Chinese Vegetarian Recipes

Vermicelli Recipe – Stewed Tofu With Chinese Cabbage And Rice Vermicelli

Stewed Bean Curd with Chinese Cabbage and rice vermicelli

Introduction:

This is the first recipe of the Chinese new year that I am going to introduce to you. I hope you will like it. There are many types of vermicelli that you can use for this vermicelli recipe. It can be made from rice flour, bean flour, and even sweet potato flour. You can take whatever you like and are comfortable with in this recipe.

Ingredients:

Tofu: 400 g

Chinese cabbage: 300 g

Rice vermicelli: 150 g (I also like sweet potato vermicelli.)

Seasonings:

Vegetable oil: 1 tablespoon

Coarsely chopped scallion: 1 tablespoon

Minced ginger: 1 teaspoon

Cooking wine: 1 tablespoon

Salt: 1/2 teaspoon

MSG: 1/3 teaspoon (Now I am not using any to all the dishes I cook everyday, starting from the beginning of the new year.)

Preparation Work:

In addition to the preparation for the chopped scallion and minced ginger,

1. Wash the tofu (or bean curd) clean, and cut it into strips;

2. Wash the Chinese cabbage clean and cut it into pieces; (I stripe each leaf off the vegetable and then cut them.)

3. Wash the rice vermicelli clean, cut them into pieces that are approximately 10 centimeters long, and put them into lukewarm water to soften them;

Cooking Steps:

1. Put the cleaned wok on high heat or full flame;

2. Pour the vegetable oil into the wok when it gets dry;

3. Drop the scallion and ginger prepared into the wok when the oil gets hot;

4. Pour some water (The amount should be dependent on how much you are going to consume. For two people, I would pour three bowels of water, which will end up to be a little bit more than two bowels left when the soup is done.) into the wok a few seconds later when the wok is flavored with scallion and ginger;

5. Add in the tofu strips;

6. Add in the cooking wine, MSG and salt (Don’t add salt into the soup if you want to reserve some in the refrigerator for later use.), and stir slowly until they are melt and mixed evenly into the water;

7. Boil what is in the wok; (Cover the wok with a lid if you want to.)

8. Put the Chinese cabbage pieces and chopped vermicelli into the wok when the soup is boiling;

9. Dish out when the Chinese cabbage gets done and soft;

10. Wash the wok clean and put it back onto the flame or heat;

11. Pour a teaspoon of vegetable oil into the wok when the wok is dried;

12. Pour the hot oil onto the plate where the dish is contained when the oil gets hot.

Cooking Tips:

With some vinegar added, the tofu strips will taste much more tender, and the Chinese cabbage will taste more crispy.

Related recipes:

1. Chinese Cabbage Recipe
2. Chinese Cabbage Recipe – Hybrid
3. Vegetable Soup Recipe – Mung Beans and Chinese Cabbage
4. Chinese Cabbage Recipe – Sweet And Sour (Cu Liu)
5. Stir-fried Cabbage with Smoked Tofu Slices
6. Chinese Cabbage Recipes – Hot and Spicy
7. Stir-fried Chinese Cabbage with Wood Ear Fungus
8. Quick Fried Cabbage Recipe
9. Chinese Cabbage Shreds On Sweet Bean Sauce