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What you Need for an Easy Vegan Lion’s Head Stew

July 26, 2020 by woonheng 32 Comments

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This Vegan Lion’s Head stew (素狮子头) is healthy and delicious which is perfect for any season of the year. The recipe is easy and made with an assortment of crunchy ingredients such as cashew, carrot, and water chestnut.

vegan-lions-head-stew

Vegan Lion’s Head Stew ‘素狮子头’

狮子头 in Chinese means Lion’s Head which is a famous dish in China that consists of large meatballs braised in vegetables. It is believed that these meatballs got their name as they resemble the head of the Chinese guardian lion ornament.

I personally have not heard of this dish before until I met my Taiwanese friend whose mom owned a small restaurant that specialized in Shanghainese food.

To veganize these famous meatballs, I used tofu and other crunchy vegetables to form them into balls which were then fried until golden brown. These balls were great as-is but it was more delicious when she braised them with lots of Napa Cabbage.

The result is a light and luscious meal packed with a flavorful and crunchy texture that you’ll want the whole bowl to yourself.

vegan-lions-head-stew

How to make Vegan Lion’s Head Stew ‘素狮子头’

It may seem like a lot of chopping work for these balls but you can streamline this process using a food processor. I prefer to chop my veggies manually for that uneven sizes to get that rustic look and crunchy texture.

Step 1: To prepare the tofu filling ingredients, chop cashews, water chestnut, carrot, and mushroom into tiny bits, set aside.

Step 2: Then, place a block of tofu in a cheesecloth bag and wring out all the liquid until tofu turns somewhat pastey.

Vegan-Lion-Head-Stew

Step 3: Next, transfer the mashed tofu into a bowl and add the rest of the filling ingredients then mix until all incorporated. Then, season the mixture with soy sauce, sugar, salt, and a drizzle of toasted sesame oil. I added some cornstarch to bind all the ingredients together.

  • Add the chopped ingredients
  • Season and mix until well-combined

Step 4: Divide the mixture into 9 portions and form each into a ball.

Step 5: To cook the tofu balls, preheat the air fryer to 390°F (200°C) for 3 minutes, then air fry them for 10 to 12 minutes until golden brown. Set aside.

  • Air fry tofu balls
  • Until golden brown

Step 6: Meanwhile, heat a pot or saucepan over high heat and add a tablespoon of oil. Then, sauté ginger, mushrooms, garlic, carrot until fragrant.

Step 7: Slowly add the vegetable broth and Napa cabbage along with the seasoning.

Step 8: Lay tofu balls on top of the vegetables. Then, place a lid over, reduce the heat, and let it simmer for 15 to 20 minutes. Be sure you have enough liquid to cook the vegetables in. Serve warm as-is or with rice. It’s SOO good…

Cooking Tips and Variations

  • Chop vegetables into tiny bits so they will bind well with the tofu. This also prevents the mixture to fall apart easily.
  • Napa Cabbage is the most common vegetable to use because of the sweetness it lends to this dish. However, you can definitely sub with other vegetables such as bok Choy, savoy cabbage, or cabbage.
  • Water chestnut and cashews are two of my favorite ingredients to use to add the extra crunch. Other alternatives include jicama, edamame beans, and assorted nuts.
  • Other ways to cook the ‘meatball’ – I used the air-fried method in this recipe but deep fry and bake are two great alternatives.
    • To bake, preheat the oven to 425F, then lay ‘meatballs’ on a greased baking pan, and spray or brush the top with a thin layer of oil.
    • Bake until golden brown, turning in between if needed, about 25-30 minutes. For a crispier crust, broil for another 2-3 minutes. Please note that the balls may have a flat bottom due to the weight from the inside moisture. If you like a crispier and firmer tofu ball, turn the recipe into 12 balls instead of 9 and lower the baking time.
Vegan-lion-head-stew

