General Tso’s Cauliflower

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General Tso’s Cauliflower

General Tso’s Cauliflower

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/3 cup cornstarch, plus 1 tablespoon
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons soy sauce
  • 4 tablespoon rice vinegar, divided
  • 1/2 cup peanut oil
  • 1 head cauliflower, cut into bite-size florets 
  • 2 teaspoons sesame oil
  • 6 scallions, white part finely sliced, green part chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 5 small dried chiles
  • 1/4 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 3 tablespoons sugar
  • Sesame seeds, for garnish

 

Preparation:

In a medium bowl, whisk the flour, 1/3 cup cornstarch, baking powder and salt to combine.

General Tso’s Cauliflower

In a liquid measuring cup, whisk the eggs, soy sauce and 1 tablespoon of rice vinegar to combine.

General Tso’s Cauliflower   General Tso’s Cauliflower

Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed). 

General Tso’s Cauliflower

Heat the oil in a medium cast iron emerald Dutch oven until very hot. Coat each piece of cauliflower with batter, then place in the oil. Fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. 

General Tso’s Cauliflower   General Tso’s Cauliflower

Drain on absorbent paper towels.

General Tso’s Cauliflower

In a medium pot, heat the sesame oil over medium heat. Add the finely sliced white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

General Tso’s Cauliflower

Add the vegetable broth, low-sodium soy sauce, 3 tablespoons of rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

General Tso’s Cauliflower   

In a small bowl, whisk the sugar and 1 tablespoon cornstarch to combine. Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer.

General Tso’s Cauliflower   General Tso’s Cauliflower

Stir in the large pieces of green scallion.Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

General Tso’s Cauliflower

Add the cauliflower a large mixing bowl and toss with sauce.

General Tso’s Cauliflower   General Tso’s Cauliflower

Serve immediately, garnished with sesame seeds.

General Tso’s Cauliflower

 

Tools Used: 

 


 

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General Tso’s Cauliflower

  • Author:
  • Yield: 4 Servings
  • Cuisine: Asian

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup cornstarch, plus 1 tablespoon
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons soy sauce
  • 4 tablespoon rice vinegar, divided
  • 1/2 cup peanut oil
  • 1 head cauliflower, cut into bite-size florets
  • 2 teaspoons sesame oil
  • 6 scallions, white part finely sliced, green part chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 5 small dried chiles
  • 1/4 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons mirin
  • 3 tablespoons sugar
  • Sesame seeds, for garnish

Instructions

  1. In a medium bowl, whisk the flour, 1/3 cup cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and 1 tablespoon of rice vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).
  2. Heat the oil in a medium cast iron emerald Dutch oven until very hot. Coat each piece of cauliflower with batter, then place in the oil. Fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.
  3. In a medium pot, heat the sesame oil over medium heat. Add the finely sliced white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.
  4. Add the vegetable broth, low-sodium soy sauce, 3 tablespoons of rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
  5. In a small bowl, whisk the sugar and 1 tablespoon cornstarch to combine. Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer.
  6. Stir in the large pieces of green scallion.Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
  7. Add the cauliflower a large mixing bowl and toss with sauce. Serve immediately, garnished with sesame seeds.

Nutrition

  • Serving Size: 4
  • Calories: 520
  • Sugar: 14g
  • Sodium: 1935mg
  • Fat: 33g
  • Saturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 45g
  • Protein: 10g
  • Cholesterol: 93mg

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