Recipe courtesy of South of Beale
Recipe courtesy of South of Beale
Episode:
Triple D Nation: Dining Done Right
General Tso Cauliflower
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- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1028
- Total Fat
- 65 g
- Saturated Fat
- 6 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 5 g
- Sugar
- 64 g
- Protein
- 10 g
- Cholesterol
- 64 mg
- Sodium
- 1469 mg
- Level: Intermediate
- Total: 55 min
- Active: 40 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1028
- Total Fat
- 65 g
- Saturated Fat
- 6 g
- Carbohydrates
- 104 g
- Dietary Fiber
- 5 g
- Sugar
- 64 g
- Protein
- 10 g
- Cholesterol
- 64 mg
- Sodium
- 1469 mg
Ingredients
Tempura:
General Tso Cauliflower:
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Directions
Special equipment:
a deep-fry thermometer- For the tempura: Beat the eggs together with the soda water. Mix the cornstarch, rice flour, salt, pepper and baking powder in a separate bowl. Add the eggs to the dry ingredients and whisk.
- For the General Tso sauce: Add the sugar, vinegar, soy sauce and sambal to a large pot. Whisk to dissolve the sugar and bring to a light boil. Turn the heat down to low. Dissolve the cornstarch in 1/2 cup cold water. Pour the mixture into the pot. Bring to a boil, then cook to the desired consistency, being careful that the mixture does not boil over.
- For the General Tso cauliflower: Heat the oil to 350 degrees F.
- Place the cauliflower florets in the tempura batter. Shake off the extra batter gently, then place the cauliflower into the hot oil while being careful not to splash. Fry the cauliflower to golden brown and crispy, then let drain on paper towels.
- In a small bowl, toss the cauliflower with the Tso sauce. Plate the cauliflower in a serving bowl and garnish with the green onions and sesame seeds.