This Vegan Lion’s Head Stew ‘素狮子头’ is

  • Delicious with a juicy
  • Healthy and light
  • Easily customizable
  • Tasty as-is or serve it with rice
  • Great for make-ahead meals
Vegan-lion-head-stew

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Vegan Lion’s Head Stew (素狮子头)

woonheng
This vegan lion's head stew (素狮子头) is made from tofu and other crunchy vegetables and then braised in a pool of sweet Napa cabbage. The recipe is easy to make, delicious, and healthy.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Asian, Chinese
Servings 3 people

Ingredients
  

Tofu Balls

  • 14 oz [397g] firm tofu pressed
  • 3-4 caps mushrooms used Bella
  • 2 tablespoons finely chopped carrot
  • 1 tablespoon toasted cashew chopped
  • 3-4 water chestnut finely chopped
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon white pepper
  • a drizzle of toasted sesame oil
  • 1½ tablespoons corn starch
  • a handful of chopped scallions
  • oil for cooking

Stew Ingredients

  • 3-4 cups chopped Napa cabbage
  • 1 small carrot sliced
  • 4 large dried shiitake mushrooms softened and stems removed
  • 4 slices ginger
  • 1 small bulb garlic smashed
  • 2 cups [473g] vegetable stock

Broth seasoning

  • 2 tablespoons soy sauce
  • ½ teaspoon salt or more if needed
  • a pinch of white pepper
  • a drizzle of toasted sesame oil

Instructions
 

  • Chop mushrooms, cashews, carrot, and water chestnut into tiny bits and set aside.
  • To prepare the tofu, place tofu in a cheesecloth bag and wring out as much liquid as possible into a somewhat dry paste.
  • Transfer tofu into a large mixing bowl, add the chopped ingredients, then season with soy sauce, salt, sugar, white pepper, a drizzle of toasted sesame oil, cornstarch and mix until well combined.
  • Divide the mixture into 9 portions. Form each portion into a ball by pressing it between both palms.
  • Preheat the air fryer to 390°F (200°C) for 3 minutes, then air fry tofu balls until golden brown, about 10 – 12 minutes. Remove and set aside

How to make the stew

  • Heat a ceramic pot over high heat, then add 1 tablespoon of oil to coat the bottom of the pot.
  • Add in the ginger and sauté until golden brown, then add the mushrooms. Continue to cook until mushrooms release its fragrant, about 1 to 2 minutes.
  • Add the garlic and then carrot and continue to cook for another minute or so by stirring continously.
  • Slowly pour in the vegetable stock and bring the mixture to a rolling boil. Add the Napa cabbage and sauce seasoning, then stir to combine.
  • Arrange the tofu balls on top of the Napa Cabbage, place a lid over, reduce the heat, and simmer for about 15 to 20 minutes. Check to make sure there is enough liquid to cook the vegetables from time to time.
  • Garnish with chopped scallions, a drizzle of toasted sesame oil and season accordingly, if needed. Serve warm and enjoy!

Video

Notes

  • TIP: To prepare the tofu with the best binding, you’ll need to remove as much moisture as possible. Additional cornstarch can be added to increase the binding but do not go over 3 tablespoons.
  • For a gluten-free option, please use tamari or any gluten-free soy sauce. 
  • If you can’t find water chestnuts, please use other crunchy vegetables such as jicama or edamame beans
  • Other nuts can be used to replace cashews or omit if you are allergic to nuts
  • White pepper has a wonderful aroma and more peppery but black pepper is also a good sub. 
  • Napa cabbage is the best option but other vegetables such as cabbage, bok choy, and Savoy cabbage are great alternatives. 
Keyword comfortfood, tofu
Tried this recipe?Let us know how it was!
Feel free to pin the below picture on your Pinterest Board for easy reference.
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Filed Under: Savory, Tofu

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Reader Interactions

Comments

  1. Gab

    February 14, 2023 at 7:56 pm

    5 stars
    I love so many Woon Heng recipes, but this one and pan fried Daikon Buns are my favorite! In my regular rotation with whatever veggies I have on hand. Thank you!!

