🥘 Ingredients
- tofu 400 gr // cubed
- Chinese cabbage 1 // stem cut in 2cm pieces, leaves shredded
- vegetable oil 2 tbsp // or sunflower oil
- ground pork or beef 200 gr
- spring onions 1 // sliced
- light soy sauce 2 tbsp
- dark soy sauce 1 tsp
- sugar 1 tsp
- water 1 cup
- star anise 2
- bay leaves 2
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1Slice the tofu in large cubes and air-fry them until crispy, or fry them in oil and set aside. Cut the Chinese cabbage in half. Cut the stem part in small pieces. Shred the leaf part with your hand. Put both in a separate bowl. Heat a wok over high heat. Add vegetable oil . When hot, add ground pork or beef and fry until brown. Add spring onions and ginger {1 thumb // julienned} and fry until fragrant. Add the stem parts of the cabbage and fry for a minute, then the leaf parts. Add the tofu and light soy sauce , dark soy sauce , sugar . Stir until leaves start to wilt. Add water , star anise , bay leaves . Cover, and simmer for 5 minutes. Serve hot with other dishes and steamed white rice.