Kung Pao Cabbage With Tofu
A vibrant vegetarian twist on a Sichuan classic featuring charred green cabbage, baked tofu, and roasted cashews. This dish delivers the signature kung pao balance of savory, sour, sweet, and tingly heat.
Ingredients
- 1 Tbsp. dark soy sauce
- 1 Tbsp. soy sauce or tamari
- 1 Tbsp. black vinegar
- 2 tsp. granulated sugar
- 1 tsp. cornstarch
- 2 Tbsp. neutral oil (sunflower or grapeseed)
- 1 medium head (2 lb.) green cabbage, cored and cut into 1 inch chunks
- 0.5 tsp. (plus more to taste) sea salt
- 0.75 tsp. Sichuan peppercorns, smashed or lightly ground
- 5 units whole dried chiles (er jing tiao or chiles de árbol)
- 2 units garlic cloves, finely chopped
- 1 inch piece fresh ginger, peeled and finely sliced
- 7 oz. store-bought baked tofu, cut into thin strips
- 2 units scallions, finely sliced
- 0.5 cup roasted cashews, divided
- handful fresh cilantro leaves
Instructions
- In a small bowl, whisk together the dark soy sauce, regular soy sauce, black vinegar, granulated sugar, cornstarch, and 1/4 cup water to create the seasoning sauce; set aside.
- Heat a wok or large skillet over medium-high heat until very hot. Add the neutral oil, cabbage, and sea salt. Toss until the cabbage has softened and developed charred spots, about 4–5 minutes. Add the Sichuan peppercorns and dried chiles, stirring until fragrant for 1 to 2 minutes. Add the garlic and ginger and toss for another 30 seconds.
- Whisk the seasoning sauce again to ensure the cornstarch is incorporated, then pour it over the cabbage. Toss for 1–2 minutes until the sauce has thickened and the cabbage is glossy and well-coated. Taste and adjust salt if necessary.
- Transfer the cabbage mixture to a serving bowl or platter. Fold in the baked tofu, sliced scallions, and half of the roasted cashews. Garnish with the fresh cilantro and the remaining cashews before serving.