Cherry & Dennis Recipes
Braised Napa Cabbage with Tofu Puffs
娃娃菜炆豆卜
Recipe overview
Braised Napa Cabbage with Tofu Puffs is a practical home-style dish presented in twelve clear steps.
01
Ingredients
Ingredients
- 600 g napa cabbage
- 180 g tofu puffs
- 2 cloves garlic
- 1 tbsp cooking oil
- 1 tbsp oyster sauce
- 250 ml water
- 0.50 tsp salt
- 1 tsp sesame oil
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- pot
- spatula
- ladle
- serving plate
03
Steps
Step 1
Cut the main ingredient
Wash the napa cabbage and cut the stems and leaves separately into roughly 5 cm pieces.
Step 2
Prepare supporting ingredients
Halve each tofu puff and press gently to remove excess oil.
Step 3
Blanch to remove impurities
Blanch the cabbage stems in boiling water for exactly 1 minute, adding the leaves at the end just to wilt.
Step 4
Drain well
Drain the cabbage thoroughly, keeping stems and leaves separate.
Step 5
Fry the aromatics
Heat 1 tbsp cooking oil and fry the 2 minced garlic cloves over medium heat until aromatic.
Step 6
Fry the sauce
Add 1 tbsp oyster sauce and fry for exactly 1 minute without scorching.
Step 7
Coat the main ingredient
Add the cabbage stems first and toss to coat, then fold in the leaves.
Step 8
Add water and boil
Pour in 250 ml water and bring it to a boil.
Step 9
Braise gently
Cover and braise the cabbage over low heat for exactly 10 minutes.
Step 10
Add supporting ingredients
Add the tofu puffs, press them into the liquid, cover and braise for exactly 5 minutes.
Step 11
Reduce and season
Uncover, add 1/2 tsp salt and 1 tsp sesame oil, and reduce over medium heat until lightly thickened.
Step 12
Plate and serve
Plate the cabbage and broth-filled tofu puffs and serve hot.
Common mistakes
- Do not skip the doneness check.
Tips
Measure every ingredient before starting.
