This Kung Pao Cauliflower is a tasty stir fry that’s comforting, hearty, spicy, and satisfying. The Kung Pao sauce have an ideal mixture of sweet, salty and spicy taste. The recipe is gluten-free, vegan, low-fat, and oil-free.
This hot Kung Pao could be create with cauliflower or tofu. I do not eat tofu very frequently but if you’d like your Kung Pao to be packaged with a great deal of plant-based protein it is possible to use tofu
The the ingredients and sauce to the skillet will be the exact same but you can bypass the baking area. Alternatively, you’ll have to press the batter for 15-20minutes, then slice it into cubes and fry it in a pan till well brown. It is possible to try both versions and let me know which you chosen.
Would you love spicy food? I know that it’s super healthy and that I enjoy spicy food so long as it is not overly spicy. It’s possible to create this Kung Pao using 4-6 dried chilies that you can bake together with the bell pepper, peppercorns, ginger and garlic.
But, I’d suggest eliminating the chilies before you pour in the sauce. If you do not possess dried chilies, just use 1/4 tsp or more cayenne-pepper.
Recipe Notes:
- Use 1/4 tsp, or more of cayenne-pepper or 4-6 dried chilies instead. Should you would rather dried chilies, add them into the pan and then fry together with peppercorns, ginger, bell pepper and garlic. Then eliminate the chilies before you pour in the sauce.
- Soy sauce: Use gluten free if necessary or coconut aminos or tamari. You might even utilize low-sodium soy-sauce.
- Chickpea flour option: I’d propose using gluten-free all-purpose-flour (or normal-flour or even gluten-free) rather than chickpea-flour (have not tried it out though).
- Sweetener: You also are able to use a sweetener of choice, e.g. brown sugar, maple syrup, coconut sugar, etc.
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Try other Delicious Recipes options:
- Simple Baked Vegetarian Lentil Meatballs
- Vegan BBQ Chickpea Salad
- Farro Vegetable Chickpea Bowl
- Creamy Avocado Salsa Verde
- Thai Drunken Noodles
- Vegan Curry Ramen Noodles
Kung Pao Cauliflower
Ingredients
For the Batter
- 4 tbsp cornstarch
- ½ cup plant-based-milk
- ½ cup chickpea-flour
- 1 medium head of cauliflower cut into bite-sized florets
- ½ tbsp soy-sauce
For the Sauce
- 2 tbsp rice-vinegar
- 3 tbsp soy-sauce
- 2 tbsp maple-syrup
- ¼ – ⅓ tsp cayenne-pepper or 4-6 dried chilies
- 1 tbsp cornstarch
- ½ tsp smoked-paprika
- ½ cup of water
For the skillet
- fresh chives chopped
- 4 cloves garlic minced
- peanuts (optional)
- ¾ – 1 tsp peppercorns
- 1 small/medium bell pepper sliced into fine strips
- 1 tsp sesame-seeds
- 1 tbsp fresh-ginger minced
- 2 tsp oil or water
Instructions
For the Batter
- Preheat oven to 425°F then line a large-baking-sheet with parchment-paper.
- In a large-bowl whisk together chickpea flour, cornstarch, soy-sauce and plant-based-milk. Allow it to sit for approximately a minute, then add the cauliflower-florets.
- Toss till all cauliflower-florets are coated with batter. Transfer the cauliflower into the prepared baking-sheet and bake in the oven for Approximately 20minutes
For the Skillet
- Heat oil or water in a skillet over low to moderate heat then add ginger, garlic, peppercorns. Saute for a minute, stirring often to prevent burning.
- Then add bell pepper & saute using a lid for a further 5-6minutes, stirring frequently. Add additional water if needed.
For the Sauce
- Meanwhile, prepare the sauce. In a medium or large bowl, combine soy sauce, water, rice-vinegar, smoked-paprika, sugar, cayenne and cornstarch. Whisk together.
- Pour the sauce to the skillet. Bring to a boil then let simmer on low-heat for a minute. Add the roasted-cauliflower-florets and toss to coat.
- Transfer back into the baking-sheet then bake for 10-15minutes if you like the cauliflower to be crispy.
- Serve and enjoy with rice or rice noodles. Garnish with peanuts, fresh chives or sesame seeds (optional).
Notes
- Use ¼ tsp, or more of cayenne-pepper or 4-6 dried chilies instead. Should you would rather dried chilies, add them into the pan and then fry together with peppercorns, ginger, bell pepper and garlic. Then eliminate the chilies before you pour in the sauce.
- Soy sauce: Use gluten free if necessary or coconut aminos or tamari. You might even utilize low-sodium soy-sauce.
- Chickpea flour option: I’d propose using gluten-free all-purpose-flour (or normal-flour or even gluten-free) rather than chickpea-flour (have not tried it out though).
- Sweetener: You also are able to use a sweetener of choice, e.g. brown sugar, maple syrup, coconut sugar, etc.