People in northern China understand that napa cabbage detoxifies. It detoxifies so well that it can even help prevent cancer. Stewed tofu with napa cabbage is a commonly served dish, especially after high consumption of thick-flavored fish and meat. It may not look that good to some people, but it is great for detoxifying. This dish is very suitable for reconditioning the body after eating thick flavors continuously for many days such as during festivals and long holidays. Napa cabbage has several other health benefits too!
Prevent cancer
Napa cabbage contains anti-cancer substances. People who eat napa cabbage have a lower risk of suffering from lung cancer, prostate cancer, and breast cancer. The glucosinolates in napa cabbage are transformed into isothiocyanates and those substances help the body attack cancer. It also contains folic acid, which plays an important role in DNA improvement so that the development of cancer cells can be prevented. There are also some trace elements in napa cabbage that can help break down the estrogen associated with breast cancer.
Skin care
The air in autumn and winter is particularly dry, and the cold wind is extremely harmful to the skin. Cabbage is rich in vitamin C and vitamin E. Eating more napa cabbage is great for skin care.
Digestion
Napa cabbage is rich in fiber, which not only plays a role in moistening the intestines and promoting detoxification, but also stimulates gastrointestinal motility, promotes regular bowel movements, and helps digestion.
Detoxifying
Napa cabbage can prevent senile arteriosclerosis and cardiovascular disease, and the vitamin C in it also has a certain therapeutic effect on gastric and duodenal ulcers.
Stir Fry Tofu with Napa Cabbage
Ingredients:
1 block extra firm tofu
1 pound napa cabbage, sliced thin
1 clove garlic, peeled and minced
3 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 cup sliced mushrooms
1/2 cup sliced celery
4 tablespoons vegetable oil
Salt and pepper
Instructions:
Slice the tofu and then cut the slices into cubes. Put the cubes on some paper towels on a plate, and put paper towels on top. Put a weight on the top with a flat object to get the excess water out; a cutting board with any heavy object on top will work. Let stand for 1 hour. Change the paper towels at least once.
Slice the mushrooms, cabbage, celery, and garlic and set aside.
Remove the tofu from the paper towels, and put it in a bowl with the cornstarch, salt, and pepper. Toss to coat the tofu with the cornstarch.
Heat 2 tablespoons of oil in a wok. Add the tofu. Cook for 5 minutes on one side, flip, and cook until the tofu is evenly browned. Remove from the wok and set aside.
Heat another 2 tablespoons of oil in the wok and add the mushrooms and celery. Stir and cook for 2 minutes.
Mix rice vinegar, soy sauce, and garlic in a bowl.
Add napa cabbage to the wok. Add the rice vinegar mix. Stir and cook for 2-3 minutes. Add tofu back to the wok, stir to warm it again, then remove from the heat.
Serve when warm and enjoy!
Translated by Patty Zhang
