Thai-style cauliflower stir-fry with crispy onions
2 tbs, or sunflower oil
1 medium, thinly sliced
2 clove(s), thinly sliced
2 tsp, root, finely chopped, plus extra 1/3 cup leaves to serve
½ medium, cut into florets
150 g, cut into 4cm lengths
1 bunch(es), chopped
2 tbs, Indonesian sweet soy sauce
Silken firm tofu
350 g, cut into 2cm cubes, drained on paper towel
- 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.
- 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.
- Add beans and stir-fry for 2 minutes. Add choy sum and stir-fry for 1 minute or until just wilted.
- 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.