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 and thick.
Dip the cauliflower florets in the batter, shake off excess, and fry in oil until golden brown. Drain on paper towels.
Mix the sauce ingredients together in a bowl and set aside.
In a heated nonstick pan with 1 teaspoon of oil, sauté the onion, garlic, bell pepper, and dried chilis until fragrant.
Add the sauce to the pan and cook for 10 to 15 seconds.
Add the fried cauliflower and cashews, and stir to coat everything with the sauce.
Baking alternative
Grease a baking sheet with oil.
Place the battered cauliflower florets on the sheet.
Bake at 485°F for 20 to 25 minutes, flipping halfway and brushing with oil if needed.
For the last few minutes, broil to achieve a crispier texture.
