Vegan Kung Pao Cauliflower with Cashews and Veggies
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 3/4 cup all-purpose flour, 1/4 teaspoon salt, a few shakes of white pepper, and 1 cup cold water in a bowl until well combined; the batter should be thick.
Dip cauliflower florets in the batter, shake off excess, and fry in oil until golden brown; drain excess oil on paper towels.
For baking option: Grease a baking sheet, place battered cauliflower florets on it, bake at 485°F for 20-25 minutes, flipping halfway and brushing with oil if needed; broil for the last few minutes for crispier texture.
Mix 1/2 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 tablespoons soy sauce, and 1 tablespoon Chinese cooking wine or sherry in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon oil, sauté red onion, garlic, green bell pepper, and dried chilis until fragrant.
Add the sauce to the pan and cook for 10-15 seconds.
Add the fried or baked cauliflower and cashews, then coat everything well with the sauce.
