How to make tofu and Chinese cabbage? It's delicious and simple

Tofu and Chinese cabbage paired with stir fried or stewed dishes are both simple and delicious. Recommended home cooked methods include stir fried tofu and Chinese cabbage, cabbage and tofu soup, vinegar soaked cabbage and tofu, etc. Tofu is rich in high-quality protein and calcium, while Chinese cabbage contains dietary fiber and vitamin C. The two complement each other's nutrition and are suitable for consumption in autumn and winter seasons.

1. Stir fry Tofu and Cabbage

Cut the tofu into pieces and fry until both sides turn golden brown for later use. Tear the cabbage into slices. Stir fry minced garlic in a hot wok with cold oil until fragrant. First, add cabbage and stir fry until semi transparent. Then add cabbage leaves and tofu, drizzle with a little soy sauce and oyster sauce for seasoning. This method preserves the original flavor of the ingredients, with tofu being crispy on the outside and tender on the inside, and cabbage being crispy, sweet, and refreshing. The entire cooking process should not exceed 10 minutes.

2. Cabbage Tofu Soup

Cut thick slices of old tofu and blanch to remove bean odor. Cut cabbage into sections and cook with mushrooms to create a delicious taste. After boiling, reduce the heat and simmer for 15 minutes. Add salt and white pepper to enhance the flavor. The soup has a milky white and smooth color, while tofu absorbs the sweetness of cabbage, making it suitable for people with weak digestive systems. Shrimp skin or dried scallops can be added to enhance the sense of layering.

3. Vinegar soaked Cabbage Tofu

Cut tender tofu into strips, wrap them in starch, lightly fry and shape, and slice the cabbage diagonally. Mix the sugar and vinegar sauce in a 1:1 ratio and stir fry quickly with black fungus. The dish is sour and sweet, appetizing, with tofu crispy on the outside and soft on the inside, and cabbage maintaining its crispness. Pay attention to pouring vinegar along the edge of the pot to stimulate the aroma, and finally thicken the sauce to wrap it around the ingredients.

4. Braised Cabbage Tofu with Sauce

Select tough tofu, cut it into pieces and fry until it is set, then tear the cabbage into large pieces by hand. Mix Douban sauce and sweet bean sauce in a 1:1 ratio, add a little white sugar to balance the saltiness. First stir fry the sauce until fragrant, then add the ingredients and simmer for 5 minutes. The sauce is rich in aroma but not greasy. Suitable for pairing with rice, pay attention to controlling the amount of sauce to avoid excessive saltiness.

5. Cold Stir Sesame Tofu Cabbage

Lactone Tofu diced, blanched and cooled, cabbage heart shredded and chilled. Mix sesame paste, vinegar, and honey into a sauce, sprinkle roasted sesame seeds to enhance the aroma. This cold dish has a rich and layered taste, with a contrast between the dense tofu and the crispy and tender cabbage. It is refreshing and can relieve greasiness when eaten in summer. People who are allergic to sesame can use peanut butter as a substitute.

It is recommended to choose brine tofu to increase the texture and toughness of tofu, and the middle layer tender leaves of Chinese cabbage have a better taste. When cooking, be careful that tofu is fragile and stir fry gently. Thick cabbage can be sliced diagonally to shorten cooking time. Both ingredients are of a cold nature. For those with spleen and stomach deficiency and coldness, ginger slices or pepper powder can be added to neutralize them. It is not recommended to eat spinach with high oxalic acid content to avoid affecting calcium absorption. The recommended daily consumption is 2-3 times a week, with a tofu intake of no more than 150 grams per time.