Braised Hispi Cabbage with Spicy Peanut Rayu & Whipped Tofu

Discover how to transform humble hispi cabbage into a show-stopping dish with spicy peanut rayu and silky whipped tofu ricotta. This easy plant-based recipe is packed with bold flavors, creamy textures, and a kick of heat — perfect for vegans, vegetarians, or anyone looking for next-level cabbage recipes.

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Braised Hispi Cabbage with Spicy Peanut Rayu & Whipped Tofu

A show-stopping plant-based dish: braised cabbage caramelised in butter and Rayu chilli oil, paired with a velvety whipped tofu mousse, and finished with a fiery, nutty peanut Rayu.

Ingredients

Hispi Cabbage

  • 1 hispi (pointed) cabbage

  • Salt, to season

  • 1 tbsp neutral oil (for frying)

  • 20g vegan butter

  • 1–2 tbsp peanut rayu oil (from recipe below)

  • Splash of water

Peanut Rayu

  • 120ml neutral oil

  • 3 garlic cloves, finely sliced

  • 85g roasted peanuts

  • 15g gochugaru (Korean chili flakes)

  • 15g sesame chili powder

  • 5g togarashi (shichimi)

  • 20ml dark soy sauce

  • 20g dark brown sugar

  • 25ml roasted sesame oil

  • 3g powdered ginger

  • 7ml rice wine vinegar

  • ½ fresh lime, juiced

  • 2g MSG (optional)

  • Salt, to taste

Whipped Tofu

  • 200g firm tofu

  • 5g red miso paste

  • 10ml lemon juice

  • Pinch of salt

Method

1. Make the Peanut Rayu

  1. Heat the neutral oil in a small saucepan to around 120–130°C.

  2. Add the sliced garlic and cook, stirring, until it turns golden brown. This happens quickly, so do not walk away.

  3. Strain the garlic from the oil and set aside. Allow the oil to cool slightly.

  4. In a heatproof bowl, combine gochugaru, sesame chili powder, and togarashi. Slowly pour in the cooled garlic oil, stirring continuously to avoid burning the spices.

  5. In a separate bowl, whisk together the soy sauce and dark brown sugar until dissolved. Add sesame oil and mix until smooth, then pour this into the chili oil mixture.

  6. Stir in the roasted peanuts, powdered ginger, rice wine vinegar, lime juice, salt, and MSG (if using). Finally, fold in the crispy garlic.

  7. Set aside to marinate — the flavor deepens over time.

2. Prepare the Braised Cabbage

  1. Cut the cabbage into 4 even wedges, keeping the core intact so they hold together.

  2. Season generously with salt.

  3. Heat neutral oil in a wide frying pan over medium heat. Add the cabbage wedges, pressing them down to caramelize.

  4. Once golden on one side, carefully turn. Add the butter and spoon over some of the peanut rayu oil.

  5. Add a splash of water and cover with a lid to steam. Cook until tender, turning halfway and checking doneness with a knife. Add more water if needed.

3. Make the Whipped Tofu

  1. Add tofu, miso, lemon juice, and salt to a high-speed blender.

  2. Blend until completely smooth and mousse-like. Adjust seasoning to taste.

4. Assemble the Dish

  1. Spread 2 spoonfuls of whipped tofu onto each serving plate, smoothing into a wide circle with the back of a spoon.

  2. Place 2 wedges of braised cabbage on top.

  3. Generously spoon over the peanut rayu (adjust to your heat tolerance).

  4. Garnish with coriander (cilantro) and, if you like, a sprinkle of onion granules for extra depth.

✨ Chef’s Tip: The rayu keeps well in a sealed jar and gets even better after a few days — make extra to drizzle on noodles, rice, or roasted vegetables.