Kung Pao Cabbage with Tofu

Ingredients

Seasoning Sauce

• 1 tbsp dark soy sauce
• 1 tbsp soy sauce or tamari
• 1 tbsp black vinegar
• 2 tsp granulated sugar
• 1 tsp cornstarch
• 60ml (¼ cup) water

Cabbage & Tofu

• Neutral oil, such as sunflower or grapeseed
• 1 medium head green cabbage (900g / 2 lbs), cored and cut into 2.5cm (1 inch) chunks
• Sea salt
• ½–1 tsp Sichuan peppercorns, smashed or lightly ground in a mortar and pestle
• 4 or 5 whole dried chiles, such as er jing tiao or chiles de árbol
• 2 garlic cloves, finely chopped
• 2.5cm (1 inch) piece fresh ginger, peeled and finely sliced
• 200g (7oz) store-bought baked tofu, cut into thin strips
• 2 scallions, finely sliced
• 70g (½ cup) roasted cashews, divided
• Handful of fresh cilantro leaves

Instructions

Make the Seasoning Sauce

1. In a small bowl, whisk together the dark soy sauce, soy sauce or tamari, black vinegar, sugar, cornstarch, and water. Set aside.

Cook the Cabbage & Tofu

2. Heat a wok or large skillet over medium-high heat until very hot. Add 2 tbsp neutral oil, the cabbage, and ½ tsp sea salt and toss until softened and charred in some parts, 4–5 minutes (it will look like too much cabbage, but it cooks down a lot). Add the Sichuan peppercorns and dried chiles and stir until fragrant, 1–2 minutes. Add the garlic and ginger and toss for 30 seconds.
3. 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 and season with salt if needed.
4. Transfer the cabbage to a large bowl or serving platter. Add the baked tofu, scallions, and half the cashews (35g / ¼ cup). Toss to combine. To serve, top with the cilantro leaves and the remaining cashews.

Source: Hetty Lui McKinnon, Linger: Salads, Sweets and Stories to Savor (via Epicurious)