Cauliflower Tofu Version Recipe

Press and cube tofu

Drain tofu and press between paper towels or a clean kitchen towel under a weighted plate for 15–30 minutes to remove excess water. Cut pressed tofu into 1-inch cubes.

Marinate

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tsp minced garlic in a bowl. Add tofu cubes gently and toss to coat. Let marinate 10–15 minutes, turning once.

Coat and pan-fry

After marinating, sprinkle 2 tbsp cornstarch over tofu and toss gently to coat each piece. Heat 2 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if necessary) and cook 3–4 minutes per side, turning to brown all sides, about 10–12 minutes total. Transfer browned tofu to a plate and set aside.

Prep vegetables

While tofu fries, separate cauliflower into bite-sized florets and slice carrots and bell pepper. Keep white parts of green onions separate from greens.

Stir-fry cauliflower

Heat 1 tbsp neutral oil in a large wok or wide skillet over medium-high heat. Add cauliflower florets and a pinch of salt. Stir-fry 5–7 minutes, stirring frequently, until edges are golden and cauliflower is tender-crisp. If cauliflower starts to stick, add 1–2 tbsp water and cover for 1–2 minutes to steam.

Add aromatics and vegetables

Push cauliflower to one side, add remaining 1 tbsp oil to the empty space, then add the white parts of the green onions, 2 minced garlic cloves, and 1 tsp grated ginger. Stir 30 seconds until fragrant. Add carrots and red bell pepper and stir-fry 2–3 minutes until vegetables are bright and slightly tender.

Return tofu

Return the browned tofu to the pan and gently toss to combine with the vegetables, taking care not to break tofu cubes.

Combine sauce

In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp oyster or mushroom sauce (if using), 1 tsp brown sugar, 1 cup water, 1 tsp cornstarch, 1 tsp toasted sesame oil, and 1/4 tsp crushed red pepper flakes until smooth and cornstarch is dissolved.

Thicken and coat

Pour the sauce into the wok with tofu and vegetables. Stir well and bring to a gentle simmer. Cook 2–3 minutes, stirring, until sauce thickens and coats the tofu and cauliflower. If sauce becomes too thick, add 1–2 tbsp water to reach desired consistency.

Turn off heat, stir in toasted sesame seeds and the green parts of the sliced green onions. Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed.

Serve the cauliflower tofu immediately over steamed rice or noodles, garnished with additional green onions and a sprinkle of sesame seeds.