Ingredients:

  • 1 lb (450g) Napa cabbage, chopped into 2-inch pieces
  • 14 oz (400g) Extra-firm tofu, pressed and cubed
  • 2 cups (480ml) Vegetable broth
  • 1 tbsp (15ml) Toasted sesame oil
  • 3 cloves (9g) Garlic, minced
  • 1 tbsp (6g) Fresh ginger, grated
  • 3 tbsp (45ml) Low-sodium soy sauce
  • 1 tsp (2g) White pepper
  • 2 stalks (10g) Green onion, sliced
  • 1 tsp (5g) Cornstarch
  • 1 tbsp (15ml) water

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water. Chop the cabbage, keeping the thicker white stems separate from the leafy green tops.
  2. Heat the sesame oil over medium heat in a large pot or Dutch oven. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60-90 seconds until aromatic and translucent.
  3. Add the cabbage stems and cubed tofu to the pot. Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.
  4. Once the stems begin to soften (about 5 minutes), fold in the cabbage leaves. Cover and simmer for another 5-7 minutes until the cabbage is translucent and velvety.
  5. Stir in the white pepper. If a thicker glaze is desired, stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 1 minute until the liquid clings to the ingredients.
  6. Remove from heat and garnish with the green parts of the onion.