Kung Pao Cabbage With Tofu

"Originating from China's Sichuan Province, kung pao chicken (also translated to gong bao or kung po) has captured imaginations as the embodiment of Western Chinese cuisine. In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables."

"In the United States, the saucy chicken and vegetable stir-fry is a Chinese American staple. The dish is spicy, with a glossy savory, sour, sweet and spicy gravy that also tingles. The signature kung pao sauce of Sichuan peppercorns, soy sauce (dark and light) and black vinegar also brings complexity to vegetables. Here, reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice."

Originating in Sichuan Province, kung pao chicken epitomizes Western Chinese cuisine and has become a Chinese American staple. The classic preparation pairs chicken and vegetables in a saucy, spicy stir-fry with a glossy gravy that balances savory, sour, sweet, and numbing heat. The signature sauce combines Sichuan peppercorns, dark and light soy sauces, and black vinegar to add complexity and a tingling sensation. In a vegetable-forward variation, cabbage is cooked in the punchy kung pao sauce, then tossed with store-bought baked tofu and roasted cashews. The result is a flavorful salad that can be enjoyed on its own or served with rice.

Read at Epicurious