Braised Napa Cabbage with Fried Tofu and Glass Noodles 白菜粉絲炆炸豆腐

A comforting and savory vegetarian dish featuring tender braised Napa cabbage, crispy fried firm tofu, and soft glass noodles, all simmered in a fragrant ginger and soy-based sauce.

Nutrition (per serving)

Ingredients

• 400g Firm Tofu, fried
• 500g Napa Cabbage, cut into large pieces
• 50g Glass Noodles, soaked
• 100g Fresh Shiitake Mushrooms, sliced
• 30g Ginger, sliced
• 15g Garlic, minced
• 300ml Vegetable Broth
• 2tbsp Vegetarian Oyster Sauce
• 1tbsp Light Soy Sauce
• 1tsp Dark Soy Sauce
• 1tsp Sugar
• 0.25tsp White Pepper
• 1tsp Sesame Oil
• 1tbsp Cornstarch
• 2tbsp Water (for slurry)
• 2tbsp Cooking Oil

Steps

1. Heat cooking oil in a large pot or wok. Sauté ginger and garlic until fragrant.
2. Add shiitake mushrooms and Napa cabbage. Stir-fry until the cabbage starts to soften.
3. Add fried tofu, vegetable broth, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil.
4. Reduce heat, cover, and braise for 10-15 minutes, or until Napa cabbage is tender.
5. Add soaked glass noodles to the pot. Stir gently and cook for 2-3 minutes until the noodles are soft.
6. Whisk cornstarch with water to make a slurry. Stir into the pot gradually to thicken the sauce to your desired consistency.
7. Drizzle with sesame oil, stir well, and serve hot.

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