Braised Napa Cabbage with Fried Tofu and Glass Noodles白菜粉絲炆炸豆腐
A comforting and savory vegetarian dish featuring tender braised Napa cabbage, crispy fried firm tofu, and soft glass noodles, all simmered in a fragrant ginger and soy-based sauce.
01Ingredients
- 400g Firm Tofu, fried
- 500g Napa Cabbage, cut into large pieces
- 50g Glass Noodles, soaked
- 100g Fresh Shiitake Mushrooms, sliced
- 30g Ginger, sliced
- 15g Garlic, minced
- 300ml Vegetable Broth
- 2tbsp Vegetarian Oyster Sauce
- 1tbsp Light Soy Sauce
- 1tsp Dark Soy Sauce
- 1tsp Sugar
- 0.25tsp White Pepper
- 1tsp Sesame Oil
- 1tbsp Cornstarch
- 2tbsp Water (for slurry)
- 2tbsp Cooking Oil
Nutrition (per serving)385kcal
- Protein18.5g
- Carbs28g
- Fat22.5g
Fiber 3.5 gSodium 890 mg
02Steps
- Heat cooking oil in a large pot or wok. Sauté ginger and garlic until fragrant.
- Add shiitake mushrooms and Napa cabbage. Stir-fry until the cabbage starts to soften.
- Add fried tofu, vegetable broth, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil.
- Reduce heat, cover, and braise for 10-15 minutes, or until Napa cabbage is tender.
- Add soaked glass noodles to the pot. Stir gently and cook for 2-3 minutes until the noodles are soft.
- Whisk cornstarch with water to make a slurry. Stir into the pot gradually to thicken the sauce to your desired consistency.
- Drizzle with sesame oil, stir well, and serve hot.
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