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Baicai dun doufu
Cabbage and tofu stew
Baicai dun doufu (白菜炖豆腐): northern Chinese napa cabbage and tofu stewed in a light broth
In Beijing, Shenyang and Harbin, napa cabbage is stored by the hundredweight for winter, and this gentle stew of cabbage and tofu is what many families eat on a cold evening with steamed buns or rice. The cabbage softens and sweetens into the broth, while the tofu turns silky and swells with flavour; ginger and white pepper give it warmth. Salt is the only seasoning, so it stays gluten free. Each portion has about 230 kcal and roughly 21 g of protein, from 150 g of firm tofu. The common mistake is adding all the cabbage at once: the leaves overcook while the thick stems stay crunchy. Chef's tip: fry the cabbage stems in the oil until their edges brown before adding water; it gives the broth a sweet, toasty depth.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb napa cabbage (Chinese leaf)stems and leaves separated, cut into 4 cm pieces
- 1 ⅓ lb firm tofucut into 2 cm cubes
- 1 ½ tbsp vegetable oil
- 1 ⅛ in fresh gingersliced
- 3 spring onionswhites in lengths, greens sliced
- 3 ¼ cups waterhot
- 1 ½ tsp salt
- ½ tsp ground white pepper
- 1 tsp toasted sesame oil (optional)
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Method
0/5 doneStep 1: Heat 1 ½ tbsp vegetable oil in a large pot or casserole over a medium-high heat. Fry 1 ⅛ in fresh ginger and the spring onion whites from 1 ¾ spring onions for 30 seconds.
Step 2: Add the cabbage stems from 10 ½ oz napa cabbage (Chinese leaf) and stir-fry for 3–4 minutes, until their edges turn translucent and lightly golden.
4 minStep 3: Pour in 3 ¼ cups water, add 1 ⅓ lb firm tofu and bring to the boil. Lower the heat and simmer for 10 minutes, until the broth has turned pale and milky and the tofu has puffed slightly.
10 minStep 4: Add the cabbage leaves from 10 ½ oz napa cabbage (Chinese leaf), 1 ½ tsp salt and ½ tsp ground white pepper, and simmer for another 5 minutes, until the leaves are soft and silky.
5 minStep 5: Taste for salt, drizzle with 1 tsp toasted sesame oil and scatter over the rest of 1 ¼ spring onions. Serve in bowls with plenty of broth.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 21 g
- Carbs
- 9 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baicai dun doufu take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of napa cabbage (chinese leaf)?
- Savoy or spring greens, same weight.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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