Kung Pao Cabbage With Tofu

In a small bowl, whisk together 1 Tbsp. dark soy sauce, 1 Tbsp. soy sauce or tamari, 1 Tbsp. black vinegar, 2 tsp. granulated sugar, and 1 tsp. cornstarch with ¼ cup water. Set aside.

Heat a wok or large skillet over medium-high heat until very hot. Add 2 Tbsp. neutral oil, 1 medium head green cabbage (2 lb./900 g), cored and cut into 1" (2.5 cm) chunks, and ½ tsp. sea salt and toss until softened and charred in some parts, 4–5 minutes (it’s going to look like too much cabbage but it cooks down a lot). Add ½–1 tsp. Sichuan peppercorns, smashed or lightly ground in a mortar and pestle, and 4 or 5 whole dried chiles, such as er jing tiao or chiles de árbol, and stir until fragrant, 1 to 2 minutes. Add 2 garlic cloves, finely chopped, and one 1" (2.5 cm) piece fresh ginger, peeled and finely sliced, and toss for 30 seconds.

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 the cabbage and season with salt if needed.

Transfer the cabbage to a large bowl or serving platter. Add 7 oz. (200 g) store-bought baked tofu, cut into thin strips, 2 scallions, finely sliced, and ¼ cup (35 g) roasted cashews. Toss to combine. To serve, top with handful of fresh cilantro leaves and the remaining ¼ cup (35 g) roasted cashews.