Description
A spicy and flavorful dish featuring cauliflower instead of chicken, coated in a savory Kung Pao sauce.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1/2 cup cornstarch
- 1/2 cup water
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Oil for frying (or a baking/air-frying alternative)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
- 1 teaspoon red pepper flakes (or more for extra heat)
- 2 tablespoons oil for stir-frying
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts or cashews
- 2 dried red chilies (optional, for authentic heat)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the cauliflower by mixing cornstarch, flour, salt, garlic powder, and black pepper in a bowl.
- Dip cauliflower florets in water, then coat them with the mixture.
- Heat oil in a pan and fry the coated cauliflower until golden brown. Alternatively, bake or air-fry until crispy.
- In a separate bowl, combine soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, minced garlic, ginger, and red pepper flakes.
- In a pan, add oil and stir-fry diced red and green bell peppers until tender.
- Add fried cauliflower to the pan with bell peppers and pour the Kung Pao sauce over it.
- Mix well and cook for a few minutes until heated through.
- Thicken the sauce by adding the cornstarch-water mixture and stir until the sauce thickens.
- Garnish with roasted peanuts or cashews, dried red chilies, and sliced green onions before serving.
Notes
- Adjust the spice level by adding more or fewer red pepper flakes.
- Use tamari for a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Kung Pao Cauliflower, Vegetarian, Vegan, Chinese Cuisine, Stir-Fry