Chinese Lion's Head Pork Meatballs With Vermicelli and Cabba | Dinners | Umami

Ingredients

• 1 (4-ounce) block firm tofu, cut into 1/4-inch slices
• 8 ounces ground pork, such as pork shoulder
• 4 ounces ground or minced fatty pork, such as fresh pork belly
• 1/4 cup drained canned water chestnuts, diced
• 1 teaspoon minced peeled ginger
• 2 scallions, white parts finely minced and green parts thinly sliced, divided
• 1 egg yolk
• 1/2 teaspoon sugar
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon kosher salt
• 3 teaspoons minced garlic (3 medium cloves), divided
• 3/4 teaspoon ground white pepper, divided
• 3 teaspoons soy sauce, divided
• 2 1/2 teaspoons cornstarch, divided
• 3 tablespoons plus 1 teaspoon canola, vegetable, or peanut oil, divided
• 1 1/2 cups homemade chicken stock or low-sodium broth
• 5 heads baby bok choy, halved
• 6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
• 2 (1.75-ounce) packs dried vermicelli noodles
• Cooked white rice, for serving