Malaysian Cauliflower Stir Fry Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch to make the sauce.
• STEP 2.Heat oil in a wok or large skillet over medium-high heat. Add garlic, ginger, and red pepper flakes and cook for 1 minute.
• STEP 3.Add cauliflower, bell peppers, and tofu to the wok and stir fry for about 5-7 minutes, until the vegetables are tender-crisp.
• STEP 4.Pour the sauce over the vegetables and tofu and cook for an additional 2-3 minutes, until the sauce thickens and coats the ingredients.
• STEP 5.Serve the Malaysian Cauliflower Stir Fry hot with steamed rice or noodles.

Cooking Tips

• Feel free to add other vegetables like broccoli or snap peas to the stir fry for more variety.
• You can substitute tofu with chicken, shrimp, or beef for a non-vegetarian version.
• Garnish with chopped spring onions and toasted sesame seeds for added flavor and presentation.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stir fry in a skillet or microwave until heated through.
• Serve with a side of Asian-style coleslaw or a cucumber salad for a refreshing accompaniment.