Cauliflower Stir Fry with Crispy Tofu

A plate with stir-fried cauliflower and tofu over rice.

5 from 1 vote

Cauliflower Stir Fry with Crispy Tofu

Cauliflower stir fry with crispy tofu is an easy, oil-free vegan twist on traditional Chinese stir fry with a simple flavor infusion of cumin and red chili flakes.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Chinese

Diet: Vegan

Servings:

Calories: 194kcal

Author: Denise Perrault

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

US Customary - Metric

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