This spicy cauliflower stir fry with crispy tofu is a twist on traditional Chinese stir fry with a simple flavor infusion of ground cumin and red chili flakes for a vegan, oil-free dish you’ll love.
I’m using a simple trick for making a healthy, oil-free stir fry that browns and then cooks cauliflower until it’s tender. It takes just a few minutes with nothing more than water or vegetable broth. Plus, it’s a tip you can apply to any stir fry recipe, including Thai veggie curry or simple green bean stir fry.
Table of Contents
Recipe Ingredients and Notes
Tofu. Use firm or extra firm tofu. I recommend pressing tofu for 10-15 minutes before cubing it. This keeps the middle firmer.
Cauliflower. A large to medium head of cauliflower does the trick. Cut it into bite-sized florets on the smaller side so they cook quicker and evenly.
Cilantro. I added fresh cilantro at the end of cooking, but you can omit it if you don’t like it or have it. A little fresh mint or basil would also complement the flavors.
Sesame seeds. This is entirely optional but adds great flavor and crunchy texture. If you want to toast them, do that in the stir-fry pan first and set them aside to add later.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- To save steps, use a bag of cauliflower florets or a mix of broccoli and cauliflower.
- You can add other veggies as desired. Zucchini, carrots, or bell peppers are great options.
- Add a chicken-flavored edge using my crispy tofu chicken recipe.
Step-by-Step Instructions
Press, then cube the tofu. Toss the tofu cubes with soy sauce and rice vinegar, then with cornstarch right before cooking.
Bake at 425 F (220 C) or air fry at 375 F (190 C) for 12-15 minutes. Flip halfway through.
Heat a large skillet or heavy-bottomed pan to medium-high. Add the onions and fry them for 2-3 minutes until they start to brown. Then add the garlic, ginger, and red chili.
Add the cauliflower. Cook until it starts to brown, then add ½ cup of water. Cover the pot and cook for 5-10 minutes until it softens.
Add the spices and mix well.
Stir in the tofu, cilantro, and sesame seeds.
Cook's Tips
- Press tofu. For the best texture of crispy tofu, I recommend pressing even extra-firm tofu for 10-15 minutes. Use a tofu press or place it on a plate, cover it with a flat surface, and place something heavy on top.
- Start with a hot pan! One of the most important steps for successful oil-free frying of anything, even potato tortillas, is to heat the pan first. If the veggies start to stick, add water, a tablespoon at a time.
- Toast the seeds first. Toasting sesame seeds is optional, but they are most certainly tasty. Toast them for 1-2 minutes in the stir-fry pan. Transfer them to a small dish to use later. Then, make the stir-fry.
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Serving Suggestions
I usually serve this dish with brown basmati rice, but it’s equally delicious with other grains like bulgur, gluten-free quinoa, or noodles.
Frequently Asked Questions
This recipe is flavored with a simple combination of ground cumin and chili flakes. If you want to add more flavor, toss in a little soy sauce, rice vinegar, and a dash of maple syrup if you want more of a stir-fry sauce. Another option I highly recommend is homemade hoisin sauce.
Store cauliflower stir fry in an airtight container in the refrigerator for 4 days. Reheat it in a skillet with a little water or a mixture of soy sauce and water. The tofu may not be as crispy, but it will be delicious.
Cauliflower stir fry with tofu can be frozen for 3 months. Thaw it in the refrigerator, then reheat it in a skillet or covered pan.
You can substitute about 5 cups of frozen florets for fresh for this stir fry. There’s no need to thaw the cauliflower first. Add it directly to the hot pan with ¼ cup of water.
I’m adding this question because many of you will serve this dish with rice. The best way to reheat it is in a steamer basket over boiling water. For food safety reasons, it is recommended to reheat rice only once and at a high temperature.
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👩🏻🍳 Recipe
Cauliflower Stir Fry with Crispy Tofu
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Ingredients
- 1 block firm tofu - 14-16 ounces/400-450 grams
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 large onion - cut in half and sliced thin
- 1 tablespoon ginger - minced
- 1 medium red chili - thinly sliced
- 2 cloves garlic - minced or pressed
- 1 medium cauliflower head - cut into small florets
- ¼ cup water - or vegetable broth
- 2 tablespoons ground cumin
- 2 teaspoons red chili flakes
- ½ teaspoon salt
- ½ cup cilantro - chopped
- 2 tablespoons sesame seeds - optional
Instructions
- Press the tofu for 10-15 minutes. Use a tofu press or wrap the tofu block in a paper towel and place it on a plate. Cover the top with a flat surface, like a cutting board, and put something heavy on top.
- Cut the tofu into strips or cubes, about ½ inches in width. Combine the soy sauce and rice vinegar in a shallow bowl, then add the tofu. Toss to cover all sides.
- Right before baking or air frying, toss the tofu with 1 tablespoon of cornstarch.
- To bake: Preheat the oven to 425 F (220 C) Place the tofu, separated, in a single layer, on a parchment-lined baking tray (for the oven). Bake for 15 minutes, then flip the tofu and bake for an additional 5-10 minutes. To air fry: Preheat the air fryer or the air fryer to 375 F (190 C). Air fry for 12 minutes, flipping halfway through. The tofu should be brown and crispy.
- To make the stir fry, heat a large skillet or wok to medium-high heat. If desired, toast the sesame seeds for 1-2 minutes. Transfer them to a small dish and set aside.
- Start with a hot pan, then add the onions, stirring constantly for 2-3 minutes until the onions begin to brown.
- Add the ginger, garlic, and chili slices. Stir for another 30 seconds so they mix with the onions.
- Add the cauliflower florets and cook them until they begin to brown. Add ¼ of a cup of water, cover the pan, and cook them for a few minutes more until they are brown and tender.
- Mix in the cumin, chili flakes, and salt. Then, add the coriander and baked tofu.
- Serve the stir fry over rice or noodles. Add toasted sesame seeds on top if desired.
Video
Notes
- For gluten-free, use Tamari or coconut aminos.
- Consider timing if you are cooking long-grain rice to serve with stir fry. You may want to start that first.
- Store any leftover stir fry in the refrigerator for 4 days or freeze for 3 months. Store rice separately. Reheat in a skillet with a little water if needed. I recommend reheating rice in a steamer basket.
- For convenience, use a bag (about 5 cups) of cut cauliflower florets or a mix of broccoli and cauliflower.
- If you use frozen cauliflower (about 5 cups), add it, still frozen, to the hot pan with ¼ cup of water. Cover for 10 minutes. Then, stir the cauliflower.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault
Love this recipe!