The stew I make when the answer is simply home cooking is this one – napa cabbage tofu, and this home cook’s version is the one-pot that needs only a few ingredients. A home cook wrote it in ten steps with the promise in the title: simple, delicious, for young and old. I made it as written, and it is the tender, gentle bowl that everyone at the table likes.
Bai cai dou fu (白菜豆腐) is napa cabbage and tofu – cabbage and tofu simmered together in a garlic-ginger broth with a spoon of soy, the simple home stew.
What Is Napa Cabbage Tofu Bowl?
This is the plainest of home stews: napa cabbage and tofu, a bloom of scallion, ginger, and garlic, a spoon of light soy, salt, and a big bowl of water, simmered until the cabbage is sweet and the tofu tender. It is the dish that needs no technique – only good ingredients and patience – and the recipe’s boast is that it pleases every age.
For the leafy-green braised tofu sibling of the same pot, my braised tofu with bok choy is the crisp-green version.
1Braised Tofu with Bok Choy (You Cai Shao Doufu)A classic Chinese home-style dish featuring pan-fried firm tofu braised with crisp bok choy and savory dried shrimp. A healthy, umami-packed dinner in 20 minutes.Check out this recipe
Why This Recipe Works
- The aromatics bloom. Scallion, ginger, and garlic build the base.
- The spoon of soy. Just enough savory depth.
- The big simmer. The cabbage turns sweet in its own broth.
- Tofu in last. Tender, never broken.
- For every age. The recipe’s simple promise.
Equipment Needed
- A pot
- A spatula
Ingredients
- 1 small head of napa cabbage, cut
- 300 g (10.5 oz) tofu, cut small
- A little scallion, ginger, and garlic
- 1 tbsp light soy sauce
- Salt, to taste
- 1 large bowl of water
- A little oil
Ingredient Notes
Napa cabbage: The sweet heart of the bowl. My braised tofu with bok choy is the green version. Tofu: Cut small and simmered in last. The broth: Water, soy, and the cabbage’s own sweetness.
Prep & Mise en Place
Cut the cabbage and tofu; mince the aromatics.
Cooking Process
Step 1 – Cut the napa cabbage
Cut the napa cabbage.
Step 2 – Cut the tofu into small pieces
Cut the tofu into small pieces.
Step 3 – Bloom the scallion, ginger, and garlic in hot oil
Bloom the scallion, ginger, and garlic in hot oil.
Step 4 – Add the cabbage and toss evenly
Add the cabbage and toss evenly.
Step 5 – Add the tofu
Add the tofu.
Step 6 – Add a spoon of light soy
Add a spoon of light soy.
Step 7 – Add salt and a large bowl of water
Add salt and a large bowl of water.
Step 8 – Boil over high heat until tender, scatter scallion, and
Boil over high heat until tender, scatter scallion, and serve.
Step 9 – Simple and delicious
Simple and delicious.
Step 10 – Fresh and tender – for every age
Fresh and tender – for every age.
Common Mistakes When Making This Dish
1. A bitter, wilted cabbage. Cause: too little water or too high. Fix: the big bowl and a gentle boil. 2. Broken tofu. Cause: hard stirring. Fix: push gently. 3. A bland bowl. Cause: timid soy. Fix: the recipe’s spoon plus the cabbage’s sweetness. 4. A raw garlic bite. Cause: not blooming it. Fix: fry until fragrant. 5. A watery, flat stew. Cause: too much water. Fix: one big bowl is enough.
Variations
More greens: Bok choy with the cabbage. My braised tofu with bok choy is exactly that. Meat: A few pork slices for a richer broth.
Frequently Asked Questions
Why simmer the cabbage so long? It turns sweet in its own broth. Can I use bok choy? Yes – see my braised tofu with bok choy. How long does it take? About 20 minutes. Is it spicy? Not at all. Is it really for every age? Yes – the recipe’s simple promise, and my silken tofu potage is the silky soup beside it, pan-fried tofu with minced pork the richer plate.
How to Serve
Serve hot with rice – with braised tofu with bok choy, home-style tofu, and red braised tofu for a tofu table, or with tofu mushroom soup and savory tofu and egg stir-fry for variety.
Storage & Reheat
Refrigerate 2 days; reheat gently. Never leave out more than 2 hours. For another light tofu stew, my tofu mushroom soup with egg is the mushroom version.
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 tofu bowl is the home stew I make when simple is the answer, and the recipe’s long simmer is exactly why the cabbage turns sweet. I tested it as written. I have not tested the pork 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 Bowl (白菜豆腐): The Simple Home Stew
Ingredients
Equipment
Method
- Cut the napa cabbage.
- Cut the tofu into small pieces.
- Bloom the scallion, ginger, and garlic in hot oil.
- Add the cabbage and toss evenly.
- Add the tofu.
- Add a spoon of light soy.
- Add salt and a large bowl of water.
- Boil over high heat until tender, scatter scallion, and serve.
- Simple and delicious.
- Fresh and tender - for every age.
