Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (2024)

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4.82 from 58 votes

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 Recipe | Spicy Chinese Stir-Fry - Elavegan (1)

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…

  1. Packed with spicy, salty and sweet flavors
  2. A great meat-free alternative to Kung Pao Chicken
  3. Easy to make with simple ingredients

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (2)Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (3)

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:

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (4)

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. 🙂

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (5)

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.

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (6)

Does it keep?

Yes! Leftovers can be stored covered in the fridge for up to 4 days. Simply reheat in a pan/skillet.

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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

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A Few Helpful Tips

  1. Serve it with Jasmine rice, Basmati rice or rice noodles
  2. Double the batch and store leftovers in the fridge for up to 4 days
  3. Use tofu instead of cauliflower for a protein-rich variation

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (9)

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:

  • Vegan Meatballs With A Spicy Gravy
  • Buffalo Chickpea Taquitos
  • Gnocchi All’Arrabbiata

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (11)

Kung Pao Cauliflower

Author: Michaela Vais

This Kung Pao Cauliflower is a delicious stir-fry which 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!

4.82 from 58 votes

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 266 kcal

Ingredients

Batter:

Sauce:

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 Facts

Kung Pao Cauliflower

Amount per Serving

Calories

266

% Daily Value*

Fat

4

g

6

%

Carbohydrates

37

g

12

%

Fiber

10

g

40

%

Sugar

10

g

11

%

Protein

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (12) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Kung Pao Cauliflower Recipe | Spicy Chinese Stir-Fry - Elavegan (2024)

FAQs

What are the ingredients in PF Chang's kung pao cauliflower? ›

Tempura Battered Cauliflower (Cauliflower, Water, Wheat Flour, Corn Flour, Sunflower Oil, Less than 2% of: Wheat Starch, Salt, Corn Starch, Leavening [Sodium Acid Pyrophosphate, Baking Soda], Dextrose, Spice, Yeast, Xanthan Gum, Natural Flavor), Sauce (Water, Sugar, Vinegar, Black Soybean Paste [Water, Salted Black ...

What is the difference between Chinese cauliflower and regular cauliflower? ›

Compared to regular cauliflower, Chinese cauliflower has a longer stem, less dense florets, and a chewier texture. It is similar to how broccolini is, compared to broccoli. You can find Chinese cauliflower at Chinese grocery stores and at big Asian markets like H Mart or Ranch 99.

What does kung pao stir fry taste like? ›

What Does Kung Pao Chicken Taste Like? Americanized kung pao chicken is savory and sweet with a mild spicy kick. The peanuts really bring together the dish and give it a rounded, nutty flavor.

What does kung pao sauce contain? ›

SUGAR, SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), WATER, VINEGAR, MODIFIED CORN STARCH, SESAME OIL, SPICES, GARLIC, SALT, GARLIC POWDER, YEAST EXTRACT, XANTHUM GUM, CITRIC ACID.

What is kung pao sauce made of? ›

Kung pao sauce has two layers of flavor, one is from spices and the other one is from a balance of soy sauce, vinegar, and sugar. Firstly, we fry garlic, ginger, and scallion with dried red pepper. This taste is called “胡辣味”, which means fried chili pepper taste.

What part of cauliflower is not edible? ›

Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. When cooking, the outer leaves and thick stalks are typically removed, leaving only the florets (the edible "curd" or "head").

What color cauliflower is healthiest? ›

Purple. Purple cauliflower is the healthiest option, with numerous advantages. The purple hue is due to the antioxidants called anthocyanins. These are the pigments present in various other plants and plant-based products, including red cabbage and red wine.

Which is healthier cauliflower or rice? ›

However, rice can be high in calories and carbohydrates, meaning it will fill you up without providing you with many additional nutrients. Substituting cauliflower rice for white rice is a great way to get more antioxidants while reducing calories and carbohydrates in order to save room for other nutrient dense foods.

What is kung pao three flavor? ›

Qty: A combination of chicken, shrimp and scallops with mushrooms, water chestnuts and peanuts in a spicy kung pao sauce.

What is inside hoisin sauce? ›

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar. "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

Why do Chinese people eat kung pao chicken? ›

As the most ardent fan of Kung Pao chicken, the dish was named after him. Ding Baozhen loved to cook and especially liked chicken, peanuts, and spicy peppers. Using those ingredients, he created Kung Pao chicken. Originally a home dish of the Ding family, guests loved it so much that the popularity spread.

Why do you soak cauliflower before cooking? ›

This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.

Why do you boil cauliflower before cooking? ›

Boiling cauliflower makes for a quick side, but boiling it in chicken stock or other soup base is a great way to tenderize the vegetable while you're preparing it for a recipe.

Why is my fried cauliflower mushy? ›

The secret to giving cauliflower the perfect texture when battering and frying, is to not parboil it. When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower.

What's in PF Chang's kung pao sauce? ›

Spicy yet balanced, our Kung Pao Sauce is anything but ordinary thanks to bold ingredients like fermented chili bean sauce and chili flakes, which are complemented with sweet and tangy flavors from apple juice concentrate and vinegar.

Is Chinese cauliflower good for you? ›

Asian Buffalo Cauliflower is crave-able and healthy. As a member of the cruciferous vegetable family, cauliflower contains high levels of a group of phytochemicals called glucosinolates which are broken down into compounds called Isothioyanates. Isothioyanates are powerfully anti-inflammatory and detoxifying.

Does PF Chang's use MSG in their food? ›

I started at P.F. Chang's in 2005 as a server and left in 2009 as a Key Manager and can tell you that no, they don't and are very proud of it.

How many calories are in kung pao cauliflower? ›

Good Food Made Simple
Nutrition Facts
For a Serving Size of 1 package (276g)
How many calories are in Cauliflower Kung Pao? Amount of calories in Cauliflower Kung Pao: Calories 300Calories from Fat 72 (24%)
% Daily Value *
How much fat is in Cauliflower Kung Pao? Amount of fat in Cauliflower Kung Pao: Total Fat 8g-
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