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–+ servings
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5 from 3 votes

Vegan General Tso's Broccoli

Crispy fried little broccoli nuggets, cooked with an amazing General Tso sauce! Gluten-free, vegan and refined sugar-free!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 4 people
Author: Lauren Hartmann

Ingredients

For the Broccoli

  • 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

General Tso Sauce

  • 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

Instructions

  • 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!

Notes

*Aquafaba is the liquid from a can of chickpeas. Just pour all the liquid into a bowl, and save the chickpeas for another day!*