    Reply
  2. Chris

    October 26, 2021 at 1:02 pm

    Could I bake the tofu balls in the oven since I don’t have an air fryer ?

    Reply
    • woonheng

      October 26, 2021 at 1:10 pm

      Thanks so much for your interest, Chris. I’ve updated the details for baking above and here you go:
      To bake, preheat the oven to 425F, then lay ‘meatballs’ on a greased baking pan, and spray or brush the top with a thin layer of oil.
      Bake until golden brown, turning in between if needed, about 25-30 minutes. For a crispier crust, broil for another 2-3 minutes. Please note that the balls may have a flat bottom due to the weight from the inside moisture. If you like a crispier and firmer tofu ball, turn the recipe into 12 balls instead of 9 and lower the baking time.

      Let me know if you need anything else.

      Reply
  3. Jamie

    September 19, 2021 at 7:40 pm

    Totally delicious! My tofu balls fell apart but it was still very good. I used a tofu press but I think I didn’t use enough cornstarch and my other veggies were probably too wet.
    Thank you 😊

    Reply
    • WoonHeng Chia

      September 20, 2021 at 11:16 am

      Hello Jamie, thanks so much for your feedback and so glad it turned out well for you. In the future, you can check the tofu balls by squeezing them together with your palm. If it forms into a ball, then it will stay that way after cook. If not, then you can add more starch. Usually the baked version will fall apart easier compared to air fry. Thank YOU.

      Reply
  4. Jane

    May 10, 2021 at 4:46 pm

    5 stars
    This was so good, easy, and delicious! I actually forgot the cornstarch completely but they held up just fine—probably because I used super-firm tofu and the freezer trick to get out more moisture. Thank you for sharing this great recipe with us.

    Reply
    • woonheng

      May 12, 2021 at 11:55 am

      I’m so glad you loved this recipe, Jane. Super firm tofu sounds like a great idea. I’m really happy to hear it turned out well for you. yay! Much appreciated. Best, WoonHeng

      Reply
  5. Jesica

    February 21, 2021 at 9:06 pm

    5 stars
    I find out that your recipes are the best ever and always make me to have a try. It’s a kind of you to share the best recipes for a nother people. Hope people who are not yet vegan can turn to vegan .God bless you, sist. Nice to know you.

    Reply
    • woonheng

      February 22, 2021 at 11:34 am

      Many, many thanks Jesica, so glad you to hear. I do hope so too. 🙂 Wishing you the best and take good care. Best, WoonHeng

      Reply
  6. Angela

    February 7, 2021 at 4:29 pm

    5 stars
    This recipe was very easy to follow and DELICIOUS!! And it tastes similar to what my Shanghainese grandma used to make. The lion’s heads taste meaty even though they’re made of tofu. Your baking directions were also on point; the lion’s heads came out perfectly. Will definitely be adding to my rotation. Thanks again for a great recipe!!

    Reply
    • woonheng

      February 7, 2021 at 4:58 pm

      Hello Angela, thank YOU so much. I’m so happy this tasted similar to your grandma’s recipe, awww! Thank you! I’m glad you loved it, hope you get to try other recipes too. Best wishes to you and family and wishing you a wonderful Lunar New Year. Best, WoonHeng

      Reply
  7. B

    November 12, 2020 at 11:53 pm

    Love your recpies!

    How do you prepare your vegetable stock?

    Reply
    • woonheng

      November 13, 2020 at 9:49 am

      Hello there, for my normal go-to vegetable stock, I like to use a variety of vegetables and mushrooms to make it. Place them in a tall stockpot and add enough water to cover the ingredients then cook down until all the veggies are fully cooked through about 1 to 2 hours. Hope that helps. Or if you have mushrooms powder or vegetable umami seasoning, you can add that to water to make a stock. Dashi powder works too. 🙂

      Reply
      • B

        November 13, 2020 at 9:48 pm

        Thank you for your reply. I am trying to find a quick and yet healthy way of making vegetable stock.
        (1) what variety of veggies do you normally use (and what not to use)?
        (2) can we sub all your recipes that call for vegetable stock with Dashi powder (or homemade Dashi)?
        One thing I don’t like about Dashi powder is that most have MSG.

