Cabbage, Mushroom, and Tofu Stew

Press the firm tofu with kitchen paper to remove surface moisture, cut into pieces; separate the stems and leaves of the cabbage, slice the mushrooms thickly, and mix the sauce ingredients in a small bowl.

💡 Tip: Drying the tofu before frying makes it more aromatic; cook the stems first and add the leaves later for better texture.

About 7 min

Pour 1 tablespoon of vegetable oil into the pan, and pan-fry the tofu over medium heat until golden on both sides, then set aside.

💡 Tip: Using tofu instead of meat can still provide a feeling of fullness, and frying it first will enhance the aroma of the stew.

About 8 min

In the same pan, add a little more oil, sauté the ginger slices and minced garlic until fragrant, then add the mushrooms and carrot, stir-frying until the edges of the mushrooms are slightly colored.

💡 Tip: Sauté the mushrooms until fragrant before adding water to concentrate the flavor.

About 6 min

Add the cabbage stems and stir-fry for 1 minute, then pour in the water or mushroom soaking water, light soy sauce, vegetarian oyster sauce, dark soy sauce, and white pepper powder, cover the pot, and simmer on low heat for 5 minutes.

💡 Tip: If using dried mushrooms, do not waste the soaking water; it is a natural plant-based broth.

About 7 min

Return the fried tofu and cabbage leaves to the pot, simmer for another 4 minutes; drizzle in the cornstarch slurry to thicken the sauce gently, and finally add sesame oil and sprinkle with chopped green onion or cilantro.

💡 Tip: If you like it with rice, leave more sauce; if you prefer a lighter taste, you can omit the sesame oil, and it will still be delicious.

About 7 min