Cut off the cauliflower crowns, if you are using organic cauliflower, use as much stem as possible because they are so yummy. Split larger pieces into smaller ones.
In a container, wash cauliflower pieces with water then drain. Sprinkle a 1/4 tsp salt on the washed cauliflower. Mix well. This will add a good base flavor for the cauliflower pieces.
Next slice the beancurd. Simply slice beancurd evenly and add to a plate.
Slice the red chilies into pieces. The red chilies add a beautiful color to this dish. You can use not spicy spices as well if you’d like more mild taste. Slice garlic, ginger. Slice the green part of spring onion into 1 inch pieces.
Prepare a few dry chilies, chop into smaller pieces. Remove seeds. Take out some Sichuan peppercorn for that classic numbing flavor.
Make a simple sauce with light soy sauce 2 tsp, dark soy sauce 1/2 tsp, sugar 1/2 tsp, mix well and set aside.
In a wok, generously add cooking oil, about 2 tbsp, drop in dry chilies, then sichuan peppercorn, add garlic and ginger slices. Stir until fragrant.
Add cauliflower, stir fry for 2-3 minutes, add shaoxing wine via the side of the wok.
Drop in bean curd. stir fry for another 2-3 minutes, add red peppers, Cook until cauliflower is soft, mix in the sauce.
Taste for salt and add salt to taste. Lastly Add spring onion, give it a good mix and turn off the fire. Serve
