General Tso’s Cauliflower Recipe

Ingredients

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

Instructions

1. 1

   Prepare General Tso’s Sauce: Heat the sesame oil in a small saucepan over medium-low heat. Add the grated ginger and minced garlic and stir-fry for 1-2 minutes until fragrant but not browned. Add the chicken or vegetable broth, soy sauce, rice vinegar, sugar, and tomato paste, whisking to combine. Bring the mixture to a low boil, then reduce the heat to a simmer and cook for 20-30 minutes, or until the sauce thickens. Stir occasionally and adjust sweetness or acidity to taste.

2. 2

   Make the Cauliflower Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the eggs and slowly incorporate water until a loose batter forms. The batter should be thick enough to cling to the cauliflower but still drip off easily. Adjust water quantity as needed for the right consistency.

3. 3

   Fry the Cauliflower: Pour oil into a heavy-bottomed skillet to a depth that covers about half of the cauliflower florets when placed in the pan (approximately 3-4 cups). Heat the oil over medium heat. Test readiness by dropping a small bit of batter into the oil – once it floats and bubbles, the oil is ready. Dip cauliflower florets into the batter, allowing excess to drip off, then gently place them into the hot oil. Fry for several minutes on each side, flipping multiple times to achieve a crispy, golden-brown exterior. Remove the fritters onto a cooling rack set over paper towels to drain excess oil and keep them crisp.

4. 4

   Serve: Toss the crispy fried cauliflower in enough General Tso’s sauce to coat evenly. Transfer to a serving plate and garnish with sliced scallions and sesame seeds. Serve immediately with steamed rice for a complete meal.