General Tso's Cauliflower

General Tso's Cauliflower

2 Reviews
From:, October 2017

Our lightened-up vegan version of this takeout classic is every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons canola oil
  • 4 cups small cauliflower florets
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 1 cup frozen shelled edamame, thawed
  • Crushed red pepper (optional)


  • Prep

  • Ready In

  1. Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 206 calories; 13 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 7 g protein; 68 mcg folate; 0 mg cholesterol; 5 g sugars; 2 g added sugars; 300 IU vitamin A; 56 mg vitamin C; 60 mg calcium; 2 mg iron; 354 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 1½ vegetable, ½ carbohydrate, ½ lean protein

Reviews 2

August 27, 2018
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By: Dave
Made it to the recipe, and it came out sooo good. My wife really liked it and we aren't vegetarians by any stretch. We have been looking for new recipes to try, and we'll be keeping this one in our recipe book. Another reviewer thought it was a bit too saucy, but we think it was fine as is. I would imagine adding some (grilled?) chicken breast could be a variation.
July 25, 2018
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By: DG87
Love the flavors but it was a little too gravy saucy. We added brown rice to balance it out.
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