General Tso's Cauliflower with Asian Stir-Fry Vegetables & Brown Rice

Bring this fun and delicious dinner to the table fast! Pieces of cauliflower are lightly battered and pan-fried until golden brown before being tossed in our sweet and spicy General Tso's sauce. The General Tso's Cauliflower is served over a bed of brown rice with stir-fried sugar snap peas and red bell pepper strips.

Allergens: Eggs, Soy, Wheat

Ingredients: Cauliflower florets, Cooked brown rice, Sugar snap peas, General Tso's Sauce (water, sugar, soy sauce, corn syrup, red wine vinegar, corn starch, salt, garlic puree, sugarcane molasses, spices, xanthan gum, paprika, potassium, sorbate), Egg whites, Red bell peppers, Sriracha, Cornstarch, Sesame seeds

Supplies to gather

  • Deep saute pan (10 inches or larger)
  • Nonstick saute pan (10 inches or larger)
  • Kitchen tongs
  • Whisk
  • Microwave-safe bowl
  • Mixing bowl
  • Paper towels
  • Plate
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Place the package of General Tso’s sauce into a bowl with warm water to bring to room temperature.

Combine the whipped eggs and flour mix into a mixing bowl. Refill the empty egg vial ¾ of the way full with water. Add the water to the bowl, and mix the batter together until well-combined. The batter should resemble a pancake mix. Add a touch more water if it’s too thick.

With your hands, break apart the larger cauliflower pieces, and add them into the bowl of batter. Coat all the pieces evenly.

Place a deep saute pan onto the stovetop, add 1 cup of cooking oil, and set the heat to medium-high.

Chef’s tip: use a chopstick or the tip of a wooden spoon to check that the oil is ready for frying. Small bubbles will appear around the chopstick when the oil is hot enough.

Step 2

When the oil is hot, use a fork to carefully place the pieces of cauliflower into the pan, one at a time, working from one side of the pan to the other. Be careful for any oil splatter. Lower the heat to medium, and cook for 2 min without stirring. As the pieces cook, they will unstick from the bottom of the pan.

Next, turn over the pieces one by one, and cook for 2-3 additional min, turning occasionally, or cook until golden brown on all sides. Don’t be afraid to tilt the pan to pool the cooking oil if needed.

Use tongs to remove the cauliflower pieces from the pan, and set aside to rest on a plate lined with paper towels.

Place the brown rice into a microwave-safe bowl covered with a damp paper towel, and microwave for 1 min. Then stir, and microwave for 1 additional min.

Step 3

Place a nonstick saute pan onto the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, place the sugar snap peas and the diced bell peppers into the pan. Be careful for any oil splatter.Cook for 3 min, stirring occasionally. Add the ginger garlic confit, and cook for 30 additional sec or until the vegetables are tender. Then turn off heat.

Add the cauliflower and General Tso’s sauce into a mixing bowl, and toss together to evenly coat the pieces in the sauce. Add the hot garlic sauce as desired to spice up the dish.

Let’s plate: spoon the brown rice into the serving bowls. Spoon the stir-fry vegetables and the General Tso’s cauliflower over the rice, and garnish with the sesame seeds.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.