Frozen tofu & sour napa cabbage stew (Suāncài dùn dòngdòufu) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 153) by Hannah Che

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
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  • Serves : 4-6

  • EYB Comments

    Can substitute vegetable oil for shallot oil, and firm tofu for medium-firm tofu. You may use the Pickled sour Chinese cabbage recipe on p. 309, and the Crispy fried shallots & shallot oil recipe on p. 302.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for shallot oil, and firm tofu for medium-firm tofu. You may use the Pickled sour Chinese cabbage recipe on p. 309, and the Crispy fried shallots & shallot oil recipe on p. 302.

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