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Best Vegan General Tso's Cauliflower Recipe

This Vegan General Tso's Cauliflower delivers a crispy, sweet, tangy, and slightly spicy plant-based alternative to classic takeout—packed with nutrients, lighter in calories, and ready to impress.
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Prep Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-Inspired
Calories: 218
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into bite-sized florets
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened plant milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup hoisin sauce
  • 3 tablespoons maple syrup
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • Sesame seeds
  • Sliced green onions
  • Steamed rice for serving

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment.
  2. Whisk flour, plant milk, garlic powder, onion powder, and salt into a smooth batter.
  3. Dip cauliflower florets into batter, let excess drip, then coat with panko.
  4. Arrange florets on baking sheet and bake 25–30 minutes, flipping halfway.
  5. Sauté garlic and ginger in sesame oil for 1–2 minutes.
  6. Add soy sauce, rice vinegar, hoisin, and maple syrup; simmer gently.
  7. Whisk in cornstarch slurry and cook until thickened.
  8. Toss baked cauliflower with sauce and garnish with sesame seeds and green onions.

Notes

Keep cauliflower and sauce separate until serving to maintain crispiness. Use gluten-free flour and tamari for a gluten-free version.