Description
Dan Dan Charred Cabbage is a vibrant and flavorful vegan dish featuring oven-baked spiced tofu paired with charred cabbage wedges. The cabbage is seared and roasted to tender perfection, then topped with a rich, spicy sesame sauce, crunchy roasted peanuts, and fresh scallions. Served over rice or noodles, this recipe delivers a satisfying blend of textures and bold Sichuan-inspired flavors.
Ingredients
Tofu
- 1 block (16 oz) 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 hoisin sauce
- 1-2 tsp sesame oil
Cabbage and Seasoning
- 1 medium head green cabbage
- 1 tsp ground coriander
- 1/2 tsp five spice powder
- 1/2 tsp white pepper
- Kosher salt (about 1/2 tsp or to taste)
- Avocado oil (enough to lightly coat the pan)
- 1/4 cup vegetable broth (for roasting)
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 (divided)
- 2 tbsp chili oil
Garnish and Serving
- 1/4 cup roasted peanuts, chopped
- 2-3 scallions, thinly sliced
- Cooked rice or noodles, for serving
Instructions
- Prepare and bake the tofu: Preheat your oven to 400°F and line a baking sheet with parchment paper. Crumble the super firm tofu directly onto the sheet. Sprinkle with ground coriander, smoked paprika, five spice powder, tamari, potato starch, and avocado oil. Toss everything together to evenly coat the tofu crumbles, then spread them into a single layer. Bake in the preheated oven on the middle rack for 20 minutes.
- Finish baking the tofu: Remove the tofu from the oven and drizzle with hoisin sauce. Toss to coat the tofu evenly, then spread it out again and return it to the oven. Bake for an additional 5 to 10 minutes until the tofu is golden. Taste and adjust seasoning with a pinch of kosher salt if needed.
- Prepare and season the cabbage: While tofu is baking, cut the cabbage in half, then slice each half into 8 equal wedges, keeping the core intact so wedges hold together. In a small bowl, mix together ground coriander, five spice powder, white pepper, and about 1/2 teaspoon kosher salt. Sprinkle this seasoning mix over both sides of the cabbage wedges, applying enough to coat thoroughly. For larger cabbages, increase seasoning accordingly.
- Char the cabbage wedges on stovetop: Heat a large heavy-bottomed or oven-safe pan over medium heat and add enough avocado oil to lightly coat the bottom. When the oil is hot, place half the cabbage wedges cut-side down in the pan without moving them. Let them sear for about 5 minutes until well browned, then flip and sear the other side for another 5 minutes. Repeat with remaining wedges.
- Roast the cabbage wedges: Once all wedges are nicely charred on both sides, nestle them tightly together in the pan. Drizzle the wedges with 1/4 cup vegetable broth to add moisture. Transfer the pan to the preheated oven and roast the cabbage for 20 to 25 minutes, or until the cabbage is tender and cooked through.
- Make the spicy sesame sauce: While cabbage roasts, combine Chinese sesame paste, grated garlic, tamari, sambal oelek, Sichuan or white pepper, five spice powder, and maple syrup in a large bowl or glass measuring cup. Whisk everything into a smooth thick paste. Gradually stir in half of the vegetable broth, whisking until smooth, then add the remaining broth and whisk again until the sauce is thin and pourable. Finish by drizzling chili oil over the sauce and mix gently.
- Assemble and serve: When the cabbage is tender from roasting, spoon half of the prepared sauce over the wedges, letting it seep between the leaves for maximum flavor infusion. Serve the cabbage wedges over cooked rice or noodles. Drizzle additional sauce over the cabbage, then sprinkle the baked tofu crumbles, chopped roasted peanuts, and sliced scallions on top. Enjoy your flavorful Dan Dan Charred Cabbage!
Notes
- For best tofu texture, use super firm tofu and press it well before crumbling if needed.
- If your pan is not oven-safe, transfer the cabbage to a baking dish after searing before roasting.
- Adjust the amount of chili oil and sambal oelek in the sauce for your preferred spice level.
- Chinese sesame paste can be substituted with tahini, but the flavor will be slightly different.
- This dish pairs well with either steamed rice or wheat/gluten-free noodles.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese/Sichuan-inspired
