This is a dish that is frequently mentioned in Grandmaster JinBodhi’s live broadcast. This dish is like a comfort food for the people in Northern China and is most suitable for cold winters as it warms you up.
Chinese Cabbage contains a variety of vitamins and trace elements, while tofu is rich in protein, unsaturated fatty acids, and other nutrients. This dish is not only delicious but also easy to make. The recipe is as follow:
Ingredients (Portion For 4 Persons)
- 1 Chinese cabbage (About 1Kg)
- Firm tofu：2 pieces (About 500g）
- Spring onion：3 stalks
- Garlic：5-6 cloves
- Ginger slices：6-8 slices
- Pinch of Sichuan pepper
- Water：1 liter
Preparation：
- Wash and cut the Chinese cage into pieces averaging 1-2cm thickness.
- Wash scallions and cutring onion stalks.
- Chop upgarlic and cut ginger slices into matchsticks.
- Cut up tofu into small pieces
Steps：
- Add some oil into a wok and heat it up; do not overheat oil.
- Saute spring onion, ginger, garlic and peppercorns with high heat until they become fragrant.
- Add Chinese cabbagestalks and stir fry until they become soft.
- Add so to taste and continue stiring; you may also add some soy sauce.
- lace the tofu pieces on top of the cabbage, add in water, coverbring to a boil and turn the heat to high.
- Oncethe heat down (medium-low) after boiling and continue cooking for another 20-25 minutes.
Friendly Reminders：
- Do not use soft tofu; use firmer tofu as it is harder in texture and hold better when being cooked.
- The cabbage releases a lot of water when it is cooking; pay attention and adjust the amount of water to avoid adding too much water.