Dan Dan Cabbage
Dan Dan Cabbage
Dan Dan originates in the Sichuan province of China and is known for its complex and bold flavor profile. To be more exact, it’s the tingly numbing spice from the Sichuan peppercorns that gives it its signature flavor. In addition, the sauce is savory, slightly nutty and really good! Traditionally the dish is served with noodles but in this case the lightly sautéed cabbage pairs perfectly. It’s a lighter take on the original but with all of the same flavors. To keep the dish meat free the minced pork is swapped out for minced tofu. Together, this dish is super satisfying and perfectly spicy. I would say a medium spice level if prepared according to the directions. You can always adjust to your preferred heat level.
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Serves 3-4
Ingredients
Medium (900g) Green Cabbage, sliced
10 oz (300g) High Protein Tofu (vacuum packed)
1 1/2 Tbsp (23ml) neutral high heat Oil
Salt & Pepper to taste
For serving
2 Green Onions, sliced thin
1/2 cup (75g) Roasted Peanuts, roughly chopped
Minced Tofu Sauce
3 tsp (15ml) Hoisin Sauce
1 Tbsp (15ml) Shaoxing Wine*
1/3 cup Sui Mi Ya Cai* (fermented mustard greens)
2 tsp (10ml) Dark Soy Sauce*
1/2 tsp (2g) Chinese Five Spice Powder
Dan Dan Sauce
2 1/2 Tbsp (35g) Sesame Paste* (you can sub peanut butter)
3 Tbsp (45ml) Soy Sauce
2 Tbsp (30ml) or more to taste Sichuan Oil*
1 tsp (5g) Chili Crisp or Paste
1/2 tsp (1g) Sichuan Peppercorn Powder* or more to taste
1/2 tsp (2g) Chinese Five Spice Powder
1/2 cup (118ml) Vegan Chicken or Vegetable Broth
1-2 Tbsp (15-30ml) Maple Syrup (you can sub cane sugar)
2 cloves Garlic, crushed or finely minced
Notes
1.All of the ingredients with an * can be found in your local Asian grocery store or online. The Sui Mi Ya Cai or fermented greens is really an essential ingredient and can be used for other Sichuan style recipes.
2.Sichuan peppercorns are what give this dish the tingly / numbing component. It’s best to look for peppercorns and grind them as needed. Make sure to discard the little black seed found inside as they can be bitter.
3.The dan dan sauce will be on the thinner side as there is no starch from the traditional noodles.
Directions
1.Make the dan dan sauce by whisking together the sesame paste, soy sauce, broth, Chinese five spice, garlic, Sichuan peppercorn powder, maple syrup, chili crisp and Sichuan chili oil. Set aside.
2.Prepare the cabbage by removing as much of the core as possible. Discard any outer leaves that are torn or discolored. Cut the cabbage into long slices. Set aside.
2.Cook up the tofu mince by heating 1 Tbsp of oil in a large skillet on medium high heat. Break apart the tofu into a fine crumble and add it to the hot pan. Cook for 3-5 minutes until the tofu takes on some color.
3.Once the tofu has crisped up a bit and darkened in color, add in the hoisin sauce, dark soy sauce and Chinese five spice. Mix well and cook for another 5 minutes, stirring ocassionally. Lastly add in the sui mi ya cai and mix well. Cook another 2-3 minutes. Remove from the pan and set aside.
4.In the same pan on medium heat, add the remaining 1/2 tbsp of oil. Add the cabbage and season with salt & pepper. Cook for 5 minutes until there is a light charr on some pieces. Mix well and cover the pan for 5-7 minutes or until the cabbage has softened. Try not to over cook the cababge as you want there to be a little crunch left.
5. To serve, add a couple ladles of the sauce into each bowl. Add in a serving of the cooked cabbage and top with some of the minced tofu. Garnish with sliced green onions and chopped peanuts. Mix well and enjoy.
