I absolutely love Chinese food but there are certain things that I have to be careful with when ordering out. Some of those things are heavy made gravy, or just the additives that they may add to create an artificially great flavor.
I decided to make a General Tso Cauliflower that is a spin-off of the traditional chicken dish that offers a lot more natural flavor that will also offer health benefits to you and your family. You will also find that this recipe is vegan friendly, I replaced the eggs with an egg substitute. The recipe is super easy and I served it with a brown basmati rice……
For the Sauce
1 tablespoon sesame oil
3 cloves of garlic minced
1 knob of ginger grated
1/2 cup of vegetable broth
1/2 cup of soy sauce
1/3 cup of rice vinegar
1/2 cup of sugar
2 tablespoons tomato paste
2 tablespoons corn starch dissolved in 1-2 tablespoons of cold water
For the batter
1 cup of flour
2/3 cup of cornstarch
1 1/2 teaspoon baking powder
2 teaspoons salt
4 tablespoons of egg sub ( equals 4 large eggs) Add 1/2 cup of water
4-5 drops of CPTG orange essential oil (add to cooled sauce)
1 head of cauliflower cut into small florets
Wok to deep fry the cauliflower in
deep layer of oil for frying
General Tso’s Sauce: Heat the sesame oil in a small saucepan over med low heat. Add the ginger and garlic and stir fry for a minute or two. Add the remaining ingredients and whisk to combine. Bring to a low boil and simmer for 20-30 minutes or until the sauce has thickened. (wait till the sauce has cooled to add the orange essential oil)
Cauliflower batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to completely coat the florets.
Cauliflower frying: Pour the oil into the Wok and heat. Dip cauliflower in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times. Remove and place on a cooling rack to allow the excess oil to drain.
: Toss the fried cauliflower with the sauce and serve with a brown rice.