Kung Pao Cabbage With Tofu

A spicy and savory dish originating from China’s Sichuan Province, featuring cabbage cooked in a punchy sauce, combined with baked tofu and roasted cashews.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 Tbsp. dark soy sauce
• 1 Tbsp. soy sauce or tamari
• 1 Tbsp. black vinegar
• 2 tsp. granulated sugar
• 1 tsp. cornstarch
• 0.25 cup water
• 2 Tbsp. neutral oil
• 1 medium head green cabbage
• 0.5 tsp. sea salt
• 0.5 tsp. Sichuan peppercorns
• 4 pieces whole dried chiles
• 2 pieces garlic cloves
• 1 inch piece fresh ginger
• 7 oz. baked tofu
• 2 pieces scallions
• 0.25 cup roasted cashews
• 1 handful fresh cilantro leaves
• 0.25 cup roasted cashews

Instructions

1. In a small bowl, whisk together dark soy sauce, soy sauce or tamari, black vinegar, granulated sugar, and cornstarch with 1/4 cup water. Set aside.
2. Heat a wok or large skillet over medium-high heat until very hot. Add neutral oil, green cabbage, and sea salt and toss until softened and charred in some parts, 4–5 minutes.
3. Add Sichuan peppercorns and whole dried chiles, and stir until fragrant, 1 to 2 minutes.
4. Add garlic and fresh ginger, and toss for 30 seconds.
5. Stir the seasoning sauce to make sure the cornstarch is well incorporated, then pour it over the cabbage. Toss until everything is well coated, the cabbage looks shiny and the sauce looks thick, 1–2 minutes.
6. Taste the cabbage and season with salt if needed.
7. Transfer the cabbage to a large bowl or serving platter.
8. Add baked tofu, scallions, and 1/4 cup roasted cashews. Toss to combine.
9. To serve, top with fresh cilantro leaves and the remaining 1/4 cup roasted cashews.