Vegan Chili Crab with Cauliflower
Ingredients
- 580g cauliflower florets
- 2 tablespoons chopped ginger
- 3 small shallots
- 3 garlic cloves
- 2 chopped Thai or red chilies
- 30g mashed extra soft tofu
- cornstarch slurry
- oil for cooking
Batter
- 3/4 cup all-purpose flour
- 155ml water
- 3/4 teaspoon salt
- a pinch of black pepper
Sauce
- 1 tablespoon sambal
- 4 tablespoons ketchup
- 4 tablespoons sweet chili sauce
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon salt
- 1 1/2 cups vegetable broth
Preparation
Mix the batter ingredients in a bowl until well-combined and coat the cauliflower florets.
Air-fry the florets for 12 minutes or until golden brown and set aside.
Heat a non-stick pan with 2 tablespoons of oil and sauté the spices and chili.
Add the rest of the sauce ingredients and bring the mixture to a rolling boil.
Add in the tofu, then the cornstarch slurry to thicken the sauce and stir to combine.
While the sauce is cooking, slowly add in the cauliflower florets and toss until all incorporated.
Ladle into a serving pan and serve warm with rice or fried mantou.
