Vegan Kung Pao Cauliflower with Cashews and Peppers
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/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/sherry
Preparation
Mix batter ingredients in a bowl with 1 cup of cold water until well combined; the batter should be thick.
Dip cauliflower florets in batter, shake off excess, and fry in oil until golden brown; drain excess oil on a paper towel. For baking alternative: grease a baking sheet, place battered cauliflower on it, bake at 485F for 20-25 minutes, flip halfway and brush with oil if needed, broil for crispier texture in last few minutes.
Mix sauce ingredients together 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 mixture to the pan and cook for 10-15 seconds.
Add the fried or baked cauliflower florets and cashews, then coat everything well with the sauce.
