Description
A delicious and flavorful vegan twist on the classic Kung Pao Chicken, this Kung Pao Cauliflower is a spicy and savory dish that is sure to satisfy your taste buds.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower (cut into florets)
- ½ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil (divided)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup or honey
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- â…“ cup water
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Additional Ingredients:
- 3 dried red chilies (optional)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 3 green onions (chopped)
- ¼ cup roasted unsalted peanuts
Instructions
- Cauliflower Prep: Toss cauliflower florets in cornstarch, salt, and pepper. Cook in batches until golden and crispy. Set aside.
- Sauce: In the same skillet, sauté dried chilies, garlic, and ginger. Add bell peppers. Whisk together all sauce ingredients and pour into the skillet. Cook until thickened.
- Combine: Return cauliflower to the pan, toss in the sauce. Stir in peanuts and green onions.
- Serve: Serve over rice or noodles.
Notes
- For extra crispiness, consider air frying or baking the cauliflower instead of pan-frying.
- Adjust spice level by adding or omitting dried chilies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
