Cabbage stewed with tofu
Sweet napa cabbage and firm tofu wedges simmer gently until the broth turns mellow and the tofu drinks in vegetable sweetness. Light, warming and endlessly comforting, it is the quiet hero of everyday home cooking.
Instructions
- 1
Buy the tofu and wash it clean, set aside for later use.
- 2
Cut into triangular pieces and set aside.
- 3
The white cabbage leaves and bok choy were torn into large pieces by hand.
- 4
Put it in a bowl and set aside.
- 5
Soak the vermicelli in warm water for 10 minutes until it softens.
- 6
Add Wei Ji Xian seasoning.
- 7
Mix well and set aside.
- 8
Pour oil into the pan and heat it.
- 9
Pour in the tofu.
- 10
Fry both sides until golden brown.
- 11
Put it in a large bowl and set aside.
- 12
Heat oil in another pan.
- 13
Add the cabbage and stir-fry, then season with salt.
- 14
Add tofu and stir-fry.
- 15
Pour in the vermicelli and stir-fry together.
- 16
Mix well and it’s done. Serve.
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Ingredients
Main Ingredients
- Chinese cabbageto taste
- Tofu200 g
- Vermicellito taste
Seasonings
- oila pinch
- Salta pinch