GENERAL TSO'S CAULIFLOWER #VEGETARIAN #SAUCE
Goodness hello. How about we stuff our appearances with General Tso's Cauliflower and imagine it's ordinary. K? Truly? We doin this?
OK, perhaps I'm out of line. I admit to the sustenance blogger cauliflower-adoring unusual quality today. However, folks. BE RATIONAL for two seconds, puhhlease. Clearly peculiar and flavorful are not fundamentally unrelated, which means PARTY IN YOUR MOUTH! With General Tso's Cauliflower!
That is to say, consider what this formula implies. It means you're going to cook some brilliant dark colored broiled bits of cauliflower and coat them in a tasty sweet and fiery sauce. Ummmmright? It is the meaning of BOTH bizarre and heavenly. Weirdlicious? No. I'm grieved. We crossed a line there. Simply erase everything aside from the part about the delectable party in your mouth. THAT is THIS. cauliflower close up with a spoon
Here's the arrangement with this formula. You're most likely not going to make it this evening since it's a Monday and is it just me or are Mondays consistently a bazaar? So hear me out: don't attempt to make it today around evening time. Is that un-accommodating? Just… I feel like we're the equivalent on this.
INGREDIENTS :
for the general tso’s sauce:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 knob of ginger, grated
- 1/2 cup chicken or vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup sugar (more to taste)
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water
for the batter:
- 1 cup flour
- 2/3 cup cornstarch
- 1 1/2 teaspoons baking powder
- 2 teaspoons salt
- 4 eggs
- water as needed (about 1/2 cup)
- other ingredients:
- 1 head cauliflower, cut into small florets
- a deep layer of oil for frying
- scallions and sesame seeds for topping
INSTRUCTIONS :
- General Tso’s Sauce: Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
- Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).
- Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it – when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
- Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.
NOTES
We tried this with sautéed (not battered and fried) cauliflower and it worked but wasn’t nearly as good.
For more detail : http://bit.ly/2M05pGP
