Dan Dan Charred Cabbage (Printable Recipe)

Savory charred cabbage with crispy tofu and bold dan dan-inspired sesame sauce.

# Ingredients You'll Need:

→ Tofu Crumble

01 - 14 oz super firm tofu, crumbled
02 - 1 tsp ground coriander
03 - 1/2 tsp paprika
04 - 1/2 tsp Chinese five spice powder
05 - 1 tbsp tamari
06 - 1 tbsp potato starch
07 - 1 tbsp neutral oil
08 - 1 tbsp mirin
09 - 1 tbsp hoisin sauce

→ Charred Cabbage

10 - 1 medium green cabbage, cut into 16 wedges
11 - 1 tsp ground coriander
12 - 1/2 tsp Chinese five spice powder
13 - 1/4 tsp ground white pepper
14 - 1/2 tsp salt, or to taste
15 - 2 tbsp neutral oil, for searing
16 - 1/2 cup vegetable broth

→ Sesame Sauce

17 - 1/4 cup Chinese sesame paste
18 - 1 clove garlic, grated
19 - 1 tbsp tamari
20 - 1 tbsp sambal oelek
21 - 1/4 tsp ground black pepper
22 - 1/4 tsp Chinese five spice powder
23 - 1 tsp maple syrup
24 - 1/2 cup vegetable broth, divided
25 - 1 tbsp chili oil, for drizzling

→ For Serving

26 - 1/4 cup roasted salted peanuts, crushed
27 - 2 scallions, thinly sliced
28 - Steamed rice or cooked noodles, optional

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Crumble tofu onto the sheet, then add coriander, paprika, five spice, tamari, potato starch, and oil. Toss to coat and spread evenly. Bake for 20 minutes.
02 - Remove tofu from oven. Drizzle with mirin and hoisin sauce. Toss to coat and return to oven for 5–10 minutes until golden. Season with salt if needed.
03 - In a small bowl, mix coriander, five spice, white pepper, and salt. Sprinkle seasoning over both sides of each cabbage wedge.
04 - Heat a large heavy-bottomed pan over medium heat with a light coat of oil. Sear half the wedges cut-side down for 5 minutes until browned. Flip and sear other side. Repeat with remaining wedges.
05 - Nestle seared wedges in the pan. Drizzle with vegetable broth and transfer to oven. Bake for 20–25 minutes until tender.
06 - In a bowl, whisk together sesame paste, garlic, tamari, sambal oelek, black pepper, five spice, and maple syrup. Gradually whisk in vegetable broth until smooth. Drizzle with chili oil.
07 - Spoon half of the sauce over cabbage wedges. Serve over rice or noodles. Drizzle with more sauce and top with tofu crumble, crushed peanuts, and scallions.

# Extra Tips:

01 - Use cast iron or stainless steel pans for optimal cabbage sear.
02 - Adjust chili oil and sambal oelek to control spice level.
03 - Sauce will thicken in the fridge; use less broth for a thicker consistency.
04 - Replace peanuts with toasted sesame seeds for a nut-free version.

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