This simple recipe for Vegan General Tso’s Cauliflower is a spicy-sweet and tangy twist on the classic dish, sure to satisfy both meat-eaters and vegetarians alike.
INGREDIENTS
For the Sauce:
- 1 tbsp oil
- 3 cloves garlic, minced
- 4 cm ginger, minced
- 1 small red chili, minced
- 2 tbsps tomato paste
- 150 ml orange juice
- 125 ml soy sauce
- 80 ml rice vinegar
- 50 g sugar
- 1.5 tbsps cornstarch mixed with 3 tbsp water
For the Cauliflower:
- 1 small head of cauliflower
- 100 g rice flour (reserve 25 g for later)
- 2 tbsps cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 60-80 ml water
- 3 cups oil for frying
INSTRUCTIONS
Step 1: Prepare the Sauce
- Mince the garlic, chili, and ginger. Heat 1 tbsp of oil in a pan and sauté the garlic, chili, and ginger for about 2 minutes.
- Stir in the tomato paste and cook for another minute.
- Add the orange juice, soy sauce, rice vinegar, and sugar. Bring the mixture to a boil, then stir in the cornstarch slurry.
- Continue stirring until the sauce thickens, then reduce the heat to low and let it simmer while you prepare the cauliflower.
- Break the cauliflower into florets about 5 cm in size and place them in a Step 2: Prepare the Cauliflower
- medium bowl.
- Reserve 25 g of rice flour and set aside.
- In a deep pan, heat the oil to 365°F (185°C).
- In a separate bowl, mix the remaining 75 g of rice flour with the cornstarch, baking powder, and salt. Add the sesame oil and water, whisking to create a thick batter.
Step 3: Coat and Fry the Cauliflower
- Toss the cauliflower florets in the batter, ensuring they are evenly coated. Sprinkle the reserved 25 g of rice flour over the coated florets and toss again. The batter should adhere without excess remaining.
- Fry the florets in the hot oil, turning them with a metal spider or slotted spatula, until golden brown and crisp, about 4-5 minutes. Transfer the fried florets to a paper towel-lined plate and keep warm while frying the rest.
Step 4: Combine and Serve
- Once all the cauliflower is fried, place it in a large bowl. Pour the simmering sauce over the florets and toss gently to coat them evenly.
- Garnish with sesame seeds and serve alongside steamed rice.
RECIPE NOTES: For a complete meal, pair with a fresh salad and a side of rice.
