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Amazing 4-Ingredient Kung Pao Cauliflower Stir Fry

Kung Pao Cauliflower Stir Fry
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Make this flavorful Kung Pao Cauliflower Stir Fry. It is spicy, vegetarian, and packed with crunchy peanuts. You will love the balance of sweet, sour, and heat. This recipe comes from our shared kitchen, built on friendship and good food.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1/2 cup unsalted peanuts
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 4 dried red chilies (adjust to your heat preference)
  • 1/4 cup chicken broth (vegetable broth for vegan)
  • 2 tablespoons black vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon Sichuan peppercorns (optional)

Instructions

  1. In a bowl, gently toss the cubed tofu with soy sauce and cornstarch until coated.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook until golden brown and slightly crispy on all sides. Remove the tofu and set it aside.
  3. Add the remaining 1 tablespoon of oil to the wok. Add the dried red chilies and Sichuan peppercorns (if using). Stir fry for 30 seconds until fragrant.
  4. Add the minced garlic and grated ginger. Cook for another 30 seconds, stirring constantly.
  5. Add the cauliflower florets and broccoli florets to the wok. Stir fry for 4 to 5 minutes until the vegetables begin to soften slightly.
  6. Add the sliced red bell pepper. Continue to stir fry for 2 minutes.
  7. In a small bowl, whisk together the vegetable broth, black vinegar, honey (or maple syrup), and sesame oil to create the sauce.
  8. Pour the sauce mixture over the vegetables. Cook, stirring, until the sauce thickens slightly, about 1 to 2 minutes.
  9. Return the crispy tofu to the wok. Toss everything together to coat evenly.
  10. Stir in the unsalted peanuts just before serving. Serve immediately over rice or noodles.

Notes

  • Pressing the tofu removes excess water, helping it crisp up nicely.
  • If you like more heat, add a teaspoon of chili garlic sauce with the liquid ingredients.
  • Sasha loves to add a few dashes of rice wine vinegar for extra brightness.
  • This dish tastes best when cooked quickly over high heat.

Nutrition

Find it online: https://savorsensations.com/kung-pao-cauliflower-stir-fry-recipe/