I'm a sucker for take out and General Tso's was always my go to order. I can now fulfill my craving without having to worry about any animal products, anything being fried, and no gluten..and it tastes AMAZING! I used cauliflower in this recipe, but it works just as well with crispy baked tofu as well. Serve this up with some oil free vegan fried rice and it makes the perfect meal for the days you're craving take out.
Do I have to use cauliflower?
Nope :) you can use any meat substitute of your choice; this recipe goes really well with crispy baked tofu as well!
Does the cauliflower get soggy after pouring the sauce over it?
There are certain steps to make sure you pay close attention to if you want to avoid soggy cauliflower. Make sure you coat the cauliflower completely in the batter (the more, the better). Also, make sure you add the corn flour slurry AFTER you've let the sauce simmer for 5 minutes - then add it. This will really help thicken the sauce. If the sauce isn't a thick consistency, it will just pour over the cauliflower like water and not stick to it.
Do I have to bake it? If you want this to be completely oil free, then you can bake it or air fry it - either way works really well. If you are not concerned about making this oil free, then you can deep fry it as well.
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for the batter:
1 cup corn flour
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1/4 tsp salt
water as needed
for the sauce:
3-4 cloves minced garlic
1 inch ginger grated
2/3 cup tamari (low sodium)
1/4 cup rice vinegar
2 tbsp coconut sugar
2 tsp chili paste
3 tbsp gluten free hoisin sauce
2/3 cup veggie broth
2 tbsp corn starch + 2 tbsp water
1 cauliflower head cut into florets
sesame seeds for garnish
chopped green onions for garnish
In a mixing bowl, add the corn flour, paprika, garlic powder, black pepper, and salt - whisk to combine. Slowly add a little bit of water at a time to create a batter (it shouldn't be too thin or too thick).
Add the florets to the batter and coat evenly (you can also dip them in one by one)
Transfer to the baking sheet in an even layer
Bake for 40 minutes - flipping the florets over halfway
In the last 20 minutes of the cauliflower baking, start making the sauce.
In a medium saucepan, add all the sauce ingredients (except the corn starch+water) - simmer for 5 minutes
Add the corn starch slurry into the sauce and simmer for another 2 minutes until the sauce thickens. - remove from heat.
Pour sauce over the baked cauliflower and mix to evenly coat.
Garnish with sesame seeds and chopped green onions.