This spicy cumin tofu and cauliflower stir-fry is a vegetarian interpretation of a northern Chinese lamb classic, delivering heat, smokiness, and bold flavor.
If you love bold, mouth-tingling flavors, this tofu stir-fry will surprise and delight you.
The tofu is briefly marinated, coated, and pan-fried until crispy and caramelized, resulting in spice-crusted bites packed with texture and flavor.
It’s an easy, satisfying dish that works as a weeknight meal or as part of a larger spread.
This recipe is adapted from Hetty McKinnon’s cookbook To Asia, With Love, which focuses on vegetarian takes on Asian-inspired dishes. The book offers a range of approachable recipes, from noodles to dumplings and more dishes intended to be served with rice.
The cumin tofu and cauliflower stir-fry draws inspiration from cumin lamb, a fiery dish from northwestern China associated with Chinese Muslim communities. Instead of a saucy stir-fry, this version is a dry-style stir-fry where spices coat the ingredients and deliver most of the flavor. Cumin and red pepper are the driving flavors, creating a smoky, spicy profile that’s highly addictive.
To prepare it, tofu is marinated briefly in a mixture of soy sauce and shaoxing rice wine for seasoning. The tofu is then tossed in potato starch and shallow-fried until crisp. In the same pan you’ll stir-fry aromatics—onion, garlic, and ginger—then add cauliflower and cook until just tender. Return the tofu to the pan, add the spice mix, and toss everything so the flavors coat the tofu and cauliflower. Adjust the red pepper flakes to suit your heat preference.
Simple to make and packed with robust flavor, this dish pairs well with steamed rice and fresh cilantro for brightness.
- vegetable oil, for frying
- 1 onion, finely sliced
- 1 long red chile, sliced diagonally
- 1-inch piece fresh ginger, peeled and minced
- 1 garlic clove, minced
- 10.5 oz cauliflower, cut into bite-sized florets
- handful of cilantro, for serving
- sea salt, to taste
- For the marinated tofu
- 1 tbsp soy sauce
- 1 tbsp shaoxing rice wine
- 1/2 tsp sea salt
- 1 lb extra-firm tofu, cut into 3/4-inch cubes
- 3 tbsp potato starch or cornstarch
- For the spice mix
- 2 tbsp ground cumin
- 2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp sugar
- 1/2 tsp sea salt
- Make the marinade by whisking together soy sauce, shaoxing rice wine, and 1/2 tsp sea salt in a large bowl. Add the tofu, toss gently to coat, and let it sit at room temperature for 20–30 minutes.
- Prepare the spice mix by combining ground cumin, red pepper flakes, sugar, and 1/2 tsp sea salt in a small bowl. Set aside.
- When ready to cook, drain the tofu and place potato starch in a large bowl. Add the tofu and toss until each piece is evenly coated in starch.
- Heat a thin layer of vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer, reduce the heat to medium, and cook undisturbed for 1–2 minutes until golden. Flip and cook the other side for 1–2 minutes. Transfer the tofu to a paper towel-lined plate and wipe the pan clean.
- Add more oil to the pan and heat over medium-high. Add the onion, chile, ginger, and garlic and stir-fry for about 1 minute until fragrant. Add the cauliflower and cook 4–6 minutes, until just tender.
- Return the tofu to the pan and sprinkle in the prepared spice mix. Toss everything together until well coated and heated through. Remove from the heat and season with additional salt and black pepper to taste.
- Serve the stir-fry topped with cilantro over steamed rice.