The braise I make when cabbage and tofu are both in the fridge is this one – napa cabbage and fried tofu, and this home cook’s version is the glossy, saucy bowl that needs no meat to feel rich. A home cook wrote it in nine steps with the sauce in the title: garlic, doubanjiang, and a starch finish. I made it as written, and it is the fried tofu that drinks the sauce and the cabbage that melts beside it.
Bai cai you dou fu (白菜油豆腐) is napa cabbage and fried tofu – fried tofu pouches and napa cabbage braised in a garlic, doubanjiang, and oyster sauce until glossy.
What Is Napa Cabbage and Fried Tofu?
This is the classic meatless braise of the Chinese home kitchen: fried tofu pouches – the golden, puffy squares that act like sponges – and napa cabbage, braised together in a sauce of garlic, doubanjiang, soy, oyster sauce, and a little sugar. A starch slurry finishes it into a glossy bowl where the tofu drinks the sauce and the cabbage turns sweet and soft.
For the leafy-green braised tofu sibling of the same saucy pan, my braised tofu with bok choy uses the crisp green instead of the cabbage.
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 fried tofu sponge. It drinks the sauce like nothing else.
- The napa cabbage. Sweet, soft, and quick to melt.
- The doubanjiang depth. A little fermented richness, no meat.
- The starch finish. The glossy cling.
- One pan, no meat. The classic meatless braise.
Equipment Needed
- A wok or skillet with a lid
- A spatula
Ingredients
- Napa cabbage, cut into pieces
- Fried tofu pouches (you dou fu)
- 2 cloves garlic, minced, and chili to taste
- 1 tbsp light soy sauce and 1 tbsp oyster sauce
- 1/2 tbsp doubanjiang
- A little sugar
- 1 tbsp cornstarch, mixed with water
- Oil, as needed
Ingredient Notes
Fried tofu pouches: The golden sponges that drink the sauce. My how to make tofu crispy covers the fried texture. Napa cabbage: Sweet and quick to melt. My braised tofu with bok choy is the crisp-green version. Doubanjiang: The fermented depth – a little goes far.
Prep & Mise en Place
Cut the cabbage; mince the garlic; measure the sauce; mix the starch slurry.
Cooking Process
Step 1 – Prep the ingredients
Prep the ingredients.
Step 2 – Bloom the garlic and chili in hot oil until fragrant
Bloom the garlic and chili in hot oil until fragrant.
Step 3 – Add the napa cabbage, stir-fry until soft, then add the
Add the napa cabbage, stir-fry until soft, then add the fried tofu and light soy.
Step 4 – Add the oyster sauce
Add the oyster sauce.
Step 5 – Add half a spoon of doubanjiang
Add half a spoon of doubanjiang.
Step 6 – Add a little sugar
Add a little sugar.
Step 7 – Pour in the starch slurry
Pour in the starch slurry.
Step 8 – Braise 1 minute, reduce to glossy, scatter chili, toss,
Braise 1 minute, reduce to glossy, scatter chili, toss, and plate.
Step 9 – (The original adds a note on slicing ginger for another
(The original adds a note on slicing ginger for another use – a pantry aside.)
Common Mistakes When Making This Dish
1. A thin, watery sauce. Cause: no starch. Fix: the slurry. 2. A raw, dusty doubanjiang. Cause: not fried in the oil. Fix: bloom it with the garlic. 3. Soggy, pale cabbage. Cause: overcooking. Fix: soft, not mush. 4. A salty bowl. Cause: doubanjiang, soy, and oyster all salted. Fix: taste before adding more. 5. Greasy pouches. Cause: too much oil. Fix: a light hand.
Variations
More vegetables: Mushrooms or carrot with the cabbage. My home-style tofu is the plain braise. Spicier: Extra doubanjiang or chili.
Frequently Asked Questions
What is fried tofu (you dou fu)? Golden puffed tofu squares that sponge up sauce. Can I use regular tofu? Yes, seared golden first. Is it meatless? Yes – the doubanjiang gives the depth, and my silken tofu potage is the plainer tofu bowl beside it. How long does it take? About 20 minutes. Is it spicy? Gently – the chili is to taste.
How to Serve
Serve over rice – with braised tofu with bok choy, home-style tofu, and red braised tofu for a braised 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, doubanjiang) and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, fish, and pork.
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 fried tofu is the meatless braise I make when the fridge has both, and the recipe’s doubanjiang depth is exactly why it never tastes plain. I tested it as written. I have not tested the mushroom 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 & Fried Tofu (白菜油豆腐): The Saucy Glossy Braise
Ingredients
Equipment
Method
- Prep the ingredients.
- Bloom the garlic and chili in hot oil until fragrant.
- Add the napa cabbage, stir-fry until soft, then add the fried tofu and light soy.
- Add the oyster sauce.
- Add half a spoon of doubanjiang.
- Add a little sugar.
- Pour in the starch slurry.
- Braise 1 minute, reduce to glossy, scatter chili, toss, and plate.
- (The original adds a note on slicing ginger for another use - a pantry aside.)
