Kung Pao Cauliflower Recipe

Kung Pao Cauliflower is a delightful twist on the classic Chinese dish, bringing a wonderful fusion of flavors and textures to your table. This recipe captures the spicy, sweet essence of traditional Kung Pao but uses crispy cauliflower florets and tofu pieces, making it a perfect family-friendly option for weeknight dinners or special gatherings. The rich, savory sauce clings to each piece, while crunchy peanuts and fresh green onions add a burst of flavor and color. Cooking together with loved ones, this dish offers a chance to bond over the sizzling aromas and vibrant tastes, creating memories that will last a lifetime.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 large head of cauliflower, cut into florets
• 200 grams firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 dried red chilies
• 1/2 cup roasted peanuts
• 2-3 green onions, slice

For the sauce:

• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

1. In a large bowl, toss the cauliflower florets and tofu cubes with soy sauce and cornstarch until evenly coated. Let it sit for 5 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated cauliflower and tofu, and cook until golden brown and crispy, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the red bell pepper, garlic, ginger, and dried red chilies until fragrant, about 2 minutes.
4. While the vegetables are sautéing, mix all the sauce ingredients in a small bowl until well combined.
5. Return the cauliflower and tofu to the skillet. Pour the sauce over the mixture and toss to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and adhere to the cauliflower and tofu.
6. Stir in the roasted peanuts and green onions. Cook for an additional minute, then remove from heat.
7. Serve the Kung Pao Cauliflower hot, garnished with extra green onions and a sprinkle of peanuts if desired.

Helpful Tips:

• Variation: Add other vegetables like broccoli or snap peas for more variety and color.
• For Beginners: Pre-cut the vegetables and measure the sauce ingredients before starting to make the cooking process smoother.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the crispiness of the cauliflower.

Ingredient Substitutions:

If you don’t have hoisin sauce, you can use a mixture of soy sauce and a bit of honey or brown sugar. For a gluten-free option, replace the soy sauce with tamari.

Pairings:

This Kung Pao Cauliflower pairs wonderfully with steamed jasmine rice, quinoa, or a fresh cucumber salad. For a complete meal, enjoy it with a refreshing iced green tea.

At Zynahz, our mission is to bring joy and creativity into your kitchen, helping you create delicious meals and lasting memories with your loved ones. We hope you’ll try this Kung Pao Cauliflower recipe and share your results with us. Don’t forget to share the recipe with friends and family and explore more inspirational dishes on Zynahz. Follow us on social media, and sign up for our newsletter to never miss an exciting update!