General Tso's Cauliflower

  • 5/12/2020
  • by Melvin Widodo

General Tso's Cauliflower is a delicious vegetarian twist on the classic Chinese-American dish. Crispy battered cauliflower florets are tossed in a sweet and tangy sauce, featuring soy sauce, ginger, garlic, and a hint of spice. This plant-based alternative offers a delightful combination of crunchy texture and flavorful sauce, making it a satisfying and flavorful option for those seeking a meatless version of a beloved favorite.


Ingredients
  • 1 small cauliflower (cut 1 - 2 inch)
  • 1 cup of rice flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/2 tsp white pepper
  • enough oil for frying

Sauce

  • 2 cloves of garlic (minced)
  • 1/2 tbsp cooking wine
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp tomato sauce
  • 1/2 cup water or mushroom stock
  • 2 tbsp cornstarch dissolve 1/2 tbsp cold water
  • 1/2 tsp sesame oil
  • salt for taste

Steps
  1. Mix Cornstarch, rice flour, baking soda, salt, white pepper, and water into a large bowl until mixed well.
  2. Add cauliflowers into the batter and mix them until all are coated.
  3. Heat the oil into the wok or pot for frying.
  4. Fry the battered cauliflower in the batches until light golden brown, and put them on some of the paper towels to remove the excess oil. Deep fry again for extract crispy and crunchy.

Making Sauce

  1. Heat 1 tbsp oil in the pan or wok over medium heat.
  2. Add minced garlic, stir fry until fragrant.
  3. Add soy sauce, tomato sauce, cooking wine, rice wine vinegar, and cooking wine.
  4. Stir fry until a bit simmer, add dissolved cornstarch.
  5. Keep stirring constantly until simmer and until the sauce is thickening.
  6. Add cauliflower, and mix well until all cauliflower coated in the sauce.
  7. Put it on the plate and ready to serve.

 

Back to Recipes