With this hot and fresh recipe for Easy General Tso's Cauliflower, you can make a favourite takeaway dish meatless.
INGREDIENT
FOR THE CAULIFLOWER:– 1/3 cup cornstarch– 1/3 cup all-purpose flour– 6 cups cauliflower floret– Vegetable oil, for fryingFOR THE SAUCE:– 1 Tablespoon cornstarch– 1/4 cup soy sauce– 2 Tablespoons vegetable oil– 1/4 cup dried whole chilie– 1 Tablespoon minced garlic– 1 Tablespoon minced ginger– 1/4 cup rice wine vinegar– 1/4 cup hoisin sauce– 1/4 cup packed light brown sugar– 1 cup vegetable stock– 1 Tablespoon sesame oil– Sliced scallions, for garnishing
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INSTRUCTION
MAKE THE CAULIFLOWER:- Mix 1 tsp kosher salt and ⅛ tsp pepper with cornflour and flour in a medium bowl Place cauliflower pieces in basin and stir.
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Step 1
Add 2–3 inches of vegetable oil to a large heavy-bottomed stockpot over medium-high heat. Place paper towels on a platter. After heating the oil, shake off any excess flour mixture from the cauliflower pieces and add them in batches.
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Step 2
Turn cauliflower in batches till golden brown. Transfer the cooked cauliflower to the paper towel-lined platter with a slotted spoon, then create the sauce.
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Step 3
MAKE THE SAUCE:- Stir cornflour and soy sauce into a slurry in a small bowl. Reserve the sludge.
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Step 4
Put the veggie in a large saucepan over medium heat. After heating the oil, add the chilies, garlic, and ginger and stir frequently until the garlic is golden brown, about 1 minute.
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Step 5
Mix in rice wine vinegar, hoisin, brown sugar, vegetable stock, and sesame oil. Add the slurry, boil, and cook until the sauce thickens to syrup, about 1 minute. Serve the cauliflower after stirring to coat.