Can you use frozen cauliflower instead of fresh?

You can substitute about 5 cups of frozen florets for fresh for this stir fry. I recommend that you allow the florets to thaw first and then squeeze as much moisture as you can from them. Depending on how much moisture they retain, you may not need to add more water when they are stir-fried.

Can cumin seeds be substituted for ground cumin?

Cumin seeds can be used for this recipe. The best method is to lightly toast 3 tablespoons of cumin seeds in the skillet or wok you will be using, then lightly crush them. You can also use a spice grinder to pulverize them into powder.

What do you serve with cumin cauliflower and tofu?

Brown rice is our preferred accompaniment for cauliflower and tofu stir fry because we love the nutty flavor. Brown rice is also more nutritious than white rice. You can also serve this dish with whole wheat noodles.

Can you pan-fry rather than bake crispy tofu?

We don't recommend pan-frying tofu without oil (and we don't use oil). It can be very tricky unless you have a reliable, non-stick pan. It is, however, possible to do. Be sure that the corn starch has mostly absorbed into the moist tofu before you start. Pan-fry the tofu in batches so as not to crowd them. You should only need a few minutes per side to get them brown.

Is there a substitute for cornstarch for crisping tofu?

There are a few substitutes for cornstarch for crisping tofu to include arrowroot or white flour. Arrowroot is our second choice, next to cornstarch. The only drawback is that it can get become slick after it's added to cooked vegetables.

spicy cumin cauliflower and tofu stir-fry : vegan with no added oil

Name: spicy cumin cauliflower and tofu stir-fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 block of firm tofu (280 grams); 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon cornstarch; 1 large onion (about 1 cup), cut in half, and sliced thin; 1 tablespoon minced ginger; 1 red chili, thinly sliced; 2 cloves garlic, minced or pressed; 1 medium head of cauliflower, cut into small florets; ¼ cup of water or vegetable broth; 2 tablespoon ground cumin; 2 teaspoons red chili flakes; ½ tsp. salt; ½ cup chopped cilantro (coriander); Toasted sesame seeds (optional)

spicy cumin cauliflower and tofu stir-fry

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

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Spicy cumin cauliflower and tofu stir fry is a healthy, vegan recipe inspired by a Northern Chinese dish with bold flavors and easy cooking.

Author: Denise
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: classics
Method: stir-fry
Cuisine: Chinese
Diet: Vegan

Ingredients

Units Scale

1 block of firm tofu (280 grams)
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon cornstarch
1 large onion (about 1 cup), cut in half, and sliced thin
1 tablespoon minced ginger
1 red chili, thinly sliced
2 cloves garlic, minced or pressed
1 medium head of cauliflower, cut into small florets
1/4 cup of water or vegetable broth
2 tablespoon ground cumin
2 teaspoons red chili flakes
1/2 tsp. salt
1/2 cup chopped cilantro (coriander)
Toasted sesame seeds (optional)

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Instructions

Press and season the tofu. If the tofu contains a lot of moisture, press it for a few minutes (up to 20). Slice the tofu into strips or cubes, ¼ to ½ inches in width. Place the tofu in a shallow bowl, and then add the soy sauce and mirin. Coat the tofu and leave it for a few minutes to season.
Bake the tofu. Preheat the oven to 420⁰ F. (220⁰ C.). Sprinkle cornstarch over the tofu and toss it so that all sides are covered in cornstarch. You may want to use your hands to ensure that each piece is covered and the cornstarch is absorbed. Place the tofu pieces on a baking tray lined with parchment paper or a baking mat. Bake the tofu for 15 minutes, or until it starts to brown, then flip each piece and bake for another 10 minutes or until brown.
Sauté the onions. Heat a large skillet or wok. Add the onions and stir them almost constantly until they become translucent and begin to brown.
Add the aromatics. Mix in the ginger, garlic, and chili slices. Stir them for another 30 seconds so that they mix with the onions.
Stir-fry the cauliflower. Add the cauliflower florets and cook them until they begin to brown. Add ¼ of a cup of water and cook them for a few minutes more until they are brown and tender.
Finish the stir fry. Mix in the cumin, chili flakes, and salt. Then add the coriander and baked tofu.
Serve. Serve the stir fry over rice or noodles. Add toasted sesame seeds on top if desired.

Notes

If you want to toast sesame seeds to finish the dish, do it first in the same pan you use for the stir fry. Heat the skillet first. Then add the seeds and toast them for 1-2 minutes, stirring them constantly. Promptly remove them so that they don't burn. Set them aside for later.
If you don't happen to have cornstarch, you can substitute it with arrowroot. We often make this substitution; however, we find that sometimes, arrowroot can leave baked tofu with a slick texture when mixed with wetter ingredients.
Watch the timing for this recipe if you are going to accompany it with rice or noodles. You’ll want to start them at some point during the cooking process.

Nutrition

Serving Size:
Calories: 217
Sugar: 10.1 g
Sodium: 662.5 mg
Fat: 6.7 g
Carbohydrates: 26.1 g
Protein: 15.9 g
Cholesterol: 0 mg

Find it online: https://veganwithgusto.com/spicy-cumin-cauliflower-and-tofu-stir-fry/