Description
A flavorful and spicy vegan stir-fry featuring crispy tofu and tender-crisp cauliflower florets, coated in a rich black pepper sauce and garnished with green onions and sesame seeds. This Asian-inspired main course is perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Tofu & Vegetables
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 small head cauliflower, cut into bite-sized florets
- 3 tablespoons cornstarch
- 2 tablespoons neutral oil (like avocado or vegetable oil), divided
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
Sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the tofu: Toss the cubed tofu with cornstarch until evenly coated to help create a crispy texture when cooked.
- Fry the tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 8–10 minutes. Remove from the pan and set aside.
- Sauté the cauliflower: In the same pan, add the remaining oil and sauté the cauliflower florets for 6–8 minutes, stirring occasionally, until they are lightly browned and tender-crisp.
- Cook aromatics: Push the cauliflower to one side of the pan and add the thinly sliced onion, minced garlic, and ginger to the cleared space. Cook until fragrant, about 2 minutes.
- Combine tofu and sauce: Return the tofu to the pan with the vegetables. In a small bowl, whisk together freshly ground black pepper, soy sauces, hoisin sauce, rice vinegar, brown sugar, water, and sesame oil to create the sauce.
- Simmer everything together: Pour the sauce over the tofu and cauliflower, stirring well to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to thicken and mingle flavors.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili to the sauce.
- To make this recipe gluten-free, substitute tamari for soy sauce and use a gluten-free hoisin sauce.
