Braised Tofu Puffs with Glass Noodles and Napa Cabbage大白菜粉絲炆豆卜
Fluffy tofu puffs, translucent glass noodles, and sweet napa cabbage are gently braised in a savory vegetarian broth. This comforting dish is full of texture and rich in umami, perfect for a hearty plant-based meal.
01Ingredients
- 200g tofu puffs (豆卜)
- 100g glass noodles (粉絲)
- 500g napa cabbage, cut into chunks
- 3 cloves garlic, minced
- 2 slices ginger
- 4 cups vegetarian broth
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cooking oil
- 1 tbsp cornstarch slurry (optional, for thickening)
Nutrition (per serving)187kcal
- Protein9.2g
- Carbs18.4g
- Fat7.8g
Fiber 2.1 gSodium 582 mg
02Steps
- Soak glass noodles in warm water for 15-20 minutes until softened. Drain and set aside.
- In a large pot or wok, heat cooking oil over medium heat. Sauté minced garlic and ginger slices until fragrant.
- Add napa cabbage chunks to the pot and stir-fry for 3-5 minutes until slightly softened.
- Pour in vegetarian broth, light soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring to a boil.
- Add tofu puffs to the pot. Cover and simmer for 15 minutes, allowing tofu puffs to absorb the flavors.
- Stir in the soaked glass noodles and cook for another 3-5 minutes until they are tender and have absorbed some liquid.
- If desired, stir in cornstarch slurry to slightly thicken the sauce. Serve hot.
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