This Kung Pao Cauliflower is a delicious stir-fry that is spicy, hearty, satisfying, and comforting. It’s a great meat-free Chinese takeout alternative to Kung Pao Chicken! The Kung Pao sauce has the perfect combination of spicy, salty and sweet flavors which will make your mouth water. The recipe is vegan, gluten-free, low in fat and calories, and can be made oil-free!
Kung Pao Cauliflower Stir-Fry
Hello dears, I am excited to share my first vegan Chinese recipe with you! I must admit that I wasn’t the biggest fan of Chinese food in the past. The salty/sweet combo tasted weird to me but my taste buds have changed and now I LOVE this flavor combination.
That’s why I have been busy in my kitchen lately, trying out different Chinese recipes. And this is the first one! Kung Pao Cauliflower – and let me tell you, I simply adore it and so does my boyfriend! Why should you give it a try? Because it’s…
- Packed with spicy, salty and sweet flavors
- A great meat-free alternative to Kung Pao Chicken
- Easy to make with simple ingredients
How To Make Kung Pao Cauliflower?
This recipe has only 8 steps which are easy to follow and not complicated at all. First, you allow the cauliflower a nice cozy bath in a batter made from chickpea flour, cornstarch, soy sauce, and water. While the cauliflower florets bake in the oven you can fry the bell pepper, garlic, fresh ginger and peppercorns in a skillet. Your kitchen will smell amazing!
You can serve the vegan Kung Pao with rice or rice noodles (both taste amazing!) and can prepare it according to the package instructions while the cauliflower is in the oven.
Meanwhile, you can also start making the spicy Kung Pao sauce which takes literary just 60 seconds. All you need to do is, combine all sauce ingredients in a bowl and whisk. Then pour the sauce into the skillet, bring to a boil, and allow it to simmer for one minute.
Finally, add the roasted cauliflower to the skillet and give it a good stir. You can enjoy it right away. However, if you want the cauliflower to be crispy, transfer it back to the oven for a further 10-15 minutes! Check the easy instruction pictures below:
What about Kung Pao Tofu?
This spicy Kung Pao can be made with either cauliflower or tofu. I don’t eat tofu very often but if you want your Kung Pao to be packed with lots of plant-based protein you can use tofu. How to make Kung Pao Tofu?
The sauce and the ingredients for the skillet are the same but you can skip the baking part. Instead, you will need to press the tofu for about 15-20 minutes, slice it into cubes and fry it in a pan until nicely brown. You can try out both versions and let me know which one you preferred. đŸ™‚
Spicy Kung Pao
Do you love spicy food? I know it’s super healthy and I like spicy food as long as it’s not too spicy. Yesterday I ate a whole dried chili (yes, the whole chili with the seeds) and almost fainted, haha. It was too much for my tastebuds. You can make this Kung Pao with 4-6 dried chilies which you can fry with the garlic, ginger, peppercorns, and bell pepper.
However, I would suggest removing the chilies before you pour in the sauce. If you don’t have dried chilies, simply use 1/4 teaspoon (or more) cayenne pepper. Not a fan of spicy meals? Leave it out completely for a mild Kung Pao Cauliflower.
Does it keep?
Yes! Leftovers can be stored covered in the fridge for up to 4 days. Simply reheat in a pan/skillet.
You Will Love This Kung Pao Cauliflower. It’s:
- Vegan
- Gluten-free
- Spicy
- Sweet & Salty
- Satisfying
- Comforting
- Easy to make with simple ingredients
- Perfect for a weeknight dinner
- And it can be made oil-free
A Few Helpful Tips
- Serve it with Jasmine rice, Basmati rice or rice noodles
- Double the batch and store leftovers in the fridge for up to 4 days
- Use tofu instead of cauliflower for a protein-rich variation
Should you recreate this tasty spicy Chinese stir-fry, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! If you love spicy food, definitely also check out the following vegan spicy recipes:
Kung Pao Cauliflower
Ingredients
Batter:
- 1/2 cup (60 g) chickpea flour (*see recipe notes)
- 4 tbsp (30 g) cornstarch
- 1/2 cup (120 ml) plant-based milk
- 1/2 tbsp soy sauce (*see recipe notes)
- 1 medium (600 g) head of cauliflower cut into bite-sized florets
Sauce:
- 1/2 cup of (120 ml) water
- 3 tbsp soy sauce (*see recipe notes)
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (*see recipe notes)
- 1 tbsp cornstarch
- 1/2 tsp smoked paprika
- 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies (*see recipe notes)
For the skillet:
- 2 tsp oil or water
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3/4 tsp peppercorns (optional)
- 1 small/medium bell pepper sliced into fine strips
- 1 tsp sesame seeds
- fresh chives chopped
- peanuts (optional)
Instructions
- This recipe has a video for easy visual instructions.
