food

So I fried the aromatics and spices first, which were garlic, (white part of) scallion, dried red chilis, and Sichuan peppercorn. Then added the cauliflower, and finally seasoned with salt, soy sauce, and a touch of sugar. Also tossed in the green part of the scallion at the end.

nom nom raw grass nom nom

Thanks! I almost don’t know how to cook veggies another way since this was the first way I was taught. I owe my good stir fries to my wok.

Thanks!

Can’t take credit for those because they’re my parents’, but I like them a lot too.

thank you! it did taste very good

Mapo tofu + rice is always bomb.

I'm lucky to live in a place with a high Chinese diaspora population, so I always find mine at the local Asian grocery, but not sure about whether it's readily available other places. I've seen it called Chinese cauliflower, Taiwanese cauliflower, fioretta cauliflower, or flowering cauliflower. Apparently it's a broccoli-cauliflower hybrid? Just learned that, but it makes sense.

CloudAtlas is correct, I used a type of dried tofu. The specific type of dried tofu that I used is rather unique, though; it's sold as Wenzhou Dried Tofu at my local Asian market. It's softer and a little wetter than most dried tofus, though not as soft as block tofu. It also has a very strong soy flavor. This is what it looks like:

It's a rather specific product. Most dried tofu is much firmer and drier and does not taste as strongly of soy. It's super easy to cook with, I recommend.

It's just a {干子|gānzi} tofu. I've seen it marketed as "five spice tofu" in the west. It's dried and sometimes smoked. Has a chewy texture.