Get 60% off*
Start today
Photo of Thai-style cauliflower stir-fry with crispy onions by WW

Thai-style cauliflower stir-fry with crispy onions

3 - 4
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Turmeric and coriander flavoured cauliflower stir-fry makes for a super easy and tasty vego meal.


Canola oil

2 tbs, or sunflower oil

Brown onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Ground turmeric

1 tsp

Fresh coriander

2 tsp, root, finely chopped, plus extra 1/3 cup leaves to serve


½ medium, cut into florets

Beans, snake

150 g, cut into 4cm lengths

Choy sum

1 bunch(es), chopped

Kecap manis

2 tbs, Indonesian sweet soy sauce

Lime juice

1 tbs

Silken tofu

350 g, firm variety, cut into 2cm cubes, drained on paper towel


  1. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry half the onion for 2–3 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and onion.
  2. Reheat wok over medium-high heat. Stir-fry garlic, turmeric and coriander root for 30 seconds or until fragrant. Add cauliflower and ¼ cup (60ml) water and stir-fry for 5 minutes or until cauliflower is almost tender.
  3. Add beans and stir-fry for 2 minutes. Add choy sum and stir-fry for 1 minute or until just wilted.
  4. Add kecap manis, juice and tofu and stir-fry for 1 minute or until heated through (see note). Serve sprinkled with onion and coriander leaves.


TIPS: Stir-fry the tofu gently so it doesn’t break up too much. You can use green beans instead of snake beans.