General Tso’s Cauliflower
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 503
- Total Fat
- 53
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 149
- Total: 35 min
- Active: 35 min
Ingredients
Sauce:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 mirin (sweet rice wine) or sherry
1/4 cup light brown sugar
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon peanut or vegetable oil
3 garlic cloves, minced
1 tablespoon minced fresh ginger
6 dried red chiles or red pepper flakes to taste
Cauliflower:
6 to 8 cups peanut or vegetable oil
1/2 cup all-purpose flour
1/2 cup plus 1 tablespoon cornstarch
1/2 teaspoon baking powder
Pinch of kosher salt
2 large egg whites
1 tablespoon vodka
1 teaspoon soy sauce
1 medium or 1 large head of cauliflower, broken into small florets
Directions
- Make the sauce: In a small bowl, whisk together the soy sauce, vinegar, mirin, brown sugar and sesame oil. Add the cornstarch and whisk to dissolve any lumps.
- Heat the peanut oil in a large skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and chiles and cook until softened, about 2 minutes. Add the soy sauce mixture and cook, stirring constantly with a rubber spatula, until boiling, about 1 minute. Remove the pan from the heat.
- Make the cauliflower: In a large Dutch oven or heavy-bottomed pot, heat the peanut oil over medium-high heat until it reaches 350 degrees F.
- In a medium bowl, whisk together the flour, 1/2 cup cornstarch, the baking powder and salt and set aside.
- Add the egg whites to a large bowl and whisk briskly until lightened, about 1 minutes, then add the vodka, soy sauce, and remaining tablespoon of cornstarch and whisk until incorporated.
- Toss about half of the cauliflower florets in the egg white mixture and stir to generously coat. Using one hand (which is now your “wet” hand), transfer the cauliflower a few pieces at a time to the flour mixture. Using your other hand, fully coat the cauliflower in the flour mixture, pressing lightly to adhere.
- Carefully add about half of the cauliflower at a time to the hot oil. Fry until light golden brown and the cauliflower is al dente, 3 to 5 minutes, depending on the size of the florets. Using a slotted spoon or spider, transfer the cauliflower to a paper towel-lined plate to drain. Return the oil to 350 degrees F before frying the remaining cauliflower.
- Before serving, return the skillet with the sauce to medium heat and cook until warmed through. If the sauce has thickened too much, thin it by adding a bit of water, 1 tablespoon at a time, until it reaches your desired consistency. Toss the fried cauliflower in the sauce until well coated, then serve immediately.