Chinese Leaf Tofu Stew

• Cooking time: #30mins

• Level: #easy

• Cuisine: #Chinese

Ingredients

4-6 servings

• Tofu: 300g, sliced

• Chinese Cabbage: 3-5 large leaves, roughly chopped

• Ginger: 10g, finely chopped

• Celery: 10g, finely chopped

• Coriander: A small handful, chopped

• Dried Black Fungus: A small handful, soaked and chopped

• Red Chilli: 1, finely chopped (optional)
  

Seasoning:

• Vegetable Oil: For frying tofu

• Sesame Oil: For stir-frying

• Soy Sauce: 3 tbsp

• Vegan Oyster Sauce: 1 tbsp

• Apple Cider Vinegar: 1 tbsp

• Sugar: 1 tbsp

• Salt: To taste

• White Pepper: 1 tsp

• Water: 300ml
  

• Flour: 1 tsp

• Water: 4 tsp
  

• Oil: 2 tbsp

Instructions

1. Heat vegetable oil in a frying pan over medium heat. Add the tofu slices and fry until they are golden brown on both sides. Set them aside.

2. In a pot over medium-high heat, heat some sesame oil. Add chopped celery, ginger, and chilli. Stir-fry until fragrant.

3. Add the roughly chopped Chinese cabbage, soaked and chopped black fungus, and fried tofu to the pot.

4. Pour in the soy sauce, vegan oyster sauce, apple cider vinegar, sugar, salt, white pepper, and water. Cover the pot and simmer for 10 minutes.

5. Sprinkle the stew with chopped coriander. Ready to serve!

Tips

• Adjust the seasonings to suit your taste.

• Serve with steamed rice for a complete meal.

• Add other vegetables like mushrooms or bell peppers for variety.

This comforting stew is perfect for a cosy meal, combining the delicate flavours of tofu and Chinese leaf with the rich aroma of sesame and soy. Enjoy!