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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/dan-dan-charred-cabbage-recipe/