Cabbage and Tofu Stew
白菜炖豆腐
Hearty northeastern Chinese stew featuring soft tofu and cabbage braised with pork belly. A comforting winter dish combining tender vegetables and protein in warming, savory broth.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cut napa cabbage in half, use the head part, tear into large pieces by hand.
Prepare pork belly slices, prepare firm tofu cut into pieces.
Prepare chopped green onions and ginger strips.
Heat pan with cold oil, add pork belly, star anise, slowly render the fat from pork belly on low heat.
After pork belly fat is rendered, both sides golden brown, add green onions and ginger and stir-fry until fragrant, add napa cabbage, continuously stir-fry.
Continuously stir-fry to release water from cabbage, stir-fry until cabbage slightly softens.
After cabbage is soft, add light soy sauce, dark soy sauce, white sugar and continuously stir-fry.
Add two small bowls of water, water level should be level with the napa cabbage.
Add firm tofu, add salt, thirteen spice, stew on medium heat for 5 to 8 minutes.
When sauce is reduced by half, add chicken bouillon, then serve.
- Stir-fry the napa cabbage until soft before adding the soup.
- The napa cabbage should not be stewed for too long; it should be done within ten minutes.
- When pan-frying the pork belly, be sure to fry it for a while longer to render out the fat from the pork belly, so the stewed napa cabbage will taste better.
- Follow the recipe ingredients strictly; if you don't have all the seasonings, prepare everything before cooking. For example, straw mushroom dark soy sauce has the best coloring effect, making the dish look beautiful.
- Only by following the recipe method can you make a delicious and beautiful dish.