Napa Cabbage-Stewed Tofu

白菜炖豆腐

Napa Cabbage-Stewed Tofu — Home-styleShandong home cooking.

Ingredients

• napa cabbage
• soft tofu
• scallions
• dark soy sauce
• sesame oil
• vegetable broth

Instructions

1. Core napa cabbage and chop into 3 cm wide ribbons. Rinse and drain well. Gently press excess water from tofu using paper towels — do not crumble.
2. Heat a nonstick or well-seasoned wok over medium-low heat. Add half the scallions (white parts only) and stir 30 seconds until aromatic. (White scallion pieces soften and release fragrance)
3. Add cabbage and stir-fry 2 minutes until slightly wilted. Pour in vegetable broth and dark soy sauce. Bring to a gentle simmer.
4. Carefully slide tofu cubes into broth. Reduce heat to low, cover, and simmer 12 minutes — do not stir vigorously.
5. Uncover, gently stir in remaining scallions and sesame oil. Simmer uncovered 2 more minutes to meld flavors. (Broth glistens with oil sheen; tofu remains intact and plump)