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

Fluffy tofu puffs, translucent glass noodles, and sweet napa cabbage are gently braised in a savory vegetarian broth. This comforting dish is full of texture and rich in umami, perfect for a hearty plant-based meal.

Nutrition (per serving)

Ingredients

• 200g tofu puffs (豆卜)
• 100g glass noodles (粉絲)
• 500g napa cabbage, cut into chunks
• 3 cloves garlic, minced
• 2 slices ginger
• 4 cups vegetarian broth
• 2 tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cooking oil
• 1 tbsp cornstarch slurry (optional, for thickening)

Steps

1. Soak glass noodles in warm water for 15-20 minutes until softened. Drain and set aside.
2. In a large pot or wok, heat cooking oil over medium heat. Sauté minced garlic and ginger slices until fragrant.
3. Add napa cabbage chunks to the pot and stir-fry for 3-5 minutes until slightly softened.
4. Pour in vegetarian broth, light soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring to a boil.
5. Add tofu puffs to the pot. Cover and simmer for 15 minutes, allowing tofu puffs to absorb the flavors.
6. Stir in the soaked glass noodles and cook for another 3-5 minutes until they are tender and have absorbed some liquid.
7. If desired, stir in cornstarch slurry to slightly thicken the sauce. Serve hot.

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