I have tried Kun Pao cauliflower before, and was really good, but might be better????
if I use fried tofu chick’n, so I tried it last night , and was super delicious
If I owned the Chinese restaurant, this would definitely be the chef’s recommendation
1 press firm tofu, drain water freeze it, and thaw naturally, squeeze water
2 break the tofu with hands, dip in batter (mixture of flour, plant milk)
3 coat with seasoning mix (corn or potato starch, nutritional yeast, crushed corn flakes, light salt, and pepper)
4 deep fry, and set aside
5 make Kung Pao mixture1TBS chili bean paste, 1TBS soy sauce or tamari, 1TBS water or sake, 2tsp coconut sugar, 1tsp white vinegar
6 in a large wok, heat canola oil, sauté minced ginger, chili flakes, add red, yellow, green pepper, tofu-chick’n, and cashew nut7 pour the Kung Pao mixture, and toss all together
8 sprinkle Sichuan pepper