Cabbage stewed with tofu

Overview

Northeastern cuisine

Cut the tofu into thick slices, cut the cabbage into thin slices, and cook the vermicelli until soft.
Boil water in a soup pot, put a spoonful of salt in the water to blanch the tofu slices, drain them into cold water and set aside.
Heat the pan with cold oil and sauté the onions, add the baby cabbage and a teaspoon of salt and half a teaspoon of pepper.
Stir-fry baby cabbage until soft, add tofu and a spoonful of soy sauce.
Stir-fry the tofu for a few times and pour in the soft vermicelli together with the soup. When the soup boils, taste and season.
When the vermicelli is cooked, turn off the heat and sprinkle with MSG and put it on a plate.