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General Tso’s Cauliflower: Incredible Vegan Takeout Fix

General Tso’s Cauliflower (Takeout-Style Vegan Dinner)
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A delicious vegan take on the popular General Tso’s chicken, this recipe uses cauliflower florets coated in a crispy batter and tossed in a sweet, spicy, and savory sauce. It’s a perfect plant-based dinner that satisfies your takeout cravings.

Ingredients

Scale
  • 1 head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • Vegetable oil for frying
  • For the Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the cauliflower: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in water until a smooth batter forms. Add cauliflower florets and toss to coat evenly.
  2. Fry the cauliflower: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully add coated cauliflower florets in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
  3. Make the sauce: In a small saucepan, whisk together soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, ginger, garlic, and red pepper flakes.
  4. Cook the sauce: Bring the sauce mixture to a simmer over medium heat, stirring constantly until it thickens, about 2-3 minutes. Stir in sesame oil.
  5. Combine: Add the fried cauliflower to the sauce and toss gently to coat.
  6. Serve: Serve immediately, garnished with sesame seeds and chopped green onions if desired.

Notes

  • For extra crispy cauliflower, double-fry the florets. Fry until lightly golden, remove, and let cool for a few minutes, then fry again until deep golden brown.
  • Adjust the red pepper flakes to control the spice level.
  • If you don’t have rice vinegar, apple cider vinegar can be used as a substitute.
  • Ensure the oil is at the correct temperature before frying for the best results.

Nutrition

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