Q: Can I replace the regular tofu with silken tofu in this recipe?
A: Yes, you can use silken tofu, but it will give a softer texture to the dish.
Q: Is it necessary to use both oyster sauce and spicy sauce in this recipe?
A: Both sauces add unique flavors, but you can adjust the amounts or substitute them based on your preference.
Q: What can I use instead of vermicelli if I don’t have it?
A: You can use other types of noodles or even skip it, but vermicelli adds a nice texture to the dish.
Stir-Fried Cabbage with Tofu and Vermicelli
Notes
Ingredients:
- Cabbage, 1 head
- Tofu, 300g
- Vermicelli, 50g
- Ginger, 3 slices
- Red shallots, 50g
- Oyster sauce, 20g
- Spicy sauce, 20g
- Eggs, 2
- Cornstarch, 10g
- Oil, 10g
- Separate the cabbage leaves and stems. Cut the stems into triangles. Slice the ginger and red shallots. Cut the tofu into triangles. In a bowl, mix spicy sauce, oyster sauce, cornstarch, and water to make a sauce.
- Heat oil in a pan, add a pinch of salt, and fry the tofu until golden brown on both sides. Remove and set aside. Fry the eggs until golden brown on both sides and set aside. Add more oil to the pan, fry the ginger and red shallots until fragrant, then add the cabbage stems and stir-fry for 2 minutes. Add water as needed.
- Once the water boils, add the cabbage leaves, tofu, eggs, soaked vermicelli, and the prepared sauce. Continue to cook on high heat until the soup thickens.
- When the dish is ready, it should be visually appealing with a golden color and have a rich, satisfying flavor without being too greasy.
- Enjoy the simplicity and deliciousness of the dish, perfect for satisfying cravings without being oily.
- The golden appearance of the dish is very tempting.
- Rich in protein from tofu and eggs.
- Provides dietary fiber from cabbage and vermicelli.
- Contains vitamins and minerals from vegetables and eggs.
- Moderate in calories, suitable for a balanced diet.
