Spicy Vegan Kung Pao Cauliflower
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 ingredients in a bowl with cold water until well combined.
Mix the sauce ingredients in a bowl and set aside.
Dip the cauliflower florets in batter, shake off excess, and fry until golden brown, then drain excess oil on a paper towel.
In a heated nonstick pan with 1 teaspoon oil, sauté the onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce and cook for 10-15 seconds.
Add the cauliflower florets and cashews, and coat well with the sauce.
Baking option
Grease a baking sheet pan with oil and place the 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 to achieve a crispier texture.
