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Dan Dan Charred Cabbage with Crispy Tofu and Sesame Sauce Recipe

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4.2 from 8 reviews

Dan Dan Charred Cabbage is a flavorful vegan twist on the classic Sichuan Dan Dan noodles featuring savory roasted cabbage wedges charred to perfection and topped with crispy spiced tofu crumble and a creamy, spicy Chinese sesame sauce. This umami-packed dish combines smoky, spicy, and nutty flavors for an easy, satisfying plant-based meal served over rice or noodles.

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 powder
  • 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 ground coriander
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper
  • Kosher salt, to taste
  • Avocado oil, for searing
  • 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 powder
  • 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 or noodles

Instructions

  1. Prepare and bake the tofu: Preheat the oven to 400°F and line a baking sheet with parchment paper. Crumble the super firm tofu directly onto the baking sheet. Sprinkle coriander, smoked paprika, five spice, tamari, and potato starch over the tofu. Drizzle avocado oil and sesame oil, then toss everything to evenly coat. Spread the tofu in a single layer and bake on the middle rack for 20 minutes. Remove from oven, drizzle with mirin (if using) and hoisin sauce, toss to coat, then bake for another 5-10 minutes until golden and crispy. Adjust salt as needed.
  2. Season the cabbage: While the tofu bakes, cut the cabbage in half and then slice each half into 8 equal wedges, keeping the core intact for each wedge. In a small bowl, mix coriander, five spice, white pepper, and kosher salt. Sprinkle the seasoning evenly over both sides of the cabbage wedges, using extra seasoning if needed for large heads.
  3. Char the cabbage wedges: Heat a large, heavy-bottomed (preferably oven-safe) pan over medium heat and add enough avocado oil to lightly coat the bottom. Once hot, arrange half the cabbage wedges cut-side down in the pan. Let them cook undisturbed for about 5 minutes until evenly browned and charred. Flip and sear the other side for another 5 minutes. Repeat with remaining wedges.
  4. Roast the cabbage in the oven: Nestle all cabbage wedges together in the pan. Drizzle with vegetable broth. Transfer the pan to the preheated oven and roast for 20-25 minutes, or until the cabbage is tender throughout.
  5. Make the Dan Dan sauce: In a large bowl or glass measuring cup, combine Chinese sesame paste, grated garlic, tamari, sambal oelek, Sichuan or white pepper, five spice, and maple syrup. Whisk to form a thick paste. Gradually whisk in half of the vegetable broth until smooth, then add the remaining broth and whisk again until the sauce is thin enough for drizzling. Stir in chili oil and set aside.
  6. Assemble the dish: Once the cabbage is tender, spoon half of the sesame sauce over the wedges, allowing it to seep between the leaves. Serve the cabbage on a bed of cooked rice or noodles. Drizzle with additional sauce, then top with the crispy tofu crumble, chopped roasted peanuts, and thinly sliced scallions. Enjoy immediately.

Notes

  • Adjust sauce consistency by varying the amount of vegetable broth; thinner sauce soaks better between cabbage leaves but thickens when chilled.
  • Make nut-free by substituting roasted peanuts with toasted sesame seeds as garnish.
  • Use a heavy-bottomed pan such as stainless steel or cast iron for best searing results on cabbage.
  • Allow cabbage to char thoroughly on each side before flipping for optimal flavor.
  • Adjust spice levels by reducing chili oil, sambal oelek, or Sichuan pepper to taste; Sichuan pepper has a numbing effect that may not appeal to everyone.

Find it online: https://flavorspath.com/dan-dan-charred-cabbage-with-crispy-tofu-and-sesame-sauce-recipe/