Cabbage Tofu and Delicata Squash Stew
Save for later! 🤗
Follow vegan.recipes4u for more! 💚
Recipe (serves 4)⁣
14oz medium-firm tofu, sliced⁣
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 (check my blog for a homemade version), 1 tablespoon Chinese cooking wine, optional (used Shaoxing), 3/4 cup water, white pepper, a drizzle of toasted sesame oil⁣

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 onions. 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, chili, and stir-fry until fragrant. Add in the sauce ingredients & 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 for 8 to 10 minutes over medium heat or until the Napa cabbage is tender. ⁣
Taste test and season if needed. Serve warm.⁣
📸 woon.heng

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *