Cauliflower Stir-Fried with Fermented Bean Curd Recipe

Chichi Wang

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 4 servings

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  • 2 tablespoons vegetable or聽canola oil

  • 1/2 head cauliflower, cut into 1/4-thin slices

  • 3 cloves garlic, smashed

  • 3 tablespoonswater or聽stock

  • 3 cubes red or white fermented聽bean curd

  • Kosher salt


  1. Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.

  2. Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.

  3. Remove the lid and add the cubes of fermented bean curd. Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.

Special equipment

wok, lid

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Nutrition Facts (per serving)
124 Calories
7g Fat
11g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 124
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 253mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 5g
Vitamin C 32mg 160%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 193mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)