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.
