Cumin Tofu Stir-Fry

Recipe from Hetty Lui McKinnon

Adapted by Margaux Laskey

Updated June 9, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes, plus 20 to 30 minutes’ marinating time
Rating
4(2,219)
Comments
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Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi’an, a city in northwest China that is the eastern origin of the ancient trade route known as the Silk Road. Cumin, chile and Sichuan peppercorns are used generously, resulting in bold, not-for-the-faint-of-heart dishes that combine Chinese and Middle Eastern flavors. This recipe, which is adapted from “To Asia, With Love” by Hetty McKinnon, is a vegan riff on the signature lamb dish at Xi’an Famous Foods, a restaurant chain in New York, that is made with chunks of meat dry-fried in a heavy cumin spice mix. This version features tofu and cauliflower. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter. —Margaux Laskey

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Ingredients

Yield:4 servings

FOR THE MARINATED TOFU

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon shaoxing rice wine (or dry sherry, mirin or white wine)

  • ½ teaspoon kosher salt

  • 1 (14-ounce) package extra-firm tofu, drained and cut into ¾-inch cubes

  • 3 tablespoons potato starch or cornstarch

FOR THE SPICE MIX

  • 2 tablespoons ground cumin

  • 2 teaspoons gochugaru (Korean red chile flakes), red-pepper flakes or Sichuan chile flakes

  • ½ teaspoon granulated sugar

  • ½ teaspoon kosher salt

FOR THE STIR-FRY

  • Vegetable or other neutral oil

  • 1 onion, finely sliced

  • 1 (½- to 1-inch) red chile, such as serrano (or jalapeno), sliced diagonally (seeds removed if you like less heat)

  • 1 (1-inch) piece of ginger, peeled and finely chopped

  • 1 garlic clove, finely chopped

  • 10 ½ ounces cauliflower, cut into bite-size florets (about 3½ cups)

  • Big handful of cilantro leaves

  • 1 tablespoon toasted white sesame seeds

  • Kosher salt

  • Rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 603 calories; 27 grams monosaturated fat; 13 grams polyunsaturated fat; 4 grams saturated fat; 45 grams fat; 4 grams fiber; 686 milligrams sodium; 14 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.

  2. Step 2

    Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.

  3. Step 3

    Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.

  4. Step 4

    Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it’s hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.

  5. Step 5

    Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.

  6. Step 6

    Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.

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Ratings

4 out of 5
2,219 user ratings
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Comments

Paul from Long Island

I've made dishes like this, and I prefer roasting the marinated tofu on parchment at 400 degrees for about 25 minutes instead of frying. It's less messy and more consistent.

Alex

Thank you for listing ingredient substitutions right in the recipe! It's so refreshing to have that info right at hand, and to know that I don't have to go out and buy potato starch or shaoxing wine. I know it won't taste *exactly* the same but but I'm actually willing to try making it. Seems like a good trade off.

Indian dude

This recipe has the potential to be good, but as written it has some shortcomings. First, the ratio of cumin to cauliflower and tofu is way too high. I'm Indian and eat a lot of cumin and love it. I would halve the cumin. Second, it's added too late in the recipe. It was too raw/powdery/overwhelming. Now, I add it, right after I add the onions to the pan, sauté for a minute or two, then add cauliflower and a little bit of water, give it a good stir, and cover the pan.

Francesca

I didn’t have mascarpone or tofu. I added grated pecorino. Next time, though, I’d use less lemon. I felt it overpowered the other flavors. Someone said ramps are $45 a pound. Mine was made with a bunch from the farmers market that cost $6. Certainly not a pound, but the recipe calls for 15 ramps and that’s what was in the bunch. I didn’t weigh it, but I think if I were to make it with a half pound of pasta I’d double or triple the recipe (I made 1/4 of a pound).

BMcC

What happened to the nutritional info at recipés end? A feature I have always appreciated. A ton of sodium here. Don’t most people know that the AMA recs <1500 mg sodium for everyone over 50? As heart failure diagnoses become more common, I suspect we will learn to rely on robust flavors instead of salt. There are lots of ways (not just lemon) to add flavor. I understand adding flavor at each step in NYT cooking usually means salting, salting and salting but please do better!

Deborah

@renee. Too much plastic; we need to stop instantly reaching for it. I just put the tofu in a bowl, dredge with cornstarch, mix up, fry.

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Credits

Adapted from “To Asia, With Love” by Hetty Lui McKinnon

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