Cabbage Braised Tofu

Chinese name: 白菜炖豆腐
Foreign name: Cabbage braised tofu
Category: Northeastern cuisine, Henan cuisine
Flavor: Lightly salted to savory
Main ingredients: Chinese cabbage, tofu
Technique: Braising

Overview

Cabbage braised tofu is a traditional home-style dish from Northeastern China and Henan, also popular across the country. The main ingredients are cabbage and tofu, often accompanied by pork, black fungus, or vermicelli. The dish is cooked using braising methods, resulting in a light, refreshing, and tasty flavor.

Typically, cabbage is torn or chopped, tofu is pan-fried until golden, and then simmered with aromatics like scallion, ginger, and garlic. Clay pots are sometimes used. Key steps are controlling water amount and heat.

Nutritionally, it combines the vitamin C and fiber of cabbage with the plant protein of tofu. It aids digestion, replenishes calcium, supports weight management, and improves skin. In traditional Chinese medicine, it is considered to clear heat, moisten dryness, and regulate the stomach and intestines.

⚠️ Avoid leftover cooked cabbage. Gout sufferers should eat tofu with caution. Some modern variations use soy sauce, oyster sauce, or chili paste for seasoning instead of plain salt.

Cooking Methods

Method 1

• Ingredients:
  • 500g northern-style tofu
    
  • 400g small-mouth cabbage
    
  • Scallion, ginger, oil, salt, MSG, chicken bouillon
• Process:
  1. Cut tofu into cubes, blanch in boiling water.
     
  2. Chop cabbage into segments.
     
  3. Heat oil, sauté scallion and ginger.
     
  4. Add cabbage and tofu, simmer until flavors combine.
     
  5. Season with MSG and chicken bouillon.

Method 2

• Similar to Method 1, but stir-fry the cabbage briefly before simmering with tofu and broth for enhanced flavor.

Method 3

• Ingredients:
  • 100g cabbage stalk
    
  • 100g tofu
    
  • 25g dried shrimp (soaked)
    
  • Aromatics, salt, pepper
• Process:
  1. Stir-fry cabbage with scallion and ginger.
     
  2. Add tofu and dried shrimp.
     
  3. Season and simmer until tender.

Method 4 & 5

• Variations that use less water (since cabbage releases liquid).
  
• Often seasoned with chicken bouillon powder and pepper.

Nutritional Value

• Cabbage:
  Rich in vitamin A, C, and B-group vitamins. Aids digestion, reduces fever, and detoxifies.

• Tofu:
  Contains complete protein with all essential amino acids. Supports cardiovascular health, recovery, weight control, and skin health. Highly digestible (95% absorption). Known as “plant meat.”

• Dried Shrimp:
  High in protein, calcium, and magnesium. Supports bones, heart health, and calming the nerves.

Dietary Guidelines

Benefits

• Southern tofu (silken): best for soups and braises.
  
• Northern tofu (firm): best for frying, stewing, or soups.
  
• Combine with meat or eggs to improve amino acid balance.

Food Incompatibilities

• Tofu: Avoid cooking with spinach, scallion, honey, bamboo shoots, pork liver.
  
• Shrimp: Avoid combining with vitamin C, pork, pumpkin, dog meat, or sweet foods.

Suitable For

• Elderly, pregnant women, children, convalescent patients.
  
• Beneficial for those with obesity, rough skin, or under stress.

⚠️ Not suitable for children with indigestion or gout patients.

Health Tips

• Choose tofu that is smooth, white, and free of cracks or bubbles.
  
• Avoid overeating tofu (can cause bloating or nausea). Pineapple can help relieve discomfort.