Vegan Lion's Head Stew
Ingredients
Meatball
- 14 oz firm tofu
- 3-4 Bella mushrooms
- 2 tablespoons carrot
- 1 tablespoon toasted cashew
- 3-4 water chestnut
- a handful of scallions
- 1/2 tsp salt
- 1 tablespoon soy sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- toasted sesame oil
- 1.5 tablespoons corn starch
Stew vegetables
- 3-4 cups Napa cabbage
- 1 small carrot
- 4 large dried shiitake mushrooms
- 4 slices ginger
- 1 bulb garlic cloves
Sauce
- 2 cups veggie stock
- 2 tablespoons soy sauce
- 1/2 tsp salt
- pinch of white pepper
- a drizzle of toasted sesame oil
Preparation
Place tofu in a cheesecloth bag and wring out as much liquid as possible.
Transfer tofu to a bowl along with chopped ingredients, then add seasoning, cornstarch, and mix until well combined.
Divide the mixture into 9 portions and form into balls.
Preheat the air fryer to 390°F (200°C) for 3 minutes, then air fry tofu balls until golden brown, about 10-12 minutes. Remove and set aside.
Heat a ceramic pot over high heat with 1 tablespoon oil.
Sauté ginger, mushrooms, garlic, and carrot until fragrant.
Pour in the vegetable stock and bring the mixture to a rolling boil.
Add Napa cabbage and sauce seasoning.
Place in the tofu balls, place a lid over, reduce the heat, and simmer for about 15 to 20 minutes (be sure there is enough liquid to cook the vegetables).
Finally, garnish with chopped scallions and season accordingly.
Serve warm and enjoy.
