Cabbage Tofu Delicata Squash Stew - 白菜豆腐锅

By WoonHeng · 35 min

Ingredients

Instructions

1. Cut the tofu lengthwise into slices of your preferred thickness.
2. Pan-fry the tofu in oiled non-stick pan over low-medium heat until golden brown. Set aside.
3. Layer Napa cabbage in a tall pot or clay pot, then add the squash, mushrooms and green onion, and place the tofu on top.
4. Fry the ginger in a little oil until fragrant, then add the garlic and chili and stir-fry for a few seconds until fragrant.
5. Add the soy sauce, vegan oyster sauce and Shaoxing wine, then slowly add the water or vegetable stock.
6. Bring to a rolling boil and boil for 30 seconds, then take off the heat.
7. Pour the sauce over the vegetables, cover, and cook over medium heat for 8 to 10 minutes, until the Napa cabbage is tender.
8. Taste and add seasoning if needed, then serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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