Kung Pao Cabbage With Tofu

Ingredients

• 1 Tbsp. dark soy sauce
• 1 Tbsp. soy sauce or tamari
• 1 Tbsp. black vinegar
• 2 tsp. granulated sugar
• 1 tsp. cornstarch
• Neutral oil, such as sunflower or grapeseed
• 1 medium head green cabbage (2 lb./900 g), cored and cut into 1" (2.5 cm) 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
• 1" (2.5 cm) piece fresh ginger, peeled and finely sliced
• 7 oz. (200 g) store-bought baked tofu, cut into thin strips
• 2 scallions, finely sliced
• ½ cup (70 g) roasted cashews, divided
• Handful of fresh cilantro leaves

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