Hi, I’m Elise. Today, I’m gonna show you how to prepare braised tofu, napa and vermicelli in a stonepot 豆腐粉丝白菜煲 recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲 Recipe
Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲 is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲 is something that I have loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we have to first prepare a few ingredients. You can have braised tofu, napa and vermicelli in a stonepot 豆腐粉丝白菜煲 using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲:
- Get 6-8 Napa leaves
- Get 1/2 pack extra firm tofu
- Take 4 oz dry vermicelli
- Prepare 1 Tsp soy sauce
- Get 1 tsp honey
- Take Salt and pepper to taste
- Prepare Minced garlic
- Take 1 carrot
Steps to make Braised tofu, Napa and vermicelli in a stonepot 豆腐粉丝白菜煲:
- Soak dried vermicelli in hot water until fully rehydrated.
- Fry tofu in oil until golden brown.
- Sauté garlic in the stone pot until aromatic. Add sliced Napa cabbage and carrots until leaves are withered.
- Pour in a cup of veggies stock or water. Mix in tofu and seasoning soy sauce. Keep in simmer for 15 minutes. Add vermicelli towards the end and continue to simmer for 5 minutes. Adjust seasoning with salt, pepper and honey.
- Serve hot with bread or rice.
So that is going to wrap this up with this special dish braised tofu, napa and vermicelli in a stonepot 豆腐粉丝白菜煲 recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
