Hearty Sichuan-Style Sour Cabbage and Thawed Tofu Stew

1. Soak Sweet Potato Vermicelli

Start by soaking the sweet potato vermicelli in a bowl of warm water for about 30 minutes. This will soften the noodles, preparing them for the stew. While the noodles are soaking, lay the sour Chinese cabbage leaves flat, slice the stems, and cut everything into ⅛-inch shreds.

2. Prepare Aromatics

Heat 3 tablespoons of shallot oil or vegetable oil in a seasoned wok over medium-high heat until the oil is shimmering. Add the diced onion, finely chopped white parts of the scallions, thinly sliced ginger, and the star anise pod. Stir-fry these aromatics for 4 to 5 minutes, or until the onion softens and becomes translucent.

3. Add Chiles and Cabbage

Once the aromatics are ready, add the halved dried red chiles and the shredded sour cabbage to the wok. Stir-fry briefly to release their flavors, then incorporate the soy sauce and five-spice powder, stirring well to combine.

4. Simmer Ingredients

At this point, you can either transfer everything to a clay pot or keep it in the wok. Add the 4 cups of unsalted stock or water and the thawed tofu pieces. Bring the mixture to a gentle simmer over medium-low heat and let it cook for about 20 minutes.

5. Add Noodles

Drain the soaked noodles and add them to the pot. Continue to simmer for another 10 minutes, or until the noodles are tender but still slightly chewy.

6. Season and Serve

Finally, taste the stew and adjust the seasoning with kosher salt if needed. Serve immediately, enjoying the hearty and warming flavors of this Sichuan-style sour cabbage and tofu stew.