I found this baby cauliflower at Trader's Joe the other day and decided to give it a try. Believe it or not, I had never tasted it before and was really curious about how it tasted like.
When presented with some thing that I had never cooked before, I decided to make it vegetarian and simple. Baby cauliflower is not bad at all, it will widen my vegetable selection for our palates.
Ingredients:
1 bag of baby cauliflower from Trader's Joe, wash and cut it like the above pictures
1/2 block of organic firm tofu, cut, pat dry, and air-fry for 15 minutes at 400'F. Set aside.
1 organic carrot, sliced
3-4 cloves of garlic, chopped
Chinese rice wine
Oyster sauce/ vegetarian oyster sauce
1/4 tsp. mushrooms powder
Methods:
1. Heat up wok, when heated, add in olive oil. Add garlic, and stir-fry until lightly golden and add carrot and baby cauliflower. Mix well.
2. Add Chinese rice wine, fry well. Add some water and cover the wok to let the vegetable soften.
3. When soften, add in fried tofu, mix well. Add in oyster sauce to taste and 1/4 tsp. of mushrooms powder. Mix well and serve hot. Enjoy!
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