Spicy Stir-Fried Cabbage with Tofu and Wood Ear
A quick and flavorful Chinese stir-fry featuring crisp napa cabbage tender-fried with silky tofu strips and chewy wood ear mushrooms. The dish gets a gentle kick from dried chilies and is finished with a savory soy-based seasoning.
Story
This classic northern Chinese dish comes together in under 30 minutes. Wood ear mushrooms add a satisfying crunch, while dried tofu absorbs all the spicy flavors. Perfect as a weeknight main or side dish.
Ingredients
napa cabbage
1 small head (about 1 lb)
dried tofu (gan doufu)
4 oz
dried wood ear mushrooms
6-8 pieces
garlic cloves
3, minced
fresh ginger
1 inch, sliced
scallions
2, chopped
dried red chilies
4-5
cooking oil
2 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 teaspoon
sesame oil
1 teaspoon
salt
to taste
Instructions
1
Prep the ingredients
Soak the wood ear mushrooms in warm water for 20 minutes until softened, then rinse and tear into bite-sized pieces. Cut the dried tofu into thin strips. Slice the cabbage into bite-sized pieces, keeping the white stems and green leaves separate since they cook at different rates.
2
Blanch the tofu and mushrooms
Bring a small pot of water to a boil. Briefly blanch the tofu strips for 1 minute to soften them, then drain. Add the wood ear mushrooms to the same water and cook for 2 minutes until tender. Set both aside.
3
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the dried chilies, ginger slices, and half the garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the chilies.
4
Cook the cabbage
Add the cabbage stems first and stir-fry for 2 minutes. Then toss in the leaves and continue cooking for another 2 minutes until the cabbage is wilted but still has some crunch.
5
Finish and season
Add the blanched tofu and wood ear mushrooms to the wok. Pour in the light and dark soy sauces, then toss everything together. Add the remaining garlic and scallions, drizzle with sesame oil, and season with salt. Stir-fry for another minute until well combined and serve hot.
