Kung Pao Cauliflower Recipe

23 January 2020 Bookmark • 0

This Kung Pao Cauliflower may be a delicious stir-fry which is spicy, hearty, satisfying, and comforting. It’s an excellent meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the right combination of spicy, salty and sweet flavors which can make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and may be made oil-free!

KUNG PAO CAULIFLOWER STIR-FRY

Hello dears, i'm excited to share my first vegan Chinese recipe with you! i need to admit that I wasn’t the most important fan of Chinese food within the past. The salty/sweet combo tasted weird to me but my tastebuds have changed and now i really like this flavor combination.

That’s why I even have been busy in my kitchen lately, trying out different Chinese recipes. And this is often the primary one! Kung Pao Cauliflower – and let me tell you, I simply love it then does my boyfriend! Why do you have to provides it a try? Because it’s.

Kung Pao Cauliflower Recipe

WHAT ABOUT KUNG PAO TOFU?

This spicy Kung Pao are often made with either cauliflower or tofu. I don’t eat tofu fairly often but if you would like your Kung Pao to be full of many plant-based protein you'll use tofu rather than cauliflower. the way to make Kung Pao Tofu?

The sauce and therefore the ingredients for the skillet are an equivalent but you'll skip the baking part. Instead, you'll got to press the tofu for about 15-20 minutes, slice it into cubes and fry it during a pan until nicely brown. you'll try both versions and let me know which one you preferred.

INGREDIENTS:

Batter:

1/2 cup chickpea flour (60 g) (see recipe notes)
4 tbsp cornstarch (30 g)
1/2 cup plant-based milk (120 ml)
1/2 tbsp soy sauce (see recipe notes)
1 medium head of cauliflower cut into bite-sized florets (600 g)

Sauce:

1/2 cup of water (120 ml)
3 tbsp soy sauce (see recipe notes)
2 tbsp rice vinegar
2 tbsp maple syrup (see recipe notes)
1 tbsp cornstarch
1/2 tsp smoked paprika
1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies (see recipe notes)

For the skillet:

2 tsp oil or water
4 cloves garlic minced
1 tbsp fresh ginger minced
3/4-1 tsp peppercorns
1 small/medium bell pepper sliced into fine strips
1 tsp sesame seeds
fresh chives chopped
peanuts (optional)

INSTRUCTIONS:

Batter:

Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets.
Toss until all cauliflower florets are coated with batter. Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes

Skillet:

Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp).

Sauce:

Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk.
Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat.
Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy!