This Kung Pao Cauliflower is a delicious, comforting vegan stir-fry. Deep fried cauliflower florets coated in Kung Pao sauce will make your mouth water. It is a great alternative to Kung Pao Chicken. Takes less than 30 minutes to make it. Perfect for lunch or dinner withย steamed Jasmine Rice.
VEGAN KUNG PAO CAULIFLOWER STIR-FRY
I wasnโt the biggest fan of Vegan food in the past. It tasted weird to me. But recently my husband was diagnosed with highย bloodย cholesterol and the doctor advised to lower it by plant-based diets. I started cooking vegan meals a few times per week. And now I am absolutely in love with some vegan dishes.
This Kung Pao Cauliflower can be the perfect dinner. It is ridiculously good and super easy to make. ย Method at glance.
- Make the batter, dip cauliflower florets in the batter, and fry until golden brown.
- Sautรฉ the veggies.
- Make the sauce.
- Coat the battered florets evenly with the sauce.
KUNG PAO SAUCE
The Kung Pao Sauce is 3 ingredients sauce and is dangerously addictive. If you plan to serve it with rice, I advise double the sauce.
- Dark soy sauce- 5 tbsp.
- Oyster sauce- 2 tbsp.
- Brown sugar- 1 tsp.
SERVING SUGGESTIONS
You can serve it with rice or any grains, I prefer to serve with my Instant Pot Jasmine Rice which takes only 4 minutes to make.
You can store leftoversย in the fridge for up to 5 days.
Like this recipe? Try my Vegan mashed potatoes balls or Vegan Tofu Fried Rice.
More delicious cauliflower recipes?
Instant Pot Mashed Cauliflower
HOW TO MAKE KUNG PAO CAULIFLOWER
VEGAN KUNG PAO CAULIFLOWER
Ingredients
- Small head cauliflower, washed & cut into florets- 1
- Medium green bell pepper-, cubed 1
- Small red onion, finely chopped- 1
- Garlic cloves, finely chopped- 3
- Roasted cashew nuts- 1/4 cup
- Red chili-3
- Vegetable oil for frying
- FOR THE BATTER
- All-purpose flour- 3/4 cup
- Cold water- 1 cup
- Salt- 1/4 tsp
- Black pepper- 1/4 tsp, optional
- FOR THE SAUCE
- Dark soy sauce- 2 1/2 tbsp.
- Oyster sauce- 1 tbsp.
- Brown sugar- 1/2 tsp.
Instructions
- In a medium bowl combine the batter ingredients ( flour, cold water and salt) and whisk until smooth.
- Heat frying oil in a small saucepan to 375 /190 C.
- Dip cauliflower florets in the batter and coat evenly, shake off excess batter, then fry until golden brown. Transfer to a paper towel to drain excess oil.
- In a small bowl mix together dark soy sauce, oyster sauce and brown sugar.
- In a large skillet heat 2 tbsp of vegetable oil, saute the chopped onion until golden brown, add garlic and chili and cook until fragrant.
- Add the sauce and cook for 10 seconds. Then, add the battered cauliflower florets, cashew nuts and mix to coat with the sauce.
- Serve with steamed jasmine rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
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