Cabbage stewed tofu(白菜燉豆腐) is a simple dish from northeastern China. Cabbage, tofu, and optional starch noodles are cooked in a basic broth with scallion, ginger, and soy sauce for a quick and homey stew.

This is one of many stewed dishes found in Manchu cuisine. It can be compared to stewed four whites(燉四白), which is made with four ‘white’ ingredients: cabbage, tofu, starch noodles, and pork; except this recipe does not include pork. It can also be considered a form of luan dun(亂燉), which refers to any quick stew made with whatever ingredients are available.

Recipe

Ingredients

• 1 block firm tofu, sliced
• 1 giant scallion or 2 scallion, sliced
• 1 tbsp ginger, minced or cut into fine matchsticks
• ¼ – ½ napa cabbage(白菜), cut into thin pieces
• ¼ tsp salt
• 1 cup water or stock
• 1 tbsp light soy sauce(生抽)
• sweet potato starch noodle(粉條) or other starch noodle (optional)

Directions

• sauté or bake tofu and set aside (optional)
• sauté scallion, ginger, cabbage
• add salt, water, soy sauce
• add noodle
• simmer about 5 minutes
• gently mix in tofu
• simmer about 5 minutes
• serve