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Crispy, battered cauliflower florets tossed in a sticky, sweet, and spicy sauce. A fantastic vegetarian version of the Chinese-American takeout classic that's surprisingly easy to make at home.
For 4 servings
Prepare the cauliflower and batter. Wash the cauliflower and cut it into bite-sized florets. Pat them completely dry. In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, salt, and pepper. Gradually whisk in 1 cup of water until you have a smooth, pancake-like batter. It should be thick enough to coat the florets but not clumpy.
Fry the cauliflower until golden and crispy. Heat 3 cups of oil in a wok or deep pan to 350°F (175°C). Dip each cauliflower floret into the batter, letting any excess drip off. Carefully place the battered florets into the hot oil, working in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon to remove the cauliflower and drain on a wire rack or paper towels.
Prepare the General Tso's sauce. In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and brown sugar. In a separate small bowl, mix the remaining 1 tablespoon of cornstarch with 1/4 cup of cold water to create a slurry.
Combine the sauce and cauliflower. Heat the sesame oil in a clean wok or large skillet over medium-high heat. Add the minced ginger, garlic, and broken dried red chilies. Stir-fry for about 30 seconds until fragrant. Pour the soy sauce mixture into the wok and bring it to a simmer. Whisk in the cornstarch slurry and continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Turn off the heat, add the crispy fried cauliflower to the wok, and toss gently to coat every piece with the sauce.
Garnish with chopped scallions and toasted sesame seeds, and serve immediately while it's still crispy.
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Crispy, battered cauliflower florets tossed in a sticky, sweet, and spicy sauce. A fantastic vegetarian version of the Chinese-American takeout classic that's surprisingly easy to make at home.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 458.21 calories per serving with 8.66g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
Use a gluten-free all-purpose flour blend for the batter and replace soy sauce with tamari. Ensure your hoisin sauce is also certified gluten-free.
For a lighter version, skip deep-frying. Toss the battered florets with a tablespoon of oil and bake at 400°F (200°C) for 20-25 minutes, or air-fry until golden and crisp.
Use store-bought frozen battered cauliflower. Bake or air-fry according to the package directions, then toss with the homemade sauce for a speedy meal.
Add crispy pan-fried tofu cubes or edamame to the wok along with the cauliflower for a protein boost.