Best General Tsos Cauliflower Recipes
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 is a fun alternative to the classic chicken dish.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels., For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; 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 soy sauce 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 584 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1628mg sodium, Carbohydrate 97g carbohydrate (17g sugars, Fiber 5g fiber), Protein 11g protein.
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.
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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