![]() Traditionally, kung pao sauce is a mix of sweet, spicy, salty, and sour flavors. This kung pao cauliflower is easy to store and even freeze (more on this below), so I’ll often double the recipe to keep for quick and easy lunches throughout the week. For a more protein-rich version, make kung pao tofu using extra-firm tofu.You can start with half the amount of added chilies (dried and flaked) and adjust as you go. If you’re unsure as to how spicy you want your sauce, err on the side of caution.Here are some bonus tips for the best homemade kung pao: I highly recommend gochugaru as a first choice, though Sichuan pepper or crushed red pepper will also work to give the kung pao sauce some of its signature heat. ![]() These are sweet-spicy red chili flakes common in Korean and Asian cuisine. Korean Red Pepper Flakes: Also called gochugaru.You’ll also need freshly minced ginger for a nice kick. Garlic and Ginger: Fresh garlic cloves are best, pressed through a garlic press so that they’re finely minced.If you don’t have rice wine vinegar, white or red wine vinegar, or apple cider vinegar will also work. Rice Wine Vinegar: Make sure to use the unseasoned kind.If you’re not making a vegan kung pao cauliflower, you can sub in honey instead. Agave Nectar or Honey: I use agave as a natural sweetener.Another alternative is coconut aminos, or you can use soy sauce if you’re not making this recipe gluten-free. Tamari: Tamari is a gluten-free alternative to soy sauce.Make sure to check out the recipe card with the full amounts and details! For the Kung Pao Sauce Let’s have a quick run-through of the ingredients needed to make this spicy kung pao cauliflower. It’s mouthwatering in a stir-fry and even more delicious when it’s slow-cooked! The Sichuan-style sauce has a strong, sweet, and complex flavor that comes from ingredients like soy sauce, honey, garlic, ginger, and chilies. It usually comes stir-fried, with kung pao chicken being the most common variation made with cubed chicken, veggies, and classic, tongue-tingling kung pao sauce. Kung pao is a spicy Chinese dish you may recognize from your local takeout menus. That’s my kind of dinner! What Does Kung Pao Taste Like? It’s packing all sorts of zesty Sichuan flavor, with very little effort. Crock pot kung pao cauliflower is the best plant-based alternative to kung pao chicken. Yes, it’s totally possible to make Chinese stir fry in your slow cooker. Who’s ready to dig into some sticky, sweet and spicy, tongue-tingling Kung Pao cauliflower? Not only is this recipe so easy and SO tasty, it’s also gluten-free, vegetarian, and vegan. Easy, Vegan Slow Cooker Kung Pao Cauliflower My homemade Sichuan-style kung pao sauce is brimming with spicy, sweet, and salty flavors, slow-cooked with veggies for a satisfying meal that’s gluten-free, vegetarian, and vegan. Slow Cooker Kung Pao Cauliflower is ridiculously easy to make in your crock pot and the best alternative to Chinese takeout.
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