Batter:
- Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets.
- Toss until all cauliflower florets are coated with batter. Transfer the cauliflower to the prepared baking sheet and bake in the oven for about 20 minutes
Skillet:
- Heat oil (or water) in a skillet over low to medium heat, add garlic, ginger, peppercorns. Saute for 1 minute, stirring frequently to avoid burning.
- Next, add bell pepper and saute with a lid on for a further 5-6 minutes, stirring frequently. Add more water if necessary (I used 1 tbsp).
Sauce:
- Meanwhile, prepare the sauce. In a medium/large bowl, combine water, soy sauce, rice vinegar, sugar, cornstarch, smoked paprika, and cayenne. Whisk.
- Pour the sauce into the skillet. Bring to a boil and let simmer on low heat for 1 minute. Add the roasted cauliflower florets and toss to coat.
- Transfer back to the baking sheet and bake for a further 10-15 minutes if you like the cauliflower to be crispy OR enjoy immediately.
- Serve with rice or rice noodles. Garnish with sesame seeds, fresh chives and peanuts (optional). Enjoy!
Notes
- Chickpea flour alternative: I would suggest using gluten-free all-purpose flour (or regular flour if not gluten-free) instead of chickpea flour (haven't tried it out though).
- Soy sauce: Use gluten-free if needed or tamari or coconut aminos. You can also use low-sodium soy sauce.
- Sweetener: You can use a sweetener of choice, e.g. maple syrup, coconut sugar, brown sugar, etc.
- Use 1/4 teaspoon (or more) of cayenne pepper OR 4-6 dried chilies instead. If you prefer dried chilies, add them to the pan and fry together with garlic, ginger, peppercorns, and bell pepper. Then remove the chilies before you pour in the sauce, otherwise, the Kung Pao will be too spicy!
- Make sure to also check out my Sticky Teriyaki Tofu recipe.
- Recipe serves 2. Nutrition facts are for one serving (without rice or rice noodles).
Nutrition information is an estimate and has been calculated automatically
Sommer
Ela, you’ve done it again!!! I think you should continue to add more Chinese recipes to your repertoire because I can’t find a good vegan Chinese spot ever.
So, another recipe to add to our rotation. đŸ™‚ The flavors were really good. I just think next time I’ll double the sauce and set some aside to add to the finished bowl.. Next time I’ll have to adjust oven temp or batter to make the cauliflower crispier. I followed everything, but still didn’t turn out as crispy as I would have liked, but flavors were ON POINT!!! Also, I love pleasing the beau and he’s so happy I discovered this site. He often laughs when he sees me posting yet another review. Haha!! I think too often we complain about things so why not leave 1000 positive reviews to uplift each other. Keep at it Lady!!!
Ela
Thanks for your thorough and positive review Sommer! đŸ™‚
Tracee
This is delightful! Perfect amount of spice with the cayenne. I sprinkled on some panko breadcrumbs after the cauliflower was dipped in the batter and I did opt for a second batch of sauce. Also subbed cashews for the peanuts and paired with jasmine rice. Will make again for sure.
Ela
Sounds lovely! I am glad you enjoyed the dish. Thanks for your feedback, Tracee. đŸ™‚
Lauralee
This was absolutely delicious. Even my picky son loved it. đŸ™‚
Ela
That’s awesome! Thanks for your feedback. đŸ™‚
Lucy
Made this with my boyfriend tonight for my parents (who are keen meat eaters!) and blimey it was delicious. We doubled the recipe to serve 4 which worked well. I also loved that you didn’t need any unusual ingredients, we already had all of them in the cupboard. Only critique was maybe baking the battered cauliflower without greaseproof paper and with oil instead to get it crispier. Other than that it was so so delicious and we will definitely be making it again!!!
Ela
Sounds awesome! Thanks for your great feedback, Lucy! đŸ™‚
Selen
I just tried it now. My sauce and batter wasn’t as watery as yours even thou I followed the recipe amounts. It turned out pretty good thou. I enjoyed it a lot even without the peanuts đŸ™‚
Thanks!
Ela
I am glad it still turned out delicious. đŸ™‚
Jennifer
This recipe is soooooo delicious it almost seems like it shouldn’t be that easy! I made it exactly as written, with the peanuts it had all the flavors I expected. Perfect!
Ela
Awesome! So glad you loved it. đŸ™‚
Elina
This is delicious! I made it for lunch and it didn’t take that long, even with three kids around all demanding for my attention. I didn’t have chickpea flour, but it worked fine with wheat flour. And I had to use green beans instead of peppers as again had none to hand. My suspicious kids and husband, who had doubts that it would be as tasty as he remembers Kung Pao chicken when he used to be a meat eater, they were all impressed. So was I actually. Its crispy and sticky, salty and sweet, spicy and morish all at the same time. This is definitely a great way to eat cauliflower. I love all your recipes, they have never failed me. Thank you so much for sharing!
