How to Make Delicious Dry Pot Cauliflower and Tofu: A Step-by-Step Guide

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

Notes

Ingredients:

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

Instructions:

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!

Nutrition: