Wagner-Arbitration

Kung Pao Cauliflower

Print

Kung Pao Cauliflower

Recipe by Laura Halonen
5.0 from 1 vote

This is a traditional dish from my homeland … just kidding! I try to get people to eat more vegan food and the best way to achieve that is to cook and serve delicious food that just happens to be vegan. This is one of my favourites and has met with approval both with hardcore meat lovers as well as children. If you roast the cauliflower and sweet potato the previous evening, this is really fast to prepare.

Course: SecondiCuisine: ChineseDifficulty: Easy
Servings
+
-

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 1 1 cauliflower

  • 1 1 (small) sweet potato

  • 4 4 garlic cloves

  • 2 tsp 2 grated ginger

  • 2 2 thin spring onions

  • 200 g 200 smoked tofu

  • 1 tsp 1 dried chilli powder

  • 4 tbsp 4 rapeseed oil

  • Salted peanuts

  • MARINADE

  • 1 tbsp 1 soy sauce

  • 2 tsp 2 dry sherry, Chinese rice wine or white wine

  • 1 1/2 tsp 1 1/2 corn starch

  • SAUCE

  • 3 tbsp 3 hoisin sauce

  • 3 tbsp 3 soy sauce

  • 1 tbsp 1 sesame oil

  • 1 tbsp 1 brown sugar

  • 2 tsp 2 cornflour

  • 1/2 tsp 1/2 ground black pepper

Directions

  • Cut the cauliflower into small florets and peel the sweet potato and cut it into cubes. Place the vegetables in an oven dish and mix in 2 tbsp rapeseed oil. Roast in a 200 °C oven for 15 minutes.
  • Make the marinade by mixing together the soy sauce, sherry or wine and cornstarch. If you are using white wine, pour yourself a glass as well. This is called a “cooking wine” and is a critical part of the process
  • Pour the marinade over the vegetables and continue roasting in the oven for another 5–10 minutes or until the cauliflower is crisp-tender.
  • Peel and chop the garlic and ginger. Chop the spring onions. Keep the light and green parts separate. Cut the tofu into cubes.
  • Make the sauce by mixing all the sauce ingredients together. Set aside for a moment.
  • Heat 2 tablespoons of rapeseed oil in a wok. Add the light part of the spring onions, garlic, and ginger. Fry, stirring, for a few minutes. Add the sauce, stir and bring to a boil.
  • Stir in the roasted vegetables and tofu and cook for another 5–10 mins.
  • Finish with dried chilli, peanuts and spring onion stalks.
  • Serve with cooked rice, ebly, buckwheat, quinoa or whatever is your carbohydrate of choice. No need to be a purist.

Equipment

  • Oven
  • Oven dish
  • Wok
  • Mixing bowls

Notes

  • If you roast the cauliflower and sweet potato the previous evening, this is really fast to prepare.
  • Serve with cooked rice, ebly, buckwheat, quinoa or whatever is your carbohydrate of choice. No need to be a purist.

About Wagner Arbitration

The law firm WAGNER Arbitration has its offices in Berlin and specializes in dispute resolution with a focus on arbitration. In addition, the firm offers comprehensive counseling services related to domestic and international business disputes and transactions.