Ela
Wow, that’s wonderful, Elina! I am so glad you and your family enjoyed the recipe. Thanks so much for your awesome feedback. đŸ™‚
Cintia D.
Extremely delicious! My German and carnivore parents-in-law were so interested to know about the recipe once I told them it was vegan.
Thank you so much Ela!
Greetings from your homeland!
Ela
I am so glad you and your in-laws enjoyed the recipe! Thanks for your great feedback, Cintia. đŸ™‚
Kaitlyn
I made this tonight and it was absolutely incredible! My only thing was that the second bake made them mushy, and not crispy. How weird. Not sure if I did anything wrong. Next time, I’ll just bake once and serve immediately. YUM!!
Ela
So glad you loved the dish! Thanks for your feedback, Kaitlyn. đŸ™‚
Kat
I made this for dinner and we loved it. Thank you for sharing this recipe.
Ela
My pleasure, Kat! I am glad you liked the recipe. đŸ™‚
Jessica
This dish is an absolute favorite and staple in our house!!! So, so delicious.
Ela
Hi Jessica! I am so glad you like the Kung Pao. đŸ™‚ Thanks for your great feedback. đŸ™‚
Denise
This was soooooo good, it definitely met all the feels for Kung Pao. Thank you Ela all your recipes I have made so far have been keepers. Currently making your chocolate muffins.
Ela
That’s awesome, Denise! I am glad you enjoyed the Kung Pao and I hope you will also like the muffins. đŸ™‚
Fran
This is delicious! The only change I made was to add sugar snap peas to the red peppers. Will definitely make again.
Ela
Sounds so delicious with the sugar snap peas! I am glad you enjoyed the recipe. đŸ™‚
Susan
This recipe is spot on. I’m a relatively new vegan (9mos) and my family of omnivores is often skeptical, however, this did not disappoint! I didn’t have dried chilis, so toward the end I wanted more heat and added Trader Joes chili pepper sauce along with the smoked paprika and cayenne. This resulted in a spicy version which I loved, by husband thought was a bit too spicy. Next time I’ll leave that off for my bowl only. The cauliflower cooked beautifully with the batter in the oven. I was going to try and air fry but I air fried some small edamame egg rolls in it and everyone loved the combo. Will definitely cook this again. Must try your sticky tofu soon!
Ela
Thank you for your great feedback, Susan! I am glad it was a hit in your house. đŸ™‚
Cesar
Hello! I am going to make this tomorrow. I have everything except for rice vinegar, can I substitute regular vinegar?
Ela
Yes, that’s fine! đŸ™‚
Angie
This was good! A few of my personal notes are it needed more sauce and also needed to bake another 30 minutes or so. I baked it for 25 minutes, coated the cauliflower with sauce and then another 15 but was still not crispy enough for me! The whole process from chopping and getting the cauliflower ready to coating it in the batter, everything took way longer then expected.. Going in to my “not so quick” dinner ideas. Thanks for the recipe.
Ela
Thanks for your feedback, Angie! đŸ™‚
Ronda
Can this be done in an air fryer?
Ela
Hey! I never tried it but I believe it should work fine! Please report back if you give it a try. đŸ™‚
Joany Magee
I made this recipe tonight and LOVED it! My husband and daughter tried it and liked it too. My husband said it changed the texture of cauliflower and I took that in a good way; it had a “meaty” texture in my opinion so it would definitely make a great main course (that’s how I enjoyed it). I put it back in the oven for 10 minutes after soaking up the sauce so I had to make a little extra sauce since I had it over plain white rice.Thanks for sharing all your amazing recipes!
Ela
That sounds awesome, Joany! I am so glad you enjoyed the recipe. Thanks for your comment!. đŸ™‚
Raisa
My oh my! When I saw you post a picture of this gorgeous dish on Instagram, I immediately had to bookmark it. Yesterday I decided to make it. It was so easy and did not take up a lot of time. I had to for lunch today and I was not disappointed. Man oh man, I am in love with this dish. A friend even asked for the recipe, so I directed her to your website. I will definitely make this again.
Ela
Aww, that’s awesome! I am so glad it turned out delicious! Thanks for recommending my website dear. đŸ™‚
Sergio
Nice recipe!
However it is very annoying having to scroll through so many adds and filler text just to get to the actual recipe.
Ela
Hi Sergio! You can use the button “Jump to recipe” to jump straight to the recipe. The text contains tips and helpful information though!