Stir-Fried General Tso’s Cauliflower with Spicy Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A plant-based twist on the classic General Tso’s chicken featuring crispy cauliflower florets tossed in a bold, spicy garlic sauce. This Chinese-inspired stir-fry recipe (vegan, vegetarian), ready in about 30 minutes, pairs cauliflower florets, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 4 cups cauliflower florets with 1/2 cup cornstarch in a large bowl until each floret is evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the coated cauliflower and stir-fry for 6-8 minutes until golden brown and slightly crisp on the edges.
  3. Step 3: In a small bowl, mix 3 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup low sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1/2 tsp red pepper flakes, and 1/4 cup water.
  4. Step 4: Pour the sauce mixture into the skillet with the cauliflower. Stir well and cook for 3-4 minutes until the sauce thickens and coats the florets.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.

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