Braised Tofu Puffs with Glass Noodles and Napa Cabbage in Claypot 砂煲大白菜粉絲炆豆卜

A hearty vegetarian claypot dish featuring tender tofu puffs, slippery glass noodles, and sweet Napa cabbage, all braised in a savory clear broth. It's comforting and packed with various textures.

Nutrition (per serving)

Ingredients

• 200g tofu puffs, halved
• 300g Napa cabbage, cut into large pieces
• 50g dried glass noodles, soaked until soft
• 4 dried shiitake mushrooms, soaked and sliced
• 2 cloves garlic, minced
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 cups vegetable broth
• 1 tbsp cooking oil
• Salt to taste

Steps

1. Heat cooking oil in a claypot or large pot over medium heat. Add minced garlic and sauté until fragrant.
2. Add the sliced shiitake mushrooms and Napa cabbage. Stir-fry for 2-3 minutes until the cabbage starts to soften.
3. Pour in the vegetable broth, light soy sauce, sugar, and white pepper. Bring to a simmer.
4. Add the tofu puffs and soaked glass noodles. Stir gently to combine.
5. Cover the claypot and braise for 15-20 minutes over low heat, allowing the flavors to meld and the glass noodles to absorb the broth. Check seasoning and add salt if needed.
6. Serve hot directly from the claypot.

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