Cabbage Tofu and Delicata Squash Stew😋
Credit @woon.heng
that’s so warm for cold days and light enough for when you need a quick meal. This cozy and delicious dish is filled with tender Napa cabbage, pan-fried tofu, and sweet Delicata squash. I’m super excited that this simple and comforting meal will be my first @Food52 Resident’s recipe that is easily adaptable with a variety of cabbages or squashes of your choice.
Check out the full recipe on Food52’s website or her blog with a YouTube video.
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
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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Cabbage Tofu And Delicata Squash Stew😋
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