Northern-style · Vegetarian

Napa Cabbage & Tofu Stew

Name: Napa Cabbage & Tofu Stew
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g napa cabbage; 350 g firm tofu; 10 g ginger, sliced; 1 tbsp neutral oil; 500 ml water or unsalted vegetable stock; 0.5 tsp salt; 1 tsp sesame oil, optional

白菜炖豆腐 · Bái cài dùn dòu fu

Napa cabbage and firm tofu simmered in a gentle ginger broth. Start thick cabbage stems before adding their softer leaves.

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Prep12 min

Cook22 min

Serves2

DifficultyEasy

Napa Cabbage & Tofu Stew — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare cabbage and tofu
Rinse cabbage thoroughly and separate chopped stems from leaves. Drain tofu and cut into 2 cm cubes.
02
Start with stems
Heat oil over medium heat. Stir ginger and cabbage stems 3–4 minutes until lightly softened.
03
Simmer
Add stock and tofu, bring to a gentle boil and simmer 10 minutes without vigorous stirring.
04
Add leaves and finish
Add cabbage leaves and salt; simmer another 5–7 minutes until all cabbage is tender. Add optional sesame oil just before serving.