Vegan General Tso’s Broccoli
I am madly in love with General Tso’s Sauce. There is a local restaurant that makes General Tso’s Tofu and it is outrageous! I wanted to make my own, and make it not only vegan, but gluten free and refined sugar free as well! This General Tso’s broccoli is one of the best things I have ever eaten. Seriously. I don’t take that lightly either.
Have you tried my Bang Bang Broccoli? It is my most popular recipe, and there is a reason. Frying broccoli is the shit, that’s why! This is totally different, and I can’t decide which I like more. This broccoli is dipped in whipped up aquafaba, then into a dry mixture of corn starch, baking soda, baking powder and a little tamari to make it crumbly.
That is a pretty authentic way to make General Tso’s chicken. The dry mixture is mixed with a tiny bit of wet just to make a crumble so that the pieces fry up with all those little nooks and crannies. This whole recipe is so simple, it would be really hard to mess up!
The sauce is super quick and I used coconut sugar to make it a bit healthier. You could definitely use regular organic sugar, or maybe maple syrup. Whatever floats your boat! It doesn’t matter, you could put this sauce on cardboard and it would taste amazing. However, this is the best dang crispy, crunchy, tasty broccoli ever!
I really hope you love this General Tso’s broccoli! It may be my new favorite thing. For many reasons, vegan. Check. Gluten free. Check. Refined sugar free. Check. Easy AF. Check. This is perfect in every way, and I don’t think there is a soul who won’t fall madly in love with this broccoli! I made some steamed rice to serve with it and gosh darn it, I never need take out again!
Crispy fried little broccoli nuggets, cooked with an amazing General Tso sauce! Gluten free, vegan and refined sugar free!
- 1 Head of Broccoli, cut into florets
- 1 Can's worth(about 3/4 C.) Aquafaba*
- 1 1/2 C. Corn starch
- 1/2 tsp. Baking powder
- 1/4 tsp. Baking soda
- 1/2 tsp. Salt
- 1 Tbsp. Tamari (or soy sauce if you don't want GF)
- Light oil for frying
- 1 Tbsp. Oil of choice
- 2 Cloves of Garlic, chopped
- 2 tsp. Ginger,grated
- 3-4 Green onions, just the white part, chopped
- 6-8 Small red Chinese or Arbol chilies, dried(optional)
- 3 Tbsp. Tamari(or soy sauce)
- 1/4 C. Rice wine vinegar
- 1/4 C. Coconut sugar (or organic cane sugar)
- 1 Tbsp. Corn starch
Start heating about an inch of oil in a skillet, on medium high.
Then pour your aquafaba into a bowl, and whip for a minute with a whisk until frothy. Set aside.
Now, in a separate bowl, combine the corn starch, baking powder, baking soda and salt. Whisk to combine. Then add the 1 Tbsp. tamari or soy sauce and use your hands to mix around and crumble. The mixture should just have a crumbly texture. Add another teaspoon or so of tamari if mixture isn't crumbly enough.
Once the oil is hot, dip the broccoli florets into the aquafaba, then into the corn starch mixture, coating completely with the crumbly dry mixture. Drop into the hot oil and cook on each side for a minute or two until the whole piece of broccoli is brown and crispy. Place on a paper towel.
Repeat with all of the broccoli.
Now make the sauce, add the oil to a wok or skillet, heat on medium high, then add the garlic, ginger, green onions and chilies. Saute for a minute until garlic starts to cook a bit.
In a bowl, combine the tamari, rice wine vinegar, coconut sugar, and corn starch. Whisk to combine, then add to the wok or skillet. Cook for a minute or two until the sugar has dissolved and the sauce has thickened from the corn starch.
Now toss the crispy broccoli into the sauce. Cook for a minute to make sure the broccoli is completely coated. Serve immediately! I recommend with steamed rice!
*Aquafaba is the liquid from a can of chickpeas. Just pour all the liquid into a bowl, and save the chickpeas for another day!*