Dan Dan Charred Cabbage
Dan Dan Charred Cabbage, a savory roasted cabbage topped with crispy tofu and sesame sauce. An easy meal inspired by the classic Dan Dan Noodle dish, packed with umami flavor.
Why You’ll Love This Dan Dan Charred Cabbage
- Packed with protein. Each bowl gets topped with a protein-rich tofu crumble to make this meal completely satisfying.
- Inspired by the flavors of dan dan noodles to make eating veggies more fun. The best way to enjoy veggies is to make them incredibly flavorful. This recipe focuses on seasoning the cabbages, charring them, and smothering them in sauce. Three techniques that help to impart a great deal of flavor into this dish.
- A great way to use up a whole cabbage. This is great if you have a whole cabbage to use up or end up with half a cabbage and not sure how to use it. No need to let anything go to waste.
What are dan dan noodles?
A Chinese style noodle dish with origin from Sichuan cuisine. Traditionally served with spicy, numbing sauce and can be prepared dry or as a noodle soup. The noodles are often served with pickled vegetables, minced pork, Sichuan pepper, peanuts, and scallions.
While the traditional dish is not plant-based in design, the focus of this recipe is to draw from the inspiration of the sauce and flavors to create an equally crave worthy veggie dish.
Key Ingredients and Substitutions
- Cabbage: I used green cabbage, but red cabbage can work if that is what you have available.
- Tofu: I used super firm tofu, a variety of tofu that is really dense and often packed in a vacuum sealed package. However, you can also use extra firm tofu. If using extra firm tofu, I would recommend pressing it before crumbling to help remove as much excess water as possible. Not a fan of tofu? Try this with some crispy lentils instead.
- Sesame Paste: Do note that this is not the same as tahini. They both have completely different tastes. You can find Chinese sesame paste at some well stocked grocery stores, but I usually buy mine from a local Asian market.
- Spices: I use a combination of five spice, coriander, white pepper, and/or Sichuan pepper.
- Potato Starch: Feel free to also use cornstarch here.
- Vegetable Broth: Use your favorite brand that is full of flavor. I personally like to use the brand Better Than Bouillon’s Vegetable Based reconstituted in water.
- Peanuts: I used roasted salted peanuts. Feel free to leave this out if you have a peanut allergy, or swap with some toasted sesame seeds instead.
- Scallions: This or chives can work for this dish.
- Mirin: Treat this as an optional flavor enhancer.
- Hoisin: This has a distinct flavor, so I would not recommend substituting. The nice thing about hoisin sauce is that it is pretty easy to find in the international section of most grocery stores.
How to Make Dan Dan Charred Cabbage
Preheat the oven to 400°F and line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
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.
When the cabbage is done, spoon half of the sauce over the wedges, letting it soak between the leaves.
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!
Expert Tips
- Adjust the consistency of your sauce. For this I prefer my sauce to be on the thinner side. It helps for pouring over the cabbage and soak in between the leaves. Do note, when refrigerated, it will thicken a little more. If you want a thicker sauce, use less broth in your sauce.
- Make this nut-free. Swap the crushed peanut garnish for some toasted sesame seeds.
- Use a pan that can retain it’s heat well. For a really good sear on your cabbage, I like to use a stainless steel pan or cast iron pan. Allow your cabbage to cook undisturbed until evenly charred before flipping to cook on the other side.
- Control the spice based on your tolerance. If you are sensitive to heat, you may want to use less chili oil, sambal oelek, or Sichuan. Sichuan pepper does have a mouth numbing component to it. If you don’t like that, feel free to swap the Sichuan for white pepper.
Frequently Asked Questions
Use a gluten-free tamari and a gluten-free hoisin sauce. You’ll also want to serve this with gluten-free options like rice or a rice noodle.
If planning for meals, I like to store the cabbage, sauce, and tofu in advance. Store in airtight containers in the fridge for up to 4 days. When ready to enjoy, heat up the tofu and cabbage then assemble and drizzle with more sauce as desired.
Make It Balanced
This dish provides veggies from the cabbage and protein from the tofu. To make this a complete dish, serve this over rice or your favorite noodles.
More Veggie Focused Meals
- Marinated Roasted Bell Pepper Bean Salad with Fried Capers
- Broccolini Salad with Marinated Sumac Onions
- Whole Roasted Cauliflower with Creamy Scallion Date Dressing
- Lemon Pepper Smashed Potato Salad
- Peanut Miso Cucumber Crunch Sandwich
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Dan Dan Charred Cabbage
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
Dan Dan Charred Cabbage, a savory roasted cabbage topped with crispy tofu and sesame sauce. An easy meal inspired by the classic Dan Dan Noodle dish, packed with umami flavor.
Ingredients
Tofu Mince
- 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
Roasted 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
Dan Dan 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
For Serving
- 1/4 cup roasted peanuts, chopped
- 2–3 scallions, thinly sliced
- Cooked rice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- When the cabbage is done, spoon half of the sauce over the wedges, letting it soak between the leaves.
- 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!
Notes
Adjust the consistency of your sauce. For this I prefer my sauce to be on the thinner side. It helps for pouring over the cabbage and soak in between the leaves. Do note, when refrigerated, it will thicken a little more. If you want a thicker sauce, use less broth in your sauce.
Make this nut-free. Swap the crushed peanut garnish for some toasted sesame seeds.
Use a pan that can retain its heat well. For a really good sear on your cabbage, I like to use a stainless steel pan or cast iron pan. Allow your cabbage to cook undisturbed until evenly charred before flipping to cook on the other side.
Control the spice based on your tolerance. If you are sensitive to heat, you may want to use less chili oil, sambal oelek, or Sichuan. Sichuan pepper does have a mouth numbing component to it. If you don’t like that, feel free to swap the Sichuan for white pepper.
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