Vegan Lion's Head Stew (素狮子头)

By WoonHeng · 90 min

Ingredients

Instructions

1. Chop the mushrooms, cashews, carrot and water chestnut very finely and set aside.
2. Wring the pressed tofu in a cheesecloth bag until as much liquid as possible is out and it becomes a fairly dry paste.
3. Put the tofu in a large bowl, add the chopped ingredients, then season with soy sauce, salt, sugar, white pepper, a drizzle of sesame oil and the cornstarch. Mix until well combined.
4. Divide into 9 portions and press each between your palms into a ball.
5. Preheat the air fryer to 390°F (200°C) for 3 minutes. Air fry the tofu balls until golden brown, about 10–12 minutes. Remove and set aside.
6. Heat a ceramic pot over high heat and add 1 tablespoon of oil to coat the base.
7. Add the ginger and fry until golden brown, then add the mushrooms and cook until they release their fragrance, about 1–2 minutes.
8. Add the garlic and carrot and stir constantly for about another minute.
9. Pour in the vegetable stock slowly and bring to a rolling boil. Add the Napa cabbage and the sauce seasonings, then stir to combine.
10. Arrange the tofu balls on top of the cabbage, cover, reduce the heat and simmer for 15–20 minutes, checking from time to time that there is enough liquid to cook the vegetables.
11. Garnish with scallions and a drizzle of sesame oil, season to taste if needed, and serve warm.

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

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