Vegan Kung Pao Cauliflower
Ingredients
- 1 small head cauliflower
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic, sliced
- 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 ingredients until well combined and thick.
Dip cauliflower florets in batter, shake off excess, and fry in oil until golden brown; drain excess oil on a paper towel.
Mix the sauce ingredients 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 and cook for 10-15 seconds.
Add the fried cauliflower and cashews, and stir to coat well with the sauce.
Baking alternative
Grease a baking sheet with oil, place battered cauliflower florets on it, and bake at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed.
For the last few minutes, broil to achieve a crispier texture.
Tips
Serve over steamed rice for a delicious meal.
