Braised Baby Napa Cabbage with Tofu
娃娃菜炖豆腐 · pan chinese cuisine
Adapted from a community recipe on Xiachufang (original author credited in the source record). A homestyle Chinese dish pairing golden pan-fried tofu with sweet, tender baby napa cabbage, finished with a light garlicky soy sauce.
Key failure points
- If The tofu sticks to the pan or breaks apart when flipped.: Pat the tofu dry before frying; preheat the nonstick skillet for 1 minute; flip only after the bottom releases and is evenly golden.
- If The sauce stays thin and never coats the cabbage and tofu.: Whisk the cornstarch into the sauce until no lumps remain; keep the heat at medium and simmer 30-60 seconds more so it thickens.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Napa cabbage大白菜
as needed
tofu豆腐
as needed
2.0 tbsp
2.0 tbsp
garlic大蒜
3.0 cloves
0.5 tbsp
1.0 tbsp
to taste
to taste
salt盐
to taste
to taste
cornstarch玉米淀粉
1.0 tsp
4.0 tbsp
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Pan-fry the tofu in 2 tbsp oil over medium-high heat until golden brown on both sides, 6-8 minutes.
✅ Done when: Both sides of the tofu are evenly golden brown.
If The tofu sticks to the pan or breaks apart when flipped.:
Pat the tofu dry before frying; preheat the nonstick skillet for 1 minute; flip only after the bottom releases and is evenly golden.
Sauté chopped bird's eye chilies and minced garlic until fragrant.
✅ Done when: The chili and garlic are aromatic.
- 3
Step 3
Add the baby napa cabbage to the pan.
✅ Done when: All the cabbage is in the pan and starting to mix with the aromatics.
Stir-fry the cabbage until it softens.
✅ Done when: The cabbage is wilted and soft.
- 5
Step 5
Add the fried tofu back into the pan.
✅ Done when: The tofu is evenly distributed with the cabbage.
- 6
Step 63 min
Mix the sauce in a small bowl (2 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch stirred into 4 tbsp water, plus a little sugar, salt, and chicken bouillon), then pour it over the cabbage and tofu and toss to coat.
✅ Done when: The sauce is poured in and coating everything in the pan.
If The sauce stays thin and never coats the cabbage and tofu.:
Whisk the cornstarch into the sauce until no lumps remain; keep the heat at medium and simmer 30-60 seconds more so it thickens.
Stir-fry briefly, about 1 minute, until the sauce glossy-coats everything, then serve.
✅ Done when: The sauce has thickened slightly and coats the tofu and cabbage.