Vegan Kung Pao Cauliflower with Cashews
Ingredients
- 1 small head cauliflower
- 1 small green bell pepper
- 1/2 small red onion
- 2 cloves garlic
- 1/4 cup dry roasted cashews
- 4 dried Thai chilis or red chilis
- oil for frying and cooking
Batter
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- a few shakes of white pepper
- 1 cup cold water
Sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or sherry
Preparation
Mix the batter by combining flour, salt, white pepper, and water until well combined.
Dip cauliflower florets in batter, shake off excess, and fry until golden brown. For baking, grease a baking sheet, place florets on it, bake at 485F for 20-25 minutes, flip halfway, and brush with oil if needed for crispier texture.
Mix the sauce by combining dark soy sauce, sugar, soy sauce, and Chinese cooking wine or sherry in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce to the pan and cook for 10-15 seconds.
Add the cooked cauliflower florets and cashews, and coat well with the sauce.
