the claypot and braise for 15-20 minutes over low heat, allowing the flavors to meld and the glass noodles to absorb the broth. Check seasoning and add salt if needed.
- Serve hot directly from the claypot.
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