Kung Pao Cauliflower
with Garlicky Cucumbers
The Sichuan dish Kung Pao chicken is a take-out favorite consisting of spicy, salty, and sweet stir-fried chicken, vegetables, and peanuts. For our plant-based version, we roast battered cauliflower and toss it in an aromatic Kung Pao sauce. We serve this crispy, saucy cauliflower over a bed of quinoa-studded rice and top it with garlicky marinated cucumbers.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup rice flour
- 1 cauliflower head, trimmed and cut into bite-size pieces
- 1/2 cup quinoa speckled rice
- 1 cucumber, thinly sliced
- 3 garlic cloves, peeled and minced (divided)
- 1 tbsp toasted sesame oil
- 2 tsp cornstarch
- 1 oz ginger, peeled and minced
- 1/4 cup mirin
- 2 tbsp low-sodium tamari
- 1 tbsp chili garlic sauce
- 1/4 tsp Chinese five-spice blend
- 1/4 cup peanuts
- 2 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine rice flour, ¼ cup cold water, and a pinch of salt in large bowl and whisk until smooth. Add cauliflower to batter and toss to coat. Remove coated cauliflower, gently shake to remove excess batter, and arrange in single layer on foil-lined baking sheet. Bake until light golden in spots, 20 to 25 minutes.
Meanwhile, combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 15 minutes.
Combine cucumber, just half the garlic, and sesame oil in small bowl and toss to combine. Set aside until step 5.
Whisk together cornstarch and ¼ cup cold water in small bowl. Heat 2 tsp vegetable oil in medium saucepan over medium-high heat. Add ginger and remaining garlic and cook until fragrant, 1 to 2 minutes. Add mirin, tamari, just half the chili garlic sauce, and just ¼ tsp Chinese five-spice. Bring sauce to a boil and stir in cornstarch slurry. Reduce heat to low and cook until kung pao sauce thickens, 1 to 2 minutes. (TIP: Use more chili garlic sauce if you prefer more spice.)
Add crispy cauliflower to kung pao sauce and toss to coat. Divide speckled rice between bowls and top with kung pao cauliflower and garlic cucumbers. Sprinkle with peanuts. 好吃!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
SIMILAR RECIPES
General Tso’s Tofu with Quinoa & Steamed Broccoli
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
