Best Air Fryer General Tsos Cauliflower Recipes
AIR-FRYER GENERAL TSO'S CAULIFLOWER
Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This General Tso's cauliflower is a fun alternative to the classic chicken dish. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat air fryer to 400°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Toss florets in batter; transfer to a wire rack set over a baking sheet. Let stand 5 minutes. In batches, place cauliflower on greased tray in air-fryer basket. Cook until golden brown and tender, 10-12 minutes., Meanwhile, whisk together first 6 sauce ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chiles; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir orange juice mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes., Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.
Nutrition Facts : Calories 528 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1614mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.
AIR FRYER GENERAL TSO'S CHICKEN
With the help of your air fryer, this popular Chinese dish can be made fresh in your home and on your table faster than delivery. Bonus is that the chicken is air-fried instead of deep-fried making it a more wholesome choice. Serve over rice if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha for sauce in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the basket of the air fryer. Spray with cooking spray.
- Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the centers, about 8 minutes more.
- Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 8.6 g, Cholesterol 65.5 mg, Fat 6.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 1.3 g, Sodium 775.6 mg, Sugar 1.4 g
GENERAL TSO'S CAULIFLOWER
This vegetarian spin on the Chinese-American restaurant classic is easy to make at home. The chicken has been replaced by crispy fried cauliflower and orange zest has been added to the sweet and tangy sauce to lend brightness.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the peanut oil in a medium saucepan over high heat. Stir in the chiles, scallions, garlic and orange zest and cook, stirring, until the garlic has turned golden and the chiles brighten, about 1 minute. Add the sugar, soy sauce, vinegar, sesame oil, ginger and 3 tablespoons water. Bring to a boil and cook until the sugar dissolves completely and the sauce become fragrant, 2 to 3 minutes.
- Stir 2 teaspoons cornstarch into 1/4 cup cold water in a small bowl or measuring cup. Whisk the mixture into the boiling sauce until thickened, about 1 minute. Remove from the heat and cover to keep warm.
- Fill a large Dutch oven halfway with peanut oil and heat over medium-high heat to 350 degrees F. Set a wire rack in a rimmed baking sheet and set aside. Beat the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper. Add the cauliflower florets to the bowl and toss with the egg mixture. Sprinkle in the remaining 3/4 cup cornstarch a little bit at a time until the cauliflower is well coated.
- Fry the cauliflower in 3 batches; gently place the cauliflower in the hot oil and cook, keeping the pieces separated and adjusting the heat as necessary to keep the oil temperature at 350 degrees F, until light brown and crisp, about 6 minutes. Remove the cauliflower with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Transfer the cauliflower to a large bowl while it is still hot and toss with the sauce to evenly coat. Transfer to a serving plate and top with scallions. Serve with the rice and orange slices.
GENERAL TSO'S CAULIFLOWER
Growing up in an almost unnervingly progressive and accepting home meant that coming out as a gay was, well, underwhelming. My "yep, I'm gay" moment unfurled in our barely used kitchen over a weekend treat of Chinese takeout. That night, my vegan mother was picking at her steamed tofu and brown rice and she asked, "Do you remember Lisa?" Of course I remembered Lisa. She had directed me in shows starting when I was just 7 years old. "She's leaving Children's Theater of Maine and is interested in developing theater for gay and lesbian kids." As a professional therapist, my mother sure knew how to bait a hook-and that night I called her out on her fishing expedition: "If you are going to ask if I'm gay, the answer is yes. Now, can you pass the chopsticks?" Any disappointment my mother might have felt that evening was about the nutritional value of the General Tso's chicken, pan-fried pork dumplings, and quart of hot-and-sour soup I wolfed down. In memory of that night, and to make my mom proud, here's a veggie-centric version of my takeout favorite, made with cauliflower instead of chicken. Serve it with rice, noodles, or all by itself.
Provided by Zac Young
Categories side-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- 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.
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An air fryer is a revolutionary kitchen appliance that allows you to cook your favorite foods using hot air rather than oil. This means you can enjoy healthier versions of your favorite fried foods without compromising on taste or texture. One dish that has gained a lot of popularity in recent years is General Tso's cauliflower. It's a delicious vegan dish that's perfect for those who want to enjoy Chinese takeout without the meat. In this article, we'll take a closer look at what air fryer General Tso's cauliflower recipes are all about.
What is General Tso's Cauliflower?
General Tso's cauliflower is a vegan and healthier version of the popular Chinese takeout dish, General Tso's chicken. It's made by marinating cauliflower florets in a mixture of soy sauce, rice vinegar, sesame oil, garlic, ginger, and other spices, before coating them in cornstarch and air frying them until crispy. The cauliflower is then tossed in a sweet and tangy sauce made with soy sauce, rice vinegar, sugar, and other ingredients until it's fully coated.
What is an Air Fryer?
An air fryer is a kitchen appliance that uses hot air to cook your favorite foods. It's a healthier alternative to traditional frying because it uses little to no oil, which means you can enjoy your favorite dishes without the added fat and calories. Air fryers work by circulating hot air around the food, which creates a crispy outer layer while keeping the inside soft and moist.
How to Make General Tso's Cauliflower in an Air Fryer
Here's a general idea of how to make General Tso's cauliflower in an air fryer. Please note that these are just general guidelines and that you should follow a recipe for the best results.
- Prepare the cauliflower by removing the leaves and cutting it into florets.
- Make the marinade by combining soy sauce, rice vinegar, sesame oil, garlic, ginger, and other spices in a bowl.
- Marinate the cauliflower for at least 30 minutes.
- Coat the cauliflower in cornstarch and shake off any excess.
- Preheat the air fryer to around 375°F.
- Add the cauliflower florets to the air fryer basket in a single layer and spray them with cooking oil.
- Cook for around 15-20 minutes, flipping the pieces halfway through, until they're golden brown and crispy.
- While the cauliflower is cooking, make the General Tso's sauce by combining soy sauce, rice vinegar, sugar, and cornstarch in a pan.
- Cook the sauce over medium heat, stirring constantly, until it thickens and turns glossy.
- Once the cauliflower is done, transfer it to a bowl and toss it with the General Tso's sauce until it's fully coated.
Why Use an Air Fryer to Make General Tso's Cauliflower?
An air fryer is the perfect appliance to make General Tso's cauliflower because it creates a crispy outer layer while keeping the inside soft and moist. It also uses very little oil, which means you can enjoy a healthier version of this dish without compromising on taste or texture. Other benefits of using an air fryer to make General Tso's cauliflower include:
- It's faster than baking and doesn't require preheating the oven.
- You can cook the cauliflower in batches without overcrowding the air fryer basket.
- You can easily adjust the temperature and cook time to get the perfect level of crispiness.
- You can create a variety of flavors by adjusting the spices and sauce.
Conclusion
Air fryer General Tso's cauliflower recipes are a delicious and healthier alternative to traditional Chinese takeout dishes. Using an air fryer to make this dish is very easy and can be done in just a few simple steps. The end result is a crispy, flavorful, and satisfying meal that you can enjoy guilt-free. So why not give it a try and see for yourself just how delicious and easy it is to make General Tso's cauliflower in an air fryer?