You know! this Kung Pao Cauliflower is a tasty stir-fry that’s hearty, satisfying, spicy, and comforting. It is a prefect meat-free Chinese takeout alternate to Kung Pao Chicken! Kung Pao-Sauce is a perfect mix of spicy, sweet and salty flavours which can make your mouth water. The recipe is vegan, low-fat and calories, gluten-free, and made oil-free!
Kung Pao Cauliflower Stir-Fry
Wowww…. I’m excited to talk about my vegetarian Chinese recipe with all of you! I have to admit I wasn’t the greatest fan of Chinese food previously. The salty/sweet combo tasted weird for me personally but my taste buds have changed now, and I really like this flavor blend.
That is why I’ve been active in my own kitchen recently, trying out different Chinese recipes. And this is 1 of!You understand why I love Kung Pao Cauliflower? Allow me to inform you. This recipe is stuffed with spicy, sweet and salty tastes, a fantastic meat-free choice and also easy to make with ingredients that are simple.
What about Kung Pao Tofu?
This hot Kung Pao can be made with cauliflower or maybe with tofu. I really don’t eat tofu very often, 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. But, how to make Kung Pao Tofu?
The ingredients and the sauce for the skillet will be the exact same but you just need to skip the baking step. Instead, You’ll Need to press the tofu for Approximately 15 to 20 minutes, slice it into cubes and fry-in a pan until well brown. You can try both versions and let me know which your chosen.
Spicy kung pao
You love spicy? I know that it’s super healthy and that I enjoy spicy food so long as it is not overly spicy. Yesterday I ate a whole dried-chili. the whole dried-chili with the seed and I almost fainted,It was too much for me. It’s possible to make this Kung Pao using 4 till 6 dried-chilies then you can fry it together with the ginger, garlic, bell-pepper, and peppercorns.
But, I’d suggest removing the chilies before you pour-in the sauce. If you do not have dried-chilies, just use 1/4 tsp (or more) cayenne-pepper. you not a spicy-meals lovers? Leave it out entirely for a mild Kung Pao Cauliflower.
Does it leftovers?
Absolutely. You can leftovers may be kept covered in the refrigerator for up to 4 days. when you want to eat it again you just need to reheat into a pan/skillet.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this Kung Pao Cauliflower , don’t forget to give me star rate or comment below. Thanks!
Maybe you like this other Delicious Recipe:
- Vegan Carrot Cake Bliss Balls
- Pasta With Spinach Sauce
- Cauliflower Taco Bowls With Creamy Vegan Cilantro Ranch
- Asian Noodle Salad
- Crispy Sesame Tofu With Zucchini Noodles
Kung Pao Cauliflower
- 600 gr medium head of cauliflower cut into bite-sized florets
- 60 gr chickpea flour*
- 1/2 tbsp soy-sauce*
- 30 gr cornstarch
- 120 ml plant-based milk
- 1 tbsp cornstarch
- 1/2 tsp smoked-paprika
- 2 tbsp rice-vinegar
- 120 ml water
- 3 tbsp soy-sauce*
- 2 tbsp maple-syrup*
- 1/4 – 1/3 tsp cayenne-pepper*
For the skillet:
- fresh-chives chopped
- 1 bell-pepper sliced into fine-strips
- 1 tbsp fresh-ginger minced
- 2 tsp oil or water
- 4 garlic minced
- 3/4 – 1 tsp peppercorns
- 1 tsp sesame-seeds
- peanuts optional
- First, preheat oven to 425°F or 220°C.
- Then line a large baking sheet with parchment-paper. .
- In a large bowl whisk together chickpea-flour, plant-based milk, cornstarch, and soy-sauce. Allow it to sit for approximately 1 minute, then add the cauliflower-florets.
- Next, toss till the cauliflower-florets are coated with batter.
- Transfer the cauliflower to the prepared baking-sheet and bake in the oven for Approximately 20 minutes.
- First, preheat oil or water in a skillet over low to moderate-heat.
- Then, add ginger, garlic, peppercorns. Saute for 1 minute, stirring often to prevent it burned.
- Then add bell-pepper and saute for a further 5 to 6 minutes, stirring frequently. Add additional water if needed (but, i used 1 tbsp).
- Meanwhile,you can prepare the sauce. In a medium or large bowl, combine and whisk together soy-sauce, rice-vinegar, water, sugar, cornstarch, smoked-paprika, and cayenne.
- Then, pour the sauce into the skillet. Bring to a boil and then let simmer on low-heat approximately 1 minute.
- Add the roasted cauliflower-florets and toss to coat.
- Move it back into the baking sheet and bake for a further 10 to 15 minutes if you enjoy the cauliflower to be crispy or you can enjoy it immediately.
- When it cooked, you can served it maybe with rice or rice-noodles. Garnish with sesame-seeds, fresh-chives and peanuts it was optional.
- So, enjoyed it!
- Double the batch when make that recipe, and keep leftovers in the refrigerator for up to 4 days.
- you can use tofu Rather than cauliflower to get more protein-rich.
- you can serve it with Basmati-rice, Jasmine-rice, or rice-noodles.
- Chickpea flour alternative: I’d propose using Gluten-free all-purpose flour or if you don’t have it you can use normal-flour.
- Noodle sauce: Use gluten-free if necessary or tamari or coconut-aminos. Or you might even utilize low-sodium soy-sauce.
- Sweetener: You also are able to use a sweetener of choice, e.g. maple-syrup, coconut-sugar or brown-sugar.
- Use 1/4 tsp or more of cayenne-pepper or you can also use 4-6 dried chilies instead. If you more like dried-chilies, add them into the pan and then fry with ginger, garlic, bell-pepper and peppercorns. Then removing the chilies before you pour-in the sauce. otherwise, the Kung Pao is going to be too spicy!