Cumin Tofu Stir-Fry Recipe

Ingredients

• 1 tablespoon tamari or soy sauce
• 1 tablespoon shaoxing rice wine (or dry sherry, mirin or white wine)
• ½ 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, Sichuan, or Aleppo chile flakes
• ½ teaspoon granulated sugar
• 1/4 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)or 1/2 teaspoon red pepper flakes
• 1 (1-inch) piece of ginger, peeled and finely chopped, or 1/2 teaspoon ground ginger
• 1 garlic clove, finely chopped, or 1/4 teaspoon garlic powder
• 10 ½ ounces cauliflower, cut into bite-size florets (about 3 ½ cups) and other veggies if desired
• Big handful of cilantro leaves
• 1 tablespoon toasted white sesame seeds
• Kosher salt
• Rice, for serving