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Sticky Sesame Cauliflower and Tofu Stir-Fry

Sticky Sesame Cauliflower and Tofu Stir-Fry reads umami 6.2, richness 5.7 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 3.4 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.2 · Richness 5.7 · Salinity 5.1 · Nutty 5.0 · Allium 3.6 · Sourness 3.3 · Sweetness 3.2 · Funk & Ferment 2.7 · Warm Spice 2.1 · Heat 1.7 · Herbaceous 1.6 · Floral 1.3 · Earthy 1.3 · Bitterness 1.1 · Fruity 0.6

What's in it (16)

• extra-firm tofu — 397 g
• cauliflower — 100 g
• cornstarch — 59 g
• salt — 5 g
• vegetable oil — 68 g
• soybean soy sauce — 118 g
• rice wine vinegar — 33 g
• brown sugar — 38 g
• dark sesame oil — 27 g
• ginger — 15 g
• garlic — 9 g
• red chili flakes — 3 g
• cornstarch — 15 g
• water — 118 g
• scallions — 300 g
• ground toasted sesame seeds — 15 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 139.1 kcal, 4.8 g protein, 9.5 g fat, 9.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Press the tofu between paper towels under a heavy pan for 15 minutes to force out excess moisture, then cut into 1-inch cubes. While it presses, cut the cauliflower into bite-size florets.
2. Toss the tofu cubes with 2 tablespoons of the cornstarch and 1/2 teaspoon of the salt in a bowl until evenly coated. In a separate bowl, toss the cauliflower with the remaining 2 tablespoons cornstarch, remaining 1/2 teaspoon salt, and 1 tablespoon of the vegetable oil.
3. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer and pan-fry, turning every couple of minutes, until deeply golden and crisp on all sides, 8-10 minutes. Transfer to a paper-towel-lined plate.
4. Add the remaining 2 tablespoons oil to the same skillet. Add the cauliflower in a single layer and cook, turning occasionally, until browned and crisp-tender at the edges, 7-9 minutes. Transfer to the plate with the tofu.
5. Meanwhile, whisk the sauce cornstarch with 2 tablespoons of the water in a small bowl until smooth; set the slurry aside. In a separate bowl, whisk together the soy sauce, rice vinegar, brown sugar, and toasted sesame oil.
6. Reduce the heat under the skillet to medium. Add the ginger, garlic, and red pepper flakes; saute until fragrant, about 30 seconds.
7. Pour in the soy sauce mixture and the remaining water; bring to a simmer, about 1 minute. Stir in the cornstarch slurry and simmer until the sauce turns glossy and thick enough to coat a spoon, 1-2 minutes.
8. Return the tofu and cauliflower to the skillet and toss gently until every piece is glazed in the sticky sauce, about 1 minute.
9. Remove from the heat, scatter with the scallions and sesame seeds, and serve hot.

Dishes with a similar flavor shape

• Sesame Chicken — Chinese-American
• Crispy Sesame Tofu — Chinese-American
• Grilled Sesame Soy Flank Steak — Fusion
• Korean Sweet and Spicy Chicken Drumsticks — Korean
• Spicy Peanut Noodles with Chicken — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.