Q: Can I use different types of tofu for this recipe?
A: Yes, but firm tofu works best as it holds its shape during cooking.
Q: Is it necessary to blanch the cauliflower before cooking?
A: Yes, blanching helps to remove any bitterness and brightens the color of the cauliflower.
Q: What can I substitute for “Tai Tai Le Xian Chicken Juice”?
A: You can use chicken stock or a vegetarian alternative for a similar flavor.
Q: How do I prevent the tofu from breaking apart while stir-frying?
A: Gently stir and use firm tofu. Frying the tofu until golden before adding it to the pot also helps it retain its shape.
Dry Pot Cauliflower and Tofu
- 1/2 head of cauliflower
- 1/2 block of firm tofu
- 2 tablespoons of cooking oil
- 1 tablespoon of cooking wine
- 1 tablespoon of Tai Tai Le Xian Chicken Juice
- 1 tablespoon of light soy sauce
- 1/2 tablespoon of dark soy sauce
- A dash of sesame oil
- A dash of pepper
- A dash of sesame seeds
- Soak the cauliflower in salted water, then rinse thoroughly.
- Cut the tofu into triangles and blanch.
- Blanch the cauliflower until the stems turn green, then rinse under cold water to cool.
- Fry the tofu until golden on both sides, then remove from the pan.
- In the same pan, leave a little oil, add all the seasonings, and heat on high. Add the cauliflower and tofu, stir-fry until evenly mixed. Your delicious dry pot cauliflower and tofu is ready!
- Rich in protein from tofu.
- Contains vitamins and fiber from cauliflower.
- Low in carbohydrates and suitable for a healthy diet.