Kung pao cabbage with tofu from Linger - Salads, Sweets, and Stories to Savor (page 229) by Hetty Lui McKinnon

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute cauliflower, broccoli, Brussels sprouts, or tofu for cabbage; tempeh for tofu, and hoisin sauce for dark soy sauce.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower, broccoli, Brussels sprouts, or tofu for cabbage; tempeh for tofu, and hoisin sauce for dark soy sauce.

  • anothersarah on April 19, 2026

    I was looking forward to this but agree it was not as good as expected. The cabbage was delicious but I found the dish a little ginger heavy overall. I might have needed to grate it finer. The tofu and sichuan peppercorns didn't add to the dish for me.

  • ellen_gvlooi on February 24, 2026

    I love cabbage <3 baked my own tofu and roasted cashews while prepping everything else

  • dakota_dqnii0 on January 13, 2026

    I used chili oil I had instead of all the peppers. The inspiration was great for an easy dinner.

  • christineakiyoshi on December 08, 2025

    I was excited for this but not as good as expected. 3 stars

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