Kung Pao Cauliflower
This Kung Pao Cauliflower is a delicious stir-fry which is spicy, hearty, satisfying, and comforting. It's a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!
Nutrition Facts
Ingredients
Instructions
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Chickpea flour alternative: I would suggest using gluten-free all-purpose flour (or regular flour if not gluten-free) instead of chickpea flour (haven't tried it out though).
Soy sauce: Use gluten-free if needed or tamari or coconut aminos. You can also use low-sodium soy sauce.
Sweetener: You can use a sweetener of choice, e.g. maple syrup, coconut sugar, brown sugar, etc.
Use 1/4 teaspoon (or more) of cayenne pepper OR 4-6 dried chilies instead. If you prefer dried chilies, add them to the pan and fry together with garlic, ginger, peppercorns, and bell pepper. Then remove the chilies before you pour in the sauce, otherwise, the Kung Pao will be too spicy!
Make sure to also check out my Sticky Teriyaki Tofu recipe.
Recipe serves 2. Nutrition facts are for one serving (without rice or rice noodles).
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Nutrition FactsKung Pao CauliflowerAmount per ServingCalories266% Daily Value*Fat 4g6%Carbohydrates 37g12%Fiber 10g40%Sugar 10g11%Protein 14g28%* Percent Daily Values are based on a 2000 calorie diet.
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Reviews from the Original Source
Great dish.
This was a huge hit for my family tonight! My son made the batter and sauce with me, which was fun and I think made him even more invested in the meal. We had it with a tofu fried rice and will definitely make this recipe again in the future!
Will definitely make it again. Very good.
I just did this recipe and wow thank you so much! it is really easy and I had everything already so satisfying to have such an easy weeknight dinner on hand. I was kinda out of idea with the cauliflower, didn't want to make any classic gratin or soup and there you pop up in my Pinterest 😍 so nice! I love Asian food and especially when it is homemade it tastes always so much better!
well one last thing I didn't have bell pepper so I used beautiful colored carrots cut in the Asian way, in diagonal and was put of corn starch so I used tapioca starch. 😊
this recipe is directly going to my favourites
Agree with making it a bit more thick.
Very tasty! Trying with tofu tonight
Hi there, I made this for dinner for my vegan daughter, we all thought it was very tasty ( incl my meat eating husband) but I thought the batter was very thick. Next time I would add a bit more water. Thank you!
Did you make this recipe?
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