Cabbage Tofu Delicata Squash Stew - 白菜豆腐锅
Make this delicious and easy comforting stew today! It's filled with sweet Napa cabbage, tender delicata squash, and golden-browned tofu in a savory sauce. The recipe is vegan, gluten-free adaptable, and simple to make.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course, Side Dish, Soup
Cuisine: Asian, Chinese
Keyword: cabbage, Quickrecipe, Stew, tofu
Servings: 4
Author: woonheng
- 14 oz medium-firm tofu
- 1 small delicata squash cut into large chunks
- 3-4 cups Napa cabbage roughly chopped
- ¼ cup mushrooms cleaned
- 3 cloves of garlic sliced
- 1 tablespoon chopped ginger
- 2 Thai chili sliced (optional)
- 3 stalks green onion or a handful of chopped cilantro
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vegan 'oyster' sauce
- 1 tablespoon Chinese cooking wine used Shaoxing
- ¾ cup water veggie stock
- white pepper
- a drizzle of toasted sesame oil
Slice tofu lengthwise into your desired thickness.
In a heated non-stick pan with oil, slowly pan-fry tofu until golden brown over low-medium heat. Remove and set aside.
Fill a ceramic pot (used Donabe) or tall pot with layers of Napa cabbage.
Then, top with delicata squash, mushrooms, and green onion. Add tofu as the final layer.
To make the sauce, heat a non-stick pan with oil and sauté ginger until aromatic. Then, add the garlic and chili and stir-fry for another few seconds until fragrant.
Season with sauce ingredients and slowly add in the water or vegetable stock.
Bring the mixture to a rolling boil and cook for 30 seconds. Remove from the heat.
Ladle the sauce over the assembled vegetable pot, then place a lid over and cook the mixture for 8 to 10 minutes over medium heat or until the Napa cabbage is tender.
Taste test and season if needed. Serve warm.
Note: Please watch the heat temperature if you are not using a ceramic pot. It may take less than 10 minutes for Napa cabbage to fully cook through.
Homemade vegan 'oyster' sauce