How to Make It
In a small bowl, whisk the broth with the soy sauce, rice vinegar, sambal oelek, and cornstarch.
In a large skillet, heat the oil until shimmering. Add the cauliflower and a pinch of salt. Cook over moderate heat, stirring occasionally, until tender and browned, 10 to 12 minutes. Stir in the sauce and cook, stirring, until thickened, 2 to 4 minutes. Garnish with scallions and sesame seeds and serve with steamed rice.