Cabbage and frozen tofu stewed vermicelli
Overview
I love this dish for dinner. I stew vermicelli with cabbage, add some frozen tofu, and stew it hot without leaving any soup. It’s really enjoyable, and I save the staple food. It’s delicious and doesn’t add too much meat!
Tags
Ingredients
Steps
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Prepare ingredients: Wash home-grown Chinese cabbage repeatedly. Vermicelli should be soaked in warm water in advance. It will be easier to stew after soaking. Thaw the frozen tofu in advance, peel and wash the carrots.
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Cut the Chinese cabbage into strips. The cabbage strips can be cut a little thicker to taste better after stewed. Cut carrots into strips.
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Peel, wash and chop the onion. Just 1 clove of garlic is enough. Peel, wash and slice it. Add an appropriate amount of oil to the wok, sauté the five-spice powder and green onion and garlic slices until fragrant, add carrot sticks and stir-fry. Carrots like oil, and frying in oil has higher nutritional value.
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Add the Chinese cabbage and stir-fry until the cabbage strips become soft and almost no more water comes out. This is a key step for making cabbage stewed vermicelli delicious.
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Cut the thawed frozen tofu into strips.
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Stir-fry until the cabbage strips become soft and almost no water comes out. This is a key step for making cabbage stewed vermicelli delicious. Add 1 tablespoon soy sauce and stir-fry evenly.
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Add an appropriate amount of water, add vermicelli and frozen tofu, cover the pot and bring to a boil over high heat, then simmer over low heat.
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Stew until the vermicelli is translucent. Add an appropriate amount of salt, 1 spoon of light soy sauce, and a little mushroom powder to taste. Remove from the pan and serve on a plate.
