Introduction
General Tso’s Cauliflower is a delightful and savory dish that offers a vegetarian twist on the traditional General Tso’s chicken. Featuring a crispy batter-fried cauliflower enveloped in a rich, sweet, and tangy sauce, this dish is perfect for both main courses and appetizers. With an aromatic profile and an enjoyable crunch, it’s a favorite among many food enthusiasts.
Detailed Ingredients with measures
For the General Tso’s Sauce:
– 1 tablespoon sesame oil
– 3 cloves garlic, minced
– 1 knob of ginger, grated
– 1/2 cup chicken or vegetable broth
– 1/2 cup soy sauce
– 1/3 cup rice vinegar
– 1/4 cup sugar (more to taste)
– 2 tablespoons tomato paste
– 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water
For the Batter:
– 1 cup flour
– 2/3 cup cornstarch
– 1 1/2 teaspoons baking powder
– 2 teaspoons salt
– 4 eggs
– Water as needed (about 1/2 cup)
Other Ingredients:
– 1 head cauliflower, cut into small florets
– A deep layer of oil for frying
– Scallions and sesame seeds for topping
Prep Time
Preparation Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4 as a main dish or 6-8 as an appetizer
Detailed Directions and Instructions
General Tso’s Sauce
Heat the sesame oil in a small saucepan over medium-low heat. Add the ginger and garlic; stir-fry for a minute or two until fragrant. Incorporate the chicken or vegetable broth, soy sauce, rice vinegar, sugar, and tomato paste, whisking to combine. Bring the mixture to a low boil, then reduce the heat and let it simmer for 20-30 minutes, or until the sauce has thickened. Taste and adjust sweetness or acidity as needed.
Cauliflower Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, beat the eggs and then combine them with the dry ingredients. Gradually add water while whisking until a loose batter forms. The consistency should be thick enough to adhere to the cauliflower but loose enough to easily drip off. Adjust the thickness with additional water if necessary.
Cauliflower Frying
Pour a deep layer of oil into a heavy-bottomed skillet, ensuring that it is deep enough to cover the cauliflower florets about halfway (approximately a few cups). Heat the oil over medium heat. To check if the oil is ready, drop a small dollop of batter into it; if it rises to the surface and bubbles, the oil is ready for frying. Dip the cauliflower florets into the batter, ensuring to let the excess drip off. Gently place them in the hot oil and fry for a few minutes on each side, flipping occasionally until they are golden brown and crisp. If desired, fry them for a little longer to achieve extra crunchiness. Once cooked, remove the cauliflower and let them drain on a cooling rack set atop paper towels to maintain their crispness.
Serving
Once the cauliflower is fried, toss it with enough General Tso’s sauce to coat evenly. Serve garnished with chopped scallions and sesame seeds. Accompany with rice for a complete meal.
Notes
Storage
Leftover fried cauliflower can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to regain crispiness.
Adjusting Flavors
Feel free to adjust the level of sugar and vinegar in the sauce to suit your taste preferences. For a spicier version, consider adding red pepper flakes or chili paste to the sauce.
Vegan Option
To make this recipe vegan-friendly, substitute eggs with a plant-based egg replacer and use vegetable broth instead of chicken broth.
Cook techniques
Preparing the General Tso’s Sauce
Heat sesame oil in a saucepan and stir-fry minced garlic and grated ginger. Combine remaining sauce ingredients and simmer until thickened.
Making the Cauliflower Batter
Whisk together flour, cornstarch, baking powder, salt, eggs, and water until a loose and drippy batter forms. Adjust the water for desired thickness.
Frying the Cauliflower
Heat oil in a heavy-bottomed skillet to the right temperature. Dip cauliflower florets in batter and fry until golden brown, flipping as necessary for even cooking.
Tossing and Serving
Coat fried cauliflower in General Tso’s sauce and garnish with scallions and sesame seeds before serving with rice.
FAQ
Can I use other vegetables instead of cauliflower?
Yes, other vegetables like broccoli or tofu can be used as alternatives.
What can I use if I don’t have sesame oil?
You can substitute sesame oil with vegetable oil or peanut oil, although the flavor may differ.
How can I adjust the sauce’s sweetness?
You can add more sugar or use honey to sweeten the sauce to your liking.
Is there a gluten-free option for the batter?
Yes, you can substitute regular flour with gluten-free flour and ensure cornstarch is gluten-free.
How do I know when the oil is hot enough for frying?
Drop a small amount of batter into the oil; if it rises and bubbles, the oil is ready.
Conclusion
The General Tso’s cauliflower dish captures a delightful balance of flavors with its crispy batter and rich, savory sauce. It’s a delicious vegetarian twist on a beloved classic that satisfies cravings while providing a healthy alternative.
More recipes suggestions and combination
General Tso’s Chickpeas
Substitute cauliflower with chickpeas for a protein-packed alternative that holds the sauce well.
Sweet and Sour Cauliflower
Adjust the sauce by adding pineapple juice and bell peppers for a sweet and tangy variation.
General Tso’s Tofu
Replace the cauliflower with cubes of firm tofu for a hearty vegetarian dish.
Spicy General Tso’s Sauce
Incorporate chili paste or flakes into the sauce for those who enjoy a spicy kick.
General Tso’s Salad
Serve the fried cauliflower over a bed of mixed greens, drizzled with the sauce and garnished with scallions and sesame seeds.
Cauliflower Wings
Use the same batter and General Tso’s sauce to create tasty cauliflower wings, perfect for parties.
