Description
Dan Dan Charred Cabbage features crispy baked tofu paired with fragrant, spice-coated cabbage wedges roasted to tender perfection, all topped with a flavorful sesame chili sauce for a delightful plant-based meal.
Ingredients
Units
Scale
Tofu
- 1, 16 oz block super firm tofu
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp five spice
- 1 1/2 tbsp tamari
- 1 tbsp potato starch
- 1 tbsp avocado oil
- 1 tbsp mirin, optional
- 1 tbsp hoisin sauce
- 1–2 tsp sesame oil
Cabbage
- 1 medium head of green cabbage
- 1 tsp coriander
- 1/2 tsp five spice
- 1/2 tsp white pepper
- Kosher salt
- Avocado oil
- 1/4 cup vegetable broth
Sauce
- 1/4 cup Chinese sesame paste
- 2 cloves garlic, grated
- 1 1/2 tbsp tamari
- 1 tbsp sambal oelek
- 1/2 tsp Sichuan pepper or white pepper
- 1/2 tsp five spice
- 1 tbsp maple syrup
- 1/2 cup vegetable broth
- 2 tbsp chili oil
- 1/4 cup roasted peanuts, chopped
- 2–3 scallions, thinly sliced
- Cooked rice
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare and bake tofu: Crumble the tofu directly onto the prepared baking sheet. Add the coriander, paprika, five spice, tamari, potato starch, and oil. Toss to evenly coat, then spread the tofu out into a single layer. Bake on the middle rack for 20 minutes.
- Finish baking tofu: Remove the tofu from the oven and drizzle with the mirin and hoisin sauce. Toss to coat, then return to the oven and bake for another 5–10 minutes, until golden. Taste and adjust with a pinch of salt if needed.
- Prepare cabbage: While the tofu bakes, prepare the cabbage. Cut the cabbage in half, then slice each half into 8 equal wedges, cutting through the core to keep each wedge intact. In a small bowl, mix the coriander, five spice, white pepper, and 1/2 tsp salt (add more if desired). Sprinkle the seasoning over both sides of each wedge. If your cabbage is large, you may need to double the seasoning to coat all the wedges thoroughly.
- Sear cabbage wedges: Heat a large heavy-bottomed (oven-safe, if possible) pan over medium heat and add enough oil to lightly coat the bottom. When hot, cook the cabbage in batches. Place half the wedges cut-side down in the pan and cook undisturbed for about 5 minutes, or until evenly browned. Flip and sear the other side for another 5 minutes.
- Roast the cabbage: Once all wedges are seared on both sides, nestle them together in the pan. Drizzle with vegetable broth and transfer the pan to the oven. Bake for 20–25 minutes, or until the cabbage is tender.
- Make the sauce: While the cabbage roasts, make the sauce. In a large glass measuring cup or bowl, combine the sesame paste, garlic, tamari, sambal oelek, black pepper, five spice, and maple syrup. Whisk into a smooth, thick paste. Gradually whisk in half the vegetable broth until smooth, then add the remaining broth and whisk again to form a thin sauce. Drizzle with chili oil and set aside.
- Apply sauce to cabbage: When the cabbage is done, spoon half of the sauce over the wedges, letting it soak between the leaves.
- Serve: Serve the cabbage wedges over rice or noodles. Drizzle the cabbage with additional sauce, then top with the tofu crumble, crushed peanuts, and scallions, then enjoy!
