Cumin Tofu Stir-Fry

Name: Cumin Tofu Stir-Fry
Total time: 25 min
Yield: 4 servings
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 ½ ounces cauliflower, cut into bite-size florets (about 3½ cups); Big handful of cilantro leaves; 1 tablespoon toasted white sesame seeds; Kosher salt; Rice, for serving

Recipe from Hetty Lui McKinnon

Adapted by Margaux Laskey

Updated June 10, 2024

Cumin Tofu Stir-Fry — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes, plus 20 to 30 minutes’ marinating time
Rating: 4(2,099)
Comments: Read comments

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. —Margaux Laskey

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Ingredients

Yield:4 servings

For the Marinated Tofu

1tablespoon tamari or soy sauce
1tablespoon shaoxing rice wine (or dry sherry, mirin or white wine)
½teaspoon kosher salt
1(14-ounce) package extra-firm tofu, drained and cut into ¾-inch cubes
3tablespoons potato starch or cornstarch

For the Spice Mix

2tablespoons ground cumin
2teaspoons gochugaru (Korean red chile flakes), red-pepper flakes or Sichuan chile flakes
½teaspoon granulated sugar
½teaspoon kosher salt

For the Stir-fry

Vegetable or other neutral oil
1onion, finely sliced
1(½- 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
1garlic clove, finely chopped
10½ ounces cauliflower, cut into bite-size florets (about 3½ cups)
Big handful of cilantro leaves
1tablespoon toasted white sesame seeds
Kosher salt
Rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.

Ratings

4 out of 5

2,099 user ratings

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Comments

Paul from Long Island3 years ago

I've made dishes like this, and I prefer roasting the marinated tofu on parchment at 400 degrees for about 25 minutes instead of frying. It's less messy and more consistent.

Alex3 years ago

Thank you for listing ingredient substitutions right in the recipe! It's so refreshing to have that info right at hand, and to know that I don't have to go out and buy potato starch or shaoxing wine. I know it won't taste *exactly* the same but but I'm actually willing to try making it. Seems like a good trade off.

Indian dude3 years ago

This recipe has the potential to be good, but as written it has some shortcomings. First, the ratio of cumin to cauliflower and tofu is way too high. I'm Indian and eat a lot of cumin and love it. I would halve the cumin. Second, it's added too late in the recipe. It was too raw/powdery/overwhelming. Now, I add it, right after I add the onions to the pan, sauté for a minute or two, then add cauliflower and a little bit of water, give it a good stir, and cover the pan.

SF Home Chef1 month ago

I didn't bother with the cornstarch, and the tofu had a nice brown crust without it. You can really use any veggie, not just cauliflower. I prefer green beans or broccoli for more balanced color. Tofu, cauliflower and rice is too much white. I doubled the sauce and threw the remainder of it into the veggies after adding the cumin mixture. This came out really well, love the flavors.

Amdeca3 months ago

I made it per the recipe but didnt have gochugaru so subbed 1/2 chile powder and 1/2 paprika. It came out SOOO delicious. Would definitely male again.

HolMas4 months ago

This was delicious! We served on rice with cilantro and lime at the end and it was over the top! We followed advice to cut cumin and red pepper flakes in half and appreciated the info. The cauliflower took much longer to cook and I think I will steam it first a bit to soften. Definitely recommend!!

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