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Purple cauliflower with shrimp and tofu

Course Main
Cuisine Chinese
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Author biteslife.com

Ingredients

  • 1 lb. raw jumbo prawns
  • 1 head of purple cauliflower
  • 1 tub of firm tofu
  • 2-3 cloves of fresh garlic or 1 teaspoon of crushed garlic
  • 3 slices of ginger about a teaspoon
  • 2 tablespoons of cooking oil
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of sesame oil
  • 1/2 teaspoon of salt as needed
  • 1/2 teaspoon of brown sugar
  • 1/4 cup of water

Instructions

  1. Wash, drain and divide the purple cauliflower into bite-size florettes.
  2. Drain tofu and cut into bite-size squares or rectangles.
  3. If using fresh garlic, crush and slice thinly.
  4. Slice ginger thinly.
  5. Clean and peel prawns.
  6. Add one tablespoon of oil to wok or a large frying pan and allow to heat on high.
  7. Add ginger and garlic, stirring.
  8. Quickly add the prawns and stir for about 2 minutes until prawns are orange on both sides. Remove prawns and set aside.
  9. Add the remaining oil to wok and add the tofu and purple cauliflower. Stir.
  10. Add the water and cover for two minutes. Once cauliflower is tender but crisp, add the prawns back in. Add the soy sauce and salt to taste if needed.
  11. Add the sesame oil, stir and serve.
  12. Enjoy!