stewed tofu with potherb mustard

How to Make Snow Cabbage Stewed Tofu: A Complete Guide

Snow cabbage stewed tofu (Xue Li Hong Dou Fu) is a comforting Chinese dish loved for its umami-rich broth and tender textures. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 300g snow cabbage (pickled), soaked and rinsed to reduce saltiness

- 400g soft tofu, cubed

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- 500ml water or light vegetable stock

- Salt, sugar, and white pepper to taste

- Optional: a few dried chili peppers for heat

Steps:

1. Prep the cabbage: Soak the pickled snow cabbage in warm water for 20 minutes, then squeeze out excess moisture and chop into bite-sized pieces.

2. Sauté aromatics: Heat oil in a pot over medium heat. Add minced garlic and dried chilies (if using) and stir-fry until fragrant.

3. Cook the cabbage: Add the chopped snow cabbage and stir-fry for 2–3 minutes to release its aroma.

4. Simmer with tofu: Pour in water or stock, bring to a gentle boil, then add tofu cubes. Reduce heat to low, cover, and simmer for 10–15 minutes, allowing flavors to meld.

5. Season: Adjust with salt, a pinch of sugar (to balance saltiness), and white pepper. Avoid over-salting, as the cabbage is already seasoned.

Serving: Serve hot with steamed rice for a hearty meal. The dish pairs well with a drizzle of sesame oil or a sprinkle of fresh scallions.

This humble yet flavorful dish highlights the harmony of preserved vegetables and silky tofu, perfect for cold days. Enjoy!