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Wash, drain and divide the purple cauliflower into bite-size florettes.
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Drain tofu and cut into bite-size squares or rectangles.
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If using fresh garlic, crush and slice thinly.
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Slice ginger thinly.
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Clean and peel prawns.
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Add one tablespoon of oil to wok or a large frying pan and allow to heat on high.
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Add ginger and garlic, stirring.
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Quickly add the prawns and stir for about 2 minutes until prawns are orange on both sides. Remove prawns and set aside.
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Add the remaining oil to wok and add the tofu and purple cauliflower. Stir.
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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.
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Add the sesame oil, stir and serve.
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Enjoy!