CUMIN TOFU STIR FRY RECIPES

CUMIN TOFU STIR-FRY RECIPE - NYT COOKING

Cumin Tofu Stir-Fry Recipe - NYT Cooking image

Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi’an, a city in northwest China that is the eastern origin of the ancient trade route known as the Silk Road. Cumin, chile and Sichuan peppercorns are used generously, resulting in bold, not-for-the-faint-of-heart dishes that combine Chinese and Middle Eastern flavors. This recipe, which is adapted from “To Asia, With Love” by Hetty McKinnon, is a vegan riff on the signature lamb dish at Xi’an Famous Foods, a restaurant chain in New York, that is made with chunks of meat dry-fried in a heavy cumin spice mix. This version features tofu and cauliflower. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Margaux Laskey

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon tamari or soy sauce
1 tablespoon shaoxing rice wine (or dry sherry, mirin or white wine)
1/2 teaspoon kosher salt
1 (14-ounce) package extra-firm tofu, drained and cut into ¾-inch cubes
3 tablespoons potato starch or cornstarch
2 tablespoons ground cumin
2 teaspoons gochugaru (Korean red chile flakes), red-pepper flakes or Sichuan chile flakes
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
Vegetable or other neutral oil
1 onion, finely sliced
1 (1/2- to 1-inch) red chile, such as serrano (or jalapeno), sliced diagonally (seeds removed if you like less heat)
1 (1-inch) piece of ginger, peeled and finely chopped
1 garlic clove, finely chopped
10 1/2 ounces cauliflower, cut into bite-size florets (about 3 ½ cups)
Big handful of cilantro leaves
1 tablespoon toasted white sesame seeds
Kosher salt
Rice, for serving

Steps:

Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.
Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.
Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it’s hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.
Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.

CUMIN TOFU STIR-FRY RECIPE - OLIVEMAGAZINE

Cumin Tofu Stir-Fry Recipe - olivemagazine image

This low-calorie vegan stir-fry is inspired by the unique cuisine of Xi’an in central China. Expect bold and punchy flavours, especially from the cumin and chilli

Provided by OLIVEMAGAZINE.COM

Categories Vegan

Total Time 20 minutes

Number Of Ingredients 15

Ingredients

vegetable or other neutral oil, for frying
onion 1, finely sliced
long red chilli ½-1 (seeds kept in or removed, depending how hot you like it), sliced diagonally
ginger 2½cm piece, peeled and finely chopped
garlic 1 clove, finely chopped
cauliflower 300g, cut into florets
coriander a large handful of leaves
toasted sesame seeds 1 tbsp
tamari or soy sauce 1 tbsp
shaoxing wine 1 tbsp
extra-firm tofu 400g, cut into 2cm cubes
potato flour or cornflour 3 tbsp
ground cumin 2 tbsp
gochugaru (Korean red chilli flakes), red chilli flakes or sichuan chilli flakes 2 tsp
caster sugar ½ tsp

Steps:

For the marinated tofu, combine the tamari, shaoxing and ½ tsp of fine sea salt in a bowl. Add the tofu, toss to coat, then leave to marinate at room temperature for 20-30 minutes.
Meanwhile, to make the spice mix, combine all the ingredients plus ½ tsp of sea salt in a small bowl and set aside. Drain the tofu. Put the potato flour or cornflour in a deep bowl, add the marinated tofu cubes and toss gently to coat.
Heat a large frying pan over a high heat. When hot, drizzle with oil and add the tofu cubes, arranging them in one layer. Reduce the heat to medium and cook undisturbed for 1-2 minutes or until the bottoms of the tofu cubes are golden. Flip the cubes over and cook until golden on all sides. Transfer the tofu to a plate lined with kitchen paper to drain. Wipe out the pan and add a little more oil, then toss in the onion, chilli, ginger and garlic, and stir-fry for 1 minute until fragrant. Add the cauliflower, season with sea salt and stir-fry for 4-6 minutes, or until the cauliflower is just tender. Add the tofu along with the spice mix and stir to combine. Take the pan off the heat.
Taste and season with a touch of sea salt if needed. Top with the coriander and sesame seeds, then toss everything together and serve with rice.

Nutrition Facts : Calories 300 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fibre, ProteinContent 18 grams protein, SodiumContent 1000 milligrams of sodium

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