General Tso’s Cauliflower

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pinch of yum

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(70)

Ingredients

6-8

1 tablespoon sesame oil
3 cloves garlic, minced
1 knob of ginger, grated
1/2 cup chicken or vegetable broth
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup sugar (more to taste)
2 tablespoons tomato paste
2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water
1 cup flour
2/3 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons salt
4 eggs
Water as needed (about 1/2 cup)
1 head cauliflower, cut into small florets
A deep layer of oil for frying
Scallions and sesame seeds for topping

Kid-Friendly Vegetarian Eggs Intermediate ...

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Preparation

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Step 1

Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Adjust sweetness, citrus, etc. to taste.

Step 2

Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

Step 3

Pour oil into a heavy-bottomed skillet to make it deep enough to cover the cauliflower about halfway. Heat the oil over medium heat. Drop a small bit of batter in the oil to test it – when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. Remove and set on a cooling rack with paper towels underneath.