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5 from 1 vote

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 mins
Cook Time25 mins
Total Time35 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


  • 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