Step 1

Preheat oven to 390°F.

Step 2

Mash the tofu.

Step 3

Put all the ingredients for the meatballs into a stand mixer and start mixing.

Step 4

Stop when the ingredients combine well together and become slightly sticky.

Step 5

Take the meat and threw it on the counter top to make the meat stick well together.

Step 6

Make into meatballs and place onto a cooking sheet. (Will result in about 6-10 meatballs, depending on the size.)

Step 7

Bake at 390°F for 20 minutes or until outside of meatballs are golden brown.

Step 8

Heat oil on medium heat in a cast iron pot or Dutch oven. Stir fry the scallion and ginger.

Step 9

Add in the cooking wine, oyster sauce, and soy sauce.

Step 10

Add in the white sections of the napa cabbage and stir fry for one minute.

Step 11

Pour in the water, and then add in the sugar and white pepper powder. Bring to a boil and then turn off the heat.

Step 12

Add the meatballs to the stew.

Step 13

Add the green sections of the napa cabbage, covering the meatballs.

Step 14

Bring back to a boil. Once boiling, bring to a simmer and cook for 30 minutes.

Step 15

Add salt to taste and serve.