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1
Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to to dry thoroughly.
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2
Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
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3
In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes.
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4
Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs.
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5
Heat oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown other side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate.
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6
In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside.
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7
In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes.
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8
Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside.
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9
Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. Cover and simmer for 10 minutes longer.
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10
To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice.
