This vegan Kung Pao Style Cauliflower recipe is a really simple recipe that requires very basic ingredients--possibly the hardest ingredients to come by is the Chinese black vinegar, since it is only usually available in Asian or Chinese stores. But using Chinese black vinegar is essential, as it has a unique flavour that's different from other types of vinegar. This is best enjoyed with rice for a hearty and satisfying meal.
Vegan Kung Pao Style Cauliflower [Vegan]
For the Cauliflower:
- 2 small heads cauliflower (makes around 3 1/2 cups of florets)
- 1 tablespoon soy sauce + 1 tsp cornstarch, mixed
- 3 tablespoons oil
- 4 cloves garlic, minced
- 1/4 cup sliced onion leeks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup peanuts, optional
- Dried chili, optional
- 1/4 teaspoons Szechuan peppercorns, optional
For the Sauce:
- 1 tablespoon Chinese vinegar
- 3 tablespoons soy sauce
- 2 1/2 tablespoon coconut sugar
- 3 teaspoons cornstarch + 2 tablespoons water
- Mix all the sauce ingredients together except the cornstarch and water.
- In a bowl, marinate the cauliflower in soy sauce and cornstarch mix for 10-15 minutes.
- Add 1 tbsp oil in a pan. Place the marinated cauliflower and cook for 15 minutes until tender. Cover while cooking for the cauliflower to cook in the steam. Set aside cooked cauliflower.
- Add 2 tablespoons of oil in a pan. Once hot, sauté the garlic, onion leeks, bell peppers, Szechuan peppers, and dried chili (if using).
- Add in the sauce mixture. Once it boils, add in the cornstarch and water mixture. Lower heat and then mix well. Add in the cauliflower.
- Cook until the cauliflower absorbs the sauce and is thick.