Golden Shrimp and Cabbage Tofu Stew

If you’re searching for a dish that is the very definition of comfort in a bowl, look no further. This one-pot stew is a beautiful and simple way to bring incredible flavors to your dinner table. By gently simmering succulent shrimp, tender tofu, and sweet Napa cabbage, you create a rich, savory broth that’s both nourishing and deeply satisfying. This recipe is a fantastic introduction to braising, a slow-cooking technique that coaxes out the maximum flavor from every ingredient. It’s a moderately easy dish that comes together in about 30 minutes, making it perfect for a weeknight meal when you want something special without spending hours in the kitchen. The taste is a wonderful balance of savory and umami, with a subtle warmth from the aromatics that will have you coming back for a second helping.

Before you begin, let’s gather everything you’ll need. Don’t be intimidated by any unfamiliar names; most can be found in larger supermarkets or an Asian grocery store, and I’ve included easy-to-find alternatives for everything.

Ingredients:

• Napa Cabbage: 1 head
• Tofu: 1 block (about 14-16 oz). Firm or medium-firm tofu works best as it holds its shape during simmering.
• Shrimp: About 1/2 pound (225g) of raw sea shrimp or prawns. Shell-on shrimp will add more flavor to the broth, but peeled and deveined will also work perfectly.
• Sichuan Peppercorns: 10 whole peppercorns. These provide a unique, citrusy aroma and a slight tingly sensation. If you can’t find them, you can omit them or use a pinch of black peppercorns, though the flavor will be different.
• Aromatics: 1-inch piece of ginger, thinly sliced (a good substitute if you don’t have scallions), 2 cloves of garlic, minced, and a handful of chopped scallions (green onions).
• Cooking Wine: 1 tablespoon. Chinese cooking wine (Liaojiu) is traditional. A great substitute is dry sherry.
• White Vinegar: 1 teaspoon. White rice vinegar is ideal. In a pinch, apple cider vinegar will work.
• Oyster Sauce: 1 tablespoon. This is a thick, savory sauce that adds a wonderful depth of flavor. You can find it in the international aisle of most supermarkets.
• Light Soy Sauce: 2 tablespoons. Use a standard or “light” soy sauce, not dark soy sauce.
• Salt: To taste.
• Cooking Oil: 2 tablespoons, such as canola, vegetable, or avocado oil.
• Optional for a little heat: 1-2 small red chilies (like Thai chilies), sliced.

Let’s Get Cooking!

The process is straightforward. We’ll build layers of flavor by first searing the aromatics and shrimp, then braising everything together until tender.

1. Here are the sea shrimp, some with softer shells which are perfectly fine to use.
2. You’ll need one whole head of Napa cabbage.
3. Cut the block of tofu into 1-inch cubes.
4. Chop your aromatics: the scallions, garlic, and red chilies (if using).
5. Separate the cabbage. First, chop the crisper, thicker white stems into bite-sized pieces.
6. Next, roughly chop the tender green leaves. Keep the stems and leaves in separate bowls for now, as they cook at different rates.
7. Place a heavy-bottomed pot or wok over medium-high heat and add the oil.
8. Once the oil is shimmering, toss in the Sichuan peppercorns. Toast them for about 15-20 seconds until fragrant.
9. Add the chopped scallions, garlic, and chilies. Stir-fry for about 30 seconds until their amazing aroma is released.
10. Add the shrimp to the pot.
11. Pour in the white rice vinegar.
12. Stir everything together to coat the shrimp.
13. Now, add the cooking wine. This helps to remove any fishiness from the shrimp.
14. Pour in the light soy sauce.
15. Continue stir-frying until the shrimp turn pink and opaque. This should only take a couple of minutes.
16. Add the tougher cabbage stems to the pot.
17. Give it a good stir, tossing the stems with the shrimp and aromatics.
18. Drizzle in the oyster sauce for that deep, savory flavor.
19. Stir well to ensure everything is evenly coated in the sauce.
20. Now, add the tender cabbage leaves to the pot. They will seem like a lot, but they wilt down significantly.
21. Stir gently to help the leaves wilt and combine with the other ingredients.
22. Season with salt to your liking. Remember the soy sauce and oyster sauce are already salty, so start with just a pinch.
23. Add enough water to nearly cover all the ingredients in the pot.
24. Gently place the tofu cubes into the pot, nestling them among the cabbage and shrimp.
25. Bring the stew to a boil, then reduce the heat to a medium-low simmer. Cover the pot and let it cook for 20 minutes. This allows the flavors to meld beautifully.
26. Your delicious stew is now ready to serve!

The result is a truly heartwarming meal. The broth is the star of the show—an incredibly flavorful liquid gold infused with the sweetness of the cabbage, the brininess of the shrimp, and the deep umami of the sauces. The tofu acts like little sponges, soaking it all up, while the shrimp remain perfectly tender. This stew is phenomenal served on its own in a deep bowl, but it’s also fantastic ladled over a bed of freshly steamed rice to soak up every last drop of the broth. I really hope you give this recipe a try; it’s one of those simple, rustic dishes that tastes like it came from a kitchen full of love. If you make it, I’d love to hear how it turned out for you in the comments below