Fujian Chao Shao Bai Cai Dou Fu

Fujian cooking values lightness and natural sweetness, coaxing maximum flavour from minimal seasoning. This everyday stir-fry of napa cabbage and firm tofu is seasoned with Fujian rice wine and a touch of oyster-free mushroom sauce, making it a satisfying vegetarian weeknight dish.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, pressed and cubed 3cm
• 500g (1.1 lb) napa cabbage, cut into 5cm pieces
• 4 cloves garlic, minced
• 2 tbsp (30ml) neutral oil
• 2 tbsp (30ml) Shaoxing rice wine (or dry sherry)
• 1 tbsp (15ml) vegetarian oyster sauce (mushroom sauce)
• 1 tsp (5ml) light soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 1 tsp cornstarch dissolved in 2 tbsp water
• 2 spring onions, sliced

Instructions

1. Heat 1 tbsp oil in a wok over high heat. Fry tofu cubes until golden on all sides, about 4–5 minutes; remove.
2. Add remaining oil and garlic; stir-fry 30 seconds. Add napa cabbage and stir-fry over high heat 3–4 minutes until softened at edges but still with some bite.
3. Return tofu. Add rice wine, mushroom sauce, soy sauce, sugar, and white pepper; toss to combine.
4. Pour in cornstarch slurry, stir for 1 minute until sauce clings.
5. Garnish with spring onions and serve immediately with steamed rice.

Cook's Notes: Pressing the tofu for 20 minutes before cooking ensures better browning. Fujian cooks often use aged rice wine for a deeper flavour.