Vegan Lion’s Head stew (素狮子头)

By WoonHeng · 60 min

Ingredients

Instructions

1. Finely chop the mushrooms, cashews, carrot and water chestnut, then set them aside.
2. Put the tofu in a cheesecloth bag and squeeze out as much liquid as you can until it becomes a fairly dry paste.
3. Move the tofu to a large bowl, add the chopped ingredients, then season with soy sauce, salt, sugar, white pepper, toasted sesame oil and cornstarch. Mix until well combined.
4. Divide the mixture into 9 portions and press each one between your palms into a ball.
5. Preheat the air fryer to 390°F (200°C) for 3 minutes. Air fry the tofu balls for about 10 to 12 minutes, until golden brown. Remove and set aside.
6. Heat a ceramic pot over high heat and add 1 tablespoon of oil to coat the bottom.
7. Add the ginger and fry until golden brown, then add the mushrooms and cook for about 1 to 2 minutes, until fragrant.
8. Add the garlic and then the carrot, stirring constantly for about another minute.
9. Slowly pour in the vegetable stock and bring to a rolling boil. Add the Napa cabbage and the sauce seasoning, then stir to combine.
10. Arrange the tofu balls on top of the cabbage, cover, lower the heat and simmer for about 15 to 20 minutes. Check from time to time that there is enough liquid to cook the vegetables.
11. Garnish with chopped scallions and a drizzle of toasted sesame oil, adjust the seasoning if needed, and serve warm.

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

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