Tofu and Roasted Cauliflower Stir Fry with Ginger and Chili Recipe
This vibrant tofu stir fry recipe combines crispy roasted cauliflower and golden fried tofu with a flavorful, tangy Asian-inspired sauce. It is a quick, vegetarian-friendly dish perfect for a healthy weeknight meal served with rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables
- Half a large head (about 18 oz / 500 grams) of cauliflower
Protein
- 1 (12 oz / 340 gram) block extra-firm tofu (smoked tofu recommended, but plain tofu works)
Sauce & Seasonings
- 3 tablespoons neutral oil (divided)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 cup (125 ml) vegetable stock
- 4 tablespoons vegetarian oyster sauce
- 2 tablespoons maple syrup
- 2 teaspoons rice vinegar
- 2 teaspoons sambal, sriracha, or chili crisp
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
Instructions
- Roast the Cauliflower: Cut the cauliflower into bite-sized florets. Drizzle with about 1 tablespoon of oil and roast in a preheated oven at 400°F (200°C) for 20 to 25 minutes, tossing halfway through, until tender and slightly caramelized.
- Prepare the Tofu: Remove tofu from packaging and gently squeeze with your hands to remove excess water. Tear the tofu into bite-sized pieces using your hands for better texture absorption.
- Fry the Tofu: Heat the remaining 2 tablespoons of neutral oil in a wok or large pan over medium-high heat. Add the tofu pieces and fry on one side until golden brown, then toss and flip to cook other sides, continuing until tofu is golden brown on most sides for a crispy texture.
- Make the Stir Fry Sauce: While tofu is frying, combine vegetable stock, vegetarian oyster sauce, maple syrup, rice vinegar, sambal (or sriracha/chili crisp), toasted sesame oil, and cornstarch in a bowl. Mix well to dissolve the cornstarch completely.
- Sauté Aromatics: Once tofu is golden, reduce heat to medium-low and push tofu to the edges of the pan. Add minced ginger and garlic to the center. If the pan is dry, drizzle a little oil over the aromatics and stir continuously for about 30 seconds until fragrant.
- Combine and Thicken: Add the roasted cauliflower to the pan with tofu and aromatics. Pour in the prepared stir fry sauce. Stir continuously until the sauce thickens and evenly coats the tofu and cauliflower.
- Serve: Serve the tofu and cauliflower stir fry hot with steamed rice and your choice of garnishes such as chopped scallions, sesame seeds, or fresh herbs.
Notes
- Using smoked tofu adds a deeper smoky flavor but plain tofu works well too.
- Vegetarian oyster sauce is crucial for umami flavor; you can substitute with mushroom sauce if needed.
- Adjust sambal or chili crisp quantity to control spiciness.
- Be sure to thoroughly squeeze and tear tofu to ensure better texture and flavor absorption.
- Roasting cauliflower enhances sweetness and adds a lovely texture contrast.
