Dan Dan Charred Cabbage Recipe

Introduction

Dan Dan Charred Cabbage brings a vibrant twist to a classic Sichuan dish by combining smoky roasted cabbage with spicy, savory tofu crumble and a rich, flavorful sauce. This vegetarian recipe is perfect for cozy dinners and packs bold flavors in every bite.

Ingredients

• 16 oz block super firm tofu
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp five spice
• 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
• 1 medium head green cabbage
• 1 tsp coriander
• 1/2 tsp five spice
• 1/2 tsp white pepper
• Kosher salt
• Avocado oil (for cooking cabbage)
• 1/4 cup vegetable broth
• 1/4 cup Chinese sesame paste
• 2 cloves garlic, grated
• 1 1/2 tbsp tamari (for sauce)
• 1 tbsp sambal oelek
• 1/2 tsp Sichuan pepper or white pepper
• 1/2 tsp five spice (for sauce)
• 1 tbsp maple syrup
• 1/2 cup vegetable broth (for sauce)
• 2 tbsp chili oil
• 1/4 cup roasted peanuts, chopped (for serving)
• 2–3 scallions, thinly sliced (for serving)
• Cooked rice (for serving)

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Crumble the tofu directly onto the sheet. Add coriander, smoked paprika, five spice, tamari, potato starch, and avocado oil. Toss to coat evenly and spread into a single layer.
2. Step 2: Bake the tofu on the middle rack for 20 minutes. Remove and drizzle with mirin and hoisin sauce, then toss to coat. Return to the oven and bake an additional 5–10 minutes until golden. Adjust salt if needed.
3. Step 3: Meanwhile, cut the cabbage in half, then slice each half into 8 wedges through the core. Mix coriander, five spice, white pepper, and 1/2 tsp salt in a bowl. Sprinkle seasoning over both sides of the wedges.
4. Step 4: Heat a large heavy pan over medium heat and coat the bottom with avocado oil. Cook cabbage wedges cut-side down in batches for about 5 minutes until browned, then flip and sear the other side for 5 minutes more.
5. Step 5: Nestle all cabbage wedges together in the pan. Drizzle with vegetable broth and transfer the pan to the oven. Bake for 20–25 minutes until tender.
6. Step 6: While cabbage roasts, prepare the sauce by combining sesame paste, grated garlic, tamari, sambal oelek, Sichuan or white pepper, five spice, and maple syrup in a bowl. Whisk into a smooth paste.
7. Step 7: Gradually whisk in half the vegetable broth until smooth, then add the rest of the broth and whisk again into a thin sauce. Stir in chili oil and set aside.
8. Step 8: When cabbage is done, spoon half the sauce over the wedges, allowing it to soak between the leaves.
9. Step 9: Serve cabbage wedges over cooked rice or noodles. Drizzle with remaining sauce, then top with tofu crumble, chopped peanuts, and scallions. Enjoy!

Tips & Variations

• For a gluten-free version, ensure tamari and hoisin sauce are certified gluten-free.
• If you prefer a milder heat, reduce the sambal oelek and chili oil quantities.
• Using an oven-safe skillet to sear and roast the cabbage saves cleanup and maintains flavor.
• Try swapping tofu crumble for cooked ground meat if not vegetarian.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken after refrigeration; whisk in a splash of vegetable broth or water to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Yes, Napa or savoy cabbage can be used, but cooking times may vary slightly. Green cabbage holds up well and chars nicely for this dish.

Is this recipe spicy?

It has a moderate heat level from sambal oelek and chili oil, but you can adjust these ingredients to make it milder or spicier according to your taste.

Dan Dan Charred Cabbage Recipe

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★★★★★

4.8 from 56 reviews

This Dan Dan Charred Cabbage recipe offers a vibrant and flavorful twist on the classic Sichuan dish, featuring crispy baked tofu mince seasoned with aromatic spices, tender oven-roasted cabbage wedges charred in a skillet, and a spicy, nutty sesame sauce. Perfectly complemented by crunchy peanuts and fresh scallions, it’s a satisfying plant-based meal that’s both comforting and full of bold flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, enough to coat pan
• 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 the tofu mince: 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 with ground coriander, smoked paprika, five spice powder, tamari, potato starch, and avocado oil. Toss everything together to coat evenly, then spread the tofu in a single layer. Bake on the middle rack for 20 minutes.
2. Finish baking the tofu: Remove the tofu from the oven and drizzle with mirin and hoisin sauce. Toss to coat the tofu crumble evenly. Return to the oven and bake for another 5–10 minutes until the tofu turns golden and crispy. Taste and adjust salt if needed.
3. Prepare the cabbage wedges: While tofu bakes, cut the cabbage in half, then each half into 8 wedges, cutting through the core to keep wedges intact. In a small bowl, mix ground coriander, five spice, white pepper, and 1/2 tsp kosher salt. Sprinkle this seasoning over both sides of each cabbage wedge, adding more seasoning if using a larger cabbage.
4. Char-sear the cabbage: Heat a large heavy-bottomed oven-safe skillet over medium heat and add enough avocado oil to lightly coat the bottom. When hot, place half of the cabbage wedges cut-side down. Cook undisturbed for about 5 minutes until well browned, then flip and sear the other side for an additional 5 minutes. Repeat with remaining wedges until all are seared.
5. Roast the cabbage: Nestle all seared wedges together in the skillet. Drizzle with vegetable broth and transfer the skillet to the preheated oven. Roast for 20–25 minutes until the cabbage is tender and cooked through.
6. Make the Dan Dan sauce: While cabbage roasts, combine Chinese sesame paste, grated garlic, tamari, sambal oelek, Sichuan or white pepper, five spice, and maple syrup in a bowl or measuring cup. Whisk until smooth and thick. Gradually whisk in half of the vegetable broth to loosen, then add the remaining broth and whisk again to achieve a thin sauce consistency. Drizzle in chili oil and mix well. Set aside.
7. Assemble the dish: When the cabbage is done roasting, spoon half of the sauce evenly over the wedges, allowing it to soak between the leaves. Serve the wedges over cooked rice or noodles. Drizzle with additional sauce, then top with the crispy tofu mince, chopped roasted peanuts, and thinly sliced scallions. Enjoy immediately.

Notes

• Using super firm tofu helps achieve a crispy texture when baked.
• If you don’t have mirin, you can omit it or substitute with a little rice vinegar and sugar.
• The recipe can be adjusted for spice by varying the amount of sambal oelek and chili oil.
• Using an oven-safe skillet for searing and roasting cabbage makes the process easier and less messy.
• Serve with rice or noodles to make it a hearty, satisfying meal.
• Leftover sauce can be refrigerated for up to 3 days and stirred before use.

Keywords: Dan Dan, cabbage recipe, vegan dan dan, tofu crumble, spicy sesame sauce, roasted cabbage, Chinese cuisine, vegetarian dinner