Vegan Lion's Head Stew (素狮子头)
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.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Asian, Chinese
Keyword: comfortfood, tofu
Servings: 3 people
Author: woonheng
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
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!
- 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.