Description
A crispy and flavorful vegan take on the classic Chinese-American dish, General Tso’s Cauliflower features battered and deep-fried cauliflower florets tossed in a tangy, sweet, and spicy sauce made with orange juice, soy sauce, and rice vinegar. Perfect as a delicious plant-based main or appetizer served with steamed rice.
Ingredients
Scale
Sauce
- 1 tbsp oil
- 3 cloves garlic, minced
- 4 cm ginger, minced
- 1 small red chilli, finely chopped
- 2 tbsp tomato paste
- 150 ml orange juice
- 125 ml soy sauce
- 80 ml rice vinegar
- 50 g sugar
- 1.5 tbsp cornstarch mixed with 3 tbsp water (slurry)
Cauliflower and Batter
- 1 smallish head cauliflower (broken into 5 cm florets)
- 100 g rice flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp sesame oil
- 60 – 80 ml water
- 3 cups oil (for deep frying)
Instructions
- Prepare the sauce base: Mince the garlic, chilli, and ginger finely. Heat 1 tbsp oil in a pan and fry the garlic, ginger, and chilli for about 2 minutes until fragrant. Add 2 tbsp tomato paste and fry for another minute to deepen the flavor.
- Make the sauce: Pour in 150 ml orange juice, 125 ml soy sauce, 80 ml rice vinegar, and 50 g sugar. Bring the mixture to a boil, then add the cornstarch slurry (1.5 tbsp cornstarch mixed with 3 tbsp water). Stir constantly until the sauce thickens, then reduce the heat to low and let simmer while preparing the cauliflower.
- Prepare the cauliflower: Break the cauliflower into 5 cm florets and place them in a medium bowl. Set aside 25 g of rice flour for later use.
- Heat the frying oil: Heat 3 cups of oil in a deep pan or wok until it reaches 365°F (185°C), suitable for deep frying.
- Make the batter: In a bowl, combine the remaining 75 g rice flour, 2 tbsp cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Add 1 tsp sesame oil and 60-80 ml water and whisk until forming a thick batter.
- Coat the cauliflower: Toss the cauliflower florets in the batter thoroughly to coat all sides. Then sprinkle the reserved 25 g rice flour over the coated florets and toss again to ensure an even coating without remaining dry flour.
- Fry the cauliflower: Carefully place the battered florets into the hot oil. Use a metal spider or slotted spatula to turn and poke the pieces, frying until golden brown and crisp all around, about 4-5 minutes per batch. Drain on paper towels and keep warm while frying remaining cauliflower.
- Toss with sauce and serve: Place the fried cauliflower in a large bowl and pour the simmering sauce over it. Toss gently to coat the florets evenly. Serve immediately, sprinkled with sesame seeds and accompanied by steamed rice if desired.
Notes
- Maintain oil temperature at 365°F for optimal frying results—too low will cause soggy batter, too high will burn it.
- You can adjust the amount of red chilli to control the spice level.
- For gluten-free version, ensure soy sauce is gluten-free tamari.
- This recipe yields 2 servings, perfect for sharing.
- Leftover cauliflower is best enjoyed fresh as the batter softens upon reheating.
