bonappetit
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
👥 6 Servings👤 Hetty Lui McKinnon📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Seasoning Sauce
2
In a small bowl, whisk together 1 Tbsp. dark soy sauce, 1 Tbsp. soy sauce or tamari, 1 Tbsp. black vinegar, 2 tsp. granulated sugar, and 1 tsp. cornstarch with ¼ cup water. Set aside.
. dark soy sauce1 Tbsp. (200 g) store-bought baked tofu, cut into thin strips7 oz. soy sauce or tamari1 Tbsp. black vinegar1 Tbsp. granulated sugar2 tsp. cornstarch1 tsp
3
Cabbage & Tofu
4
Heat a wok or large skillet over medium-high heat until very hot. Add 2 Tbsp. neutral oil, 1 medium head green cabbage (2 lb./900 g), cored and cut into 1" (2.5 cm) chunks, and ½ tsp. sea salt and toss until softened and charred in some parts, 4–⏱️ 5 minutes (it’s going to look like too much cabbage but it cooks down a lot). Add ½–1 tsp. Sichuan peppercorns, smashed or lightly ground in a mortar and pestle, and 4 or 5 whole dried chiles, such as er jing tiao or chiles de árbol, and stir until fragrant, 1 to ⏱️ 2 minutes. Add 2 garlic cloves, finely chopped, and one 1" (2.5 cm) piece fresh ginger, peeled and finely sliced, and toss for ⏱️ 30 seconds.
Neutral oil, such as sunflower or grapeseedmedium head green cabbage (2 lb./900 g), cored and cut into 1" (2.5 cm) chunks1Sea saltor 5 whole dried chiles, such as er jing tiao or chiles de árbol4
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. Taste the cabbage and season with salt if needed.
6
Transfer the cabbage to a large bowl or serving platter. Add 7 oz. (200 g) store-bought baked tofu, cut into thin strips, 2 scallions, finely sliced, and ¼ cup (35 g) roasted cashews. Toss to combine. To serve, top with handful of fresh cilantro leaves and the remaining ¼ cup (35 g) roasted cashews.
Handful of fresh cilantro leaves
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