Delicious Kung Pao Cabbage With Tofu Recipe
Kung Pao Cabbage With Tofu
Kung Pao Cabbage With Tofu
Ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon black vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon cornstarch
- Neutral oil, like sunflower or grapeseed
- 1 medium head of green cabbage (2 lb./900 g), cored and chopped into 1-inch (2.5 cm) pieces
- Sea salt
- ½–1 teaspoon Sichuan peppercorns, crushed or lightly ground in a mortar and pestle
- 4 or 5 whole dried chiles, such as er jing tiao or chiles de árbol
- 2 cloves of garlic, minced
- 1-inch (2.5 cm) piece of fresh ginger, peeled and thinly sliced
- 7 ounces (200 g) pre-packaged baked tofu, sliced into thin strips
- 2 scallions, thinly sliced
- ½ cup (70 g) roasted cashews, divided
- A handful of fresh cilantro leaves
Instructions
Step 1
In a small bowl, mix 1 tablespoon of dark soy sauce, 1 tablespoon of soy sauce or tamari, 1 tablespoon of black vinegar, 2 teaspoons of granulated sugar, and 1 teaspoon of cornstarch with ¼ cup of water. Set aside.
Step 2
In a hot wok or large skillet, heat 2 tablespoons of neutral oil. Add the cabbage and sea salt, tossing for 4–5 minutes until softened and slightly charred. Stir in the Sichuan peppercorns and dried chiles for 1–2 minutes, then mix in the garlic and ginger for another 30 seconds.
Step 3
Mix the seasoning sauce well, then pour it over the cabbage. Toss everything together for 1–2 minutes until the cabbage is coated, and adjust seasoning with salt if needed.
Step 4
Transfer the cabbage to a large bowl. Add the baked tofu, sliced scallions, and roasted cashews, then toss everything together. Top with fresh cilantro and more roasted cashews before serving.
Nutrition Information
My Tip
For the best texture and flavor in your Kung Pao Cabbage with Tofu, make sure to really heat your wok or skillet before adding the cabbage. This high heat will help you achieve that delightful char and keep the cabbage crisp while it softens.
Leftovers
To store your Kung Pao Cabbage with Tofu, transfer leftovers to a glass container with a tight-fitting lid and refrigerate for up to 3 days. When you're ready to enjoy it again, reheat gently in a skillet over medium heat, adding a splash of water to keep the tofu tender and the cabbage vibrant.
Make It Your Own
For a delightful twist, swap the tofu for roasted chickpeas for added crunch and protein. You can also use coconut aminos instead of soy sauce for a gluten-free version that still brings that savory depth.
