About the Recipe
General Tso's Cauliflower is a delicious and healthy twist on the classic Chinese-American dish.
Tender cauliflower florets are coated in a crispy batter, then tossed in a sweet, savory, and spicy sauce that's sure to tantalize your taste buds. It's a perfect appetizer or side dish for any occasion.
Ingredients
For The Cauliflower:
1 small head cauliflower
2 teaspoons Sloppy Chans Corn Starch
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon Sloppy Chans Sesame Oil
1/8 teaspoon white pepper
¼ cup water
1 cup rice flour
2 teaspoons Sloppy Chans Sesame Seeds (Black or White)
2 to 3 cups peanut or canola oil (for frying)
For The Sauce:
1 tablespoon peanut or canola oil
2 teaspoons ginger (finely minced)
2 cloves garlic (finely minced)
5 whole dried red chili peppers (optional)
½ tablespoon Sloppy Chans Shaoxing Cooking Wine
½ teaspoon Sloppy Chans Sesame Oil
1½ tablespoons Sloppy Chans Light Soy Sauce
2 teaspoons Sloppy Chans Rice Vinegar
2 tablespoons sugar
1 cup water (or stock)
1 tablespoon Sloppy Chans Corn Starch (mixed with 1 tablespoon water)
1 scallion (cut at an angle into half-inch pieces)
Preparation
Cut the cauliflower into 1- to 2-inch (3-5cm) chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and three quarters of the rice flour in a large bowl until it forms a batter.
Toss the cauliflower into the batter, and fold together until the cauliflower is well-coated. Sprinkle the remaining rice flour over the cauliflower, and stir until everything is sticking to it. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour. If the batter looks dry or crumbly, add a teaspoon or two of water. Sprinkle the toasted sesame seeds evenly over the cauliflower.
Heat the oil to 375°F/190°C in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes), and transfer to a baking sheet lined with paper towels.
Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, light soy sauce, rice vinegar, sugar, and water (or stock). Turn the heat down to low, letting the entire mixture simmer.
To make the cauliflower extra crispy, fry it for a second time in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!