The dish I make when I want sweet and simple is this one – napa cabbage and tofu puffs, and this home cook’s version needs four ingredients and five minutes. A home cook wrote it in ten steps with the timing in the title: soften the cabbage, add half a bowl of water, simmer five minutes. I made it as written, and it is the sweet, saucy bowl where the puffs drink the broth.
Bai cai men dou pao (白菜焖豆泡) is napa cabbage and tofu puffs – halved tofu puffs braised with soft napa cabbage in a light soy-and-chicken-broth glaze.
What Is Napa Cabbage and Tofu Puffs?
This is the sweetest five-minute tofu dish I know: tofu puffs are halved to open their pockets, napa cabbage is stir-fried soft in a little oil, and half a bowl of water with soy and a spoon of chicken broth concentrate joins the puffs for a five-minute braise. The cabbage turns sweet, the puffs drink the broth, and the whole bowl is bright and simple.
For the plain home-style tofu sibling of the same saucy pan, my home-style tofu is the everyday braise.
1Home-Style Tofu (Jia Chang Dou Fu)This authentic Home-Style Tofu features crispy fried tofu braised in a savory, slightly spicy Doubanjiang sauce with bell peppers and wood ear mushrooms. A classic Chinese comfort food ready in 35 minutes.Check out this recipe
Why This Recipe Works
- The halved puffs. Open pockets that drink the broth.
- The soft napa cabbage. Its sweetness is the sauce.
- Half a bowl of water. Just enough to braise.
- The five-minute simmer. Quick and tender.
- Four ingredients. Cabbage, puffs, soy, chicken broth.
Equipment Needed
- A wok or skillet with a lid
- A spatula
Ingredients
- Tofu puffs (dou pao), halved
- 1 small head of napa cabbage, cut into pieces
- 1 tbsp light soy sauce
- 1 tbsp chicken broth concentrate (or vegetarian)
- Half a bowl of water
- A little oil
Ingredient Notes
Tofu puffs: Halved to open the pockets. My how to make tofu crispy explains the fried texture. Napa cabbage: The sweet base. My braised tofu with bok choy is the green version. The broth: Soy and a spoon of chicken concentrate – or skip for vegetarian.
Prep & Mise en Place
Halve the tofu puffs; cut the cabbage; measure the sauce.
Cooking Process
Step 1 – Prep the ingredients
Prep the ingredients.
Step 2 – Halve the tofu puffs to open their pockets
Halve the tofu puffs to open their pockets.
Step 3 – Cut the napa cabbage into pieces
Cut the napa cabbage into pieces.
Step 4 – Heat oil and stir-fry the cabbage until soft
Heat oil and stir-fry the cabbage until soft.
Step 5 – Add half a bowl of water
Add half a bowl of water.
Step 6 – Add the halved tofu puffs
Add the halved tofu puffs.
Step 7 – Add a spoon of light soy
Add a spoon of light soy.
Step 8 – Add a spoon of chicken broth concentrate
Add a spoon of chicken broth concentrate.
Step 9 – Toss and simmer 5 minutes
Toss and simmer 5 minutes.
Step 10 – Sweet, fresh, and delicious – serve
Sweet, fresh, and delicious – serve.
Common Mistakes When Making This Dish
1. Raw, hard cabbage. Cause: not softening it first. Fix: stir-fry until soft. 2. A watery pan. Cause: too much water. Fix: half a bowl. 3. Dry, un-soaked puffs. Cause: not halving them. Fix: cut them open. 4. A salty bowl. Cause: soy plus broth concentrate. Fix: taste before adding more. 5. Overcooked mush. Cause: too long. Fix: five minutes.
Variations
More greens: Bok choy with the cabbage. My braised tofu with bok choy is exactly that. Spicy: A little chili with the oil. Vegetarian: Skip the chicken concentrate and use a mushroom broth.
Frequently Asked Questions
What are tofu puffs? Fried tofu squares that sponge up broth – halved so the sauce gets in. Why half a bowl of water? Just enough to braise without flooding. Can I skip the chicken broth? Yes, or use a vegetarian one. How long does it take? About 10 minutes. Is it spicy? Not at all – it is sweet, and my silken tofu potage is the silky soup side.
How to Serve
Serve over rice – with home-style tofu, braised tofu with bok choy, and red braised tofu for a tofu table, or with savory tofu and egg stir-fry and pan-fried tofu with minced pork for variety.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (soy sauce, tofu). It is free of gluten (verify the soy sauce), dairy, egg, nuts, fish, and shellfish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s napa cabbage and tofu puffs is the sweet bowl I make when I want simple, and the recipe’s five-minute rule is exactly why the puffs drink the broth without going soft. I tested it as written. I have not tested the spicy version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Napa Cabbage & Tofu Puffs (白菜焖豆泡): The Five-Minute Sweet Braise
Ingredients
Equipment
Method
- Prep the ingredients.
- Halve the tofu puffs to open their pockets.
- Cut the napa cabbage into pieces.
- Heat oil and stir-fry the cabbage until soft.
- Add half a bowl of water.
- Add the halved tofu puffs.
- Add a spoon of light soy.
- Add a spoon of chicken broth concentrate.
- Toss and simmer 5 minutes.
- Sweet, fresh, and delicious - serve.