        Reply
        • woonheng

          November 14, 2020 at 6:54 pm

          Hey there, thanks so much for your questions, hope my below answers help;
          1) I like to use daikon radish, carrot, jicama, leek, onion, mushrooms and cashews. I will also put some tomatoes or other herbs depending on the type of soup I’m making
          2) yes, you can do your own homemade dashi or check out my Vegan Miso Ramen for the dashi stock recipe.
          Happy cooking!

          Reply
        • Thieli

          February 21, 2021 at 3:31 pm

          I made only the tofu balls and they are amazing! Have you tried freezing them?
          Thank you for this recipe!

          Reply
          • Rasafana

            February 21, 2021 at 9:33 pm

            5 stars
            Thank you for the recipe! Made this for the first time, it was amazing and easy to follow!
            I omit the cashew since my daughter is allergic to it. We love it!!!!

          • woonheng

            February 22, 2021 at 11:32 am

            Hey Thieli, you can freeze them after you air-fried/baked these balls. Let me know if you have any other questions. 🙂 Best, WoonHeng

          • Christine

            February 24, 2021 at 7:46 pm

            5 stars
            My husband and I are going to try a meatless March. This recipe popped up on Insta and I gave it a try in preparation for next month. WOW! Great directions; used all your substitute recommendations (baked tofu, food processor), and I made the veggie stock at home. I made many mistakes such as I didn’t get all the moisture out of the tofu, i went heavy on the veggies so I added more stock and I wound up with a soup instead of a stew and the meatballs fell apart but dang, it was SO good. Definite keeper. Thanks for sharing!

          • woonheng

            February 25, 2021 at 11:28 am

            Thanks so much for sharing your feedback, Christine. Let me know how it goes with your both doing meatless March. Best, WoonHeng

  8. Carol

    November 1, 2020 at 7:34 pm

    5 stars
    A friend gave me some Napa cabbage so I was inspired to make this recipe. It was so fantastic! So many different ingredients blended in to make a deeply delicious dish! You have amazing recipes ! Thank you!!!

    Reply
    • woonheng

      November 3, 2020 at 2:05 pm

      aww, that’s so sweet! I’m so happy you tried this recipe and hope you will try some other recipes soon. Thank YOU for making it and sharing your feedback. Best, WoonHeng

      Reply
  9. Elison Lau

    October 15, 2020 at 5:29 am

    Hi can I use potatoes instead of tofu if I’m allergic to soy?
    Thks!

    Reply
    • woonheng

      October 16, 2020 at 10:47 pm

      Hi there, sure, and in that case, you probably don’t need to add cornstarch to thicken the broth as the potato has starch in it. Happy cooking! 🙂

      Reply
    • Kate

      March 3, 2021 at 2:25 pm

      5 stars
      Amazing and delicious. As I always find with your recipes. Your slurpy tomato noodles have become a staple in our house. Thank you!

      Reply
      • woonheng

        March 7, 2021 at 3:06 pm

        Many thanks Kate! yay, so happy to hear that. thank you thank you! Best, WoonHeng

        Reply
  10. Elaine

    July 31, 2020 at 9:08 pm

    What would be your recommendation for baking temperature and time if does not have air frier?

    Reply
    • woonheng

      August 1, 2020 at 4:48 pm

      Hello Elaine, thanks for reaching out To bake these tofu balls, please brush them with oil. Then, place them on a baking sheet pan and bake them over 400F with a few flips in between until fully cooked through. Happy Cooking! 🙂

      Reply
  11. woonheng

    July 29, 2020 at 9:38 am

    Thanks so much, hope you give it a try too.

    Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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