Recipe

Cabbage Tofu And Delicata Squash Stew😋⁣

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Cabbage Tofu and Delicata Squash Stew😋⁣
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Recipe (serves 4)⁣⁣
Ingredients:⁣⁣
14oz medium-firm tofu, sliced⁣⁣
1 small delicata squash, cut into large chunks⁣⁣
3-4 cups Napa cabbage, roughly chopped⁣⁣
¼ cup mushrooms, cleaned⁣⁣
3 cloves of garlic, sliced⁣⁣
1 tablespoon chopped ginger⁣⁣
2 Thai chili, sliced (optional)⁣⁣
3 stalks green onion or a handful of chopped cilantro⁣⁣
Sauce: 2 tablespoons soy sauce, 1 tablespoon vegan ‘oyster’ sauce (check my blog for a homemade version), 1 tablespoon Chinese cooking wine, optional (used Shaoxing), 3/4 cup water, white pepper, a drizzle of toasted sesame oil⁣⁣
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Pan-fry tofu until golden brown over low-medium heat. Remove and set aside.⁣⁣
Fill a ceramic pot (used Donabe) or tall pot with layers of Napa cabbage. Then, top with delicata squash, mushrooms, and green onions. Add tofu as the final layer.⁣⁣
To make the sauce, heat a non-stick pan with oil and sauté ginger until aromatic. Then, add the garlic, chili, and stir-fry until fragrant. Add in the sauce ingredients & bring the mixture to a rolling boil and cook for 30 seconds. Remove from the heat.⁣⁣
Ladle the sauce over the assembled vegetable pot, then place a lid over and cook for 8 to 10 minutes over medium heat or until the Napa cabbage is tender. ⁣⁣
Taste test and season if needed. Serve warm.⁣⁣
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