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    Home » Asian Vegan Recipes

    Sticky Sesame Cauliflower Recipe

    Published: Jul 29, 2019 · Modified: Jul 29, 2019 by Richa 175 Comments

    Jump to Recipe   Print Recipe

    This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe  Jump to Recipe

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower!

    Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    Ingredients for Sticky Sesame Cauliflower and substitution options

    • The Sticky Sesame Sauce has sesame oil, garlic, ginger, tamari/soy sauce, maple syrup for sweet, rice vinegar, Sriracha, and starch to thicken.
    • You can use coconut aminos to make this soy-free
    • Maple syrup can be subbed with sugar or other sweetener
    • Omit the Sriracha for lower heat.
    • The batter for the crispy cauliflower has –
    • rice flour, that makes the batter crisp and non doughy on baking. You can use a mix of half all purpose flour and half starch as a substitute.
    • corn or tapioca starch to add lighter and crisp texture
    • sesame oil for more sesame profile
    • black pepper, salt and garlic for flavor
    • garnished of lightly toasted white sesame and black sesame seeds and scallions.

    How to make Sticky Sesame Cauliflower

    Chop the cauliflower into similar size florets. Mix the dry ingredients for the batter in a large bowl. Add water and mix to make a smooth batter.
    Add florets to the batter and toss well to coat. 

    Ingredients in bowls for battered cauliflower for our Sticky Sesame Cauliflower

    Battered Cauliflower for Our Sticky Sesame Cauliflower in a white bowl Battered Cauliflower for Our Sticky Sesame Cauliflower in a white bowl

    Transfer to the parchment lined baking sheet or dish and bake for 30 minutes.

    Battered Cauliflower for Our Sticky Sesame Cauliflower in a white baking dish Ingredients for our Sticky Sesame Cauliflower in Bowls


    Meanwhile, assemble the sauce ingredients. Saute the ginger and garlic in sesame oil for a minute, then add the soy sauce, vinegar, sriracha and maple syrup and bring to a boil.

    Add cornstarch slurry and cook to thicken.

    Garlic for the sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower Sesame Sauce for our Sticky Sesame Cauliflower

    Brush the sticky thick sauce on the cauliflower florets or add the florets to the sauce and mix gently. Then bake again.

    Garnish with sesame seeds and scallions and serve over rice.

    Vegan Sticky Sesame Cauliflower glazed in a baking dish

    Tips to make Crispy Sticky Sesame Cauliflower

    • For a nicely crispy result, bake the cauliflower on a baking sheet.
    • Bake the sauce coated cauliflower for longer.
    • Use smaller size cauliflower florets

    If you plan to serve the sauced cauliflower without baking, you can add another tsp starch for extra thick sauce that will glaze the cauliflower.

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    More Cauliflower Recipes

    • Taco Spice roasted Cauliflower
    • Spicy Pepper Cauliflower Bites
    • Mango Sriracha Cauliflower
    • Aloo Gobi – Baked
    • Nashville Cauliflower Bites
    • Kung Pao Cauliflower

    Vegan Sticky Sesame Cauliflower over rice in a white bowl

    Vegan Sticky Sesame Cauliflower over rice in a white bowl
    Print Recipe
    4.97 from 61 votes

    Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

    This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Appetizer, Main Course
    Cuisine: Asian, Chinese, Vegan
    Keyword: crispy sesame cauliflower, sesame cauliflower, sticky sesame cauliflower recipe, sticky sesame sauce
    Servings: 4
    Calories: 229kcal
    Author: Vegan Richa

    Ingredients

    Sesame Soy Sauce:

    • 2  tsp. sesame oil
    • 2  tsp  fresh grated ginger
    • 2  cloves of garlic , minced
    • 1/4 cup  (59.15 ml) gluten-free tamari or soy sauce
    • 1/3  cup  (78.86 ml) maple syrup
    • 1.5 tbsp  rice vinegar
    • 1  tsp  sriracha
    • 2 tsp  cornstarch or 1.5 tsp tapioca starch
    • 1/4  cup  (59.15 ml) cold water

    Cauliflower:

    • 1/2 cup rice flour
    • 3 tbsp tapioca or corn starch.
    • 1/2  teaspoon garlic powder
    • 1/4  teaspoon  salt
    • dash of black pepper and cayenne
    • 1/2 cup (118.29 ml) water
    • 2 tsp sesame oil
    • 1  (265 g) small head of cauliflower , chopped into equal size florets
    • Garnish: sesame seeds and scallions

    Instructions

    • Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
    • Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
    • Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
    • Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
    • Once baked, you can do one of the following:
      1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)
      2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
    • Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!

    Video

    Notes

    Sub some of the cauliflower with firm tofu, rehydrated soy curls, or seitan for added protein.
    Nutrition is for 1 serve, does not include rice

    Nutrition

    Nutrition Facts
    Sticky Sesame Cauliflower Recipe (Gluten free Vegan)
    Amount Per Serving
    Calories 229 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 652mg28%
    Potassium 310mg9%
    Carbohydrates 43g14%
    Fiber 2g8%
    Sugar 14g16%
    Protein 4g8%
    Vitamin C 37.5mg45%
    Calcium 43mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Linda

      September 12, 2020 at 3:38 am

      5 stars
      I made this tonight and it was amazing! I will definitely make this one again. Thank you

      Reply
      • Vegan Richa Support

        September 13, 2020 at 5:17 pm

        Great news. Thank you kindly.

        Reply
    2. Danielle Robert

      August 23, 2020 at 5:25 pm

      O.M.G. This was fantastic! <3 Takes like General Tsao chicken but with cauli. Definitely will make this again.

      Reply
    3. Amanda

      August 20, 2020 at 8:01 am

      5 stars
      This is wonderful. We absolutely loved this recipe!

      I am following an AIP diet, therefore I made a couple small changes. I used cassava flour instead of rice, by doing this I needed to add more water to achieve a batter consistency. Also instead of vinegar I used lime, and chili flakes to replace sriracha. Lastly I opted for tapioca flour over corn starch and coconut aminos for soy sauce.

      I’m not a big fan of cauliflower, but prepared like this I could eat it all day long! Best cauliflower ever! I can’t wait to make it again.

      Reply
      • Vegan Richa Support

        August 21, 2020 at 8:48 am

        Excellent! I’m so glad this worked for you, thanks for stopping by!

        Reply
    4. Maia

      August 01, 2020 at 6:30 pm

      5 stars
      Richa,
      You never disappoint in your recipes. I’ve made General Tso cauliflower from another vegan website and while it was good, this was so much better. I think the rice flour made a huge difference. It wasn’t gummy, easy to mix, and coat the cauliflower florets. Also this recipe took less time and the flavor was fantastic. Based on the reviews of this recipe I chose to take a chance and triple the recipe and was so happy how much all of us in our family loved this recipe. This recipe will be a staple in our lives. Thank you again!

      Reply
      • Richa

        August 02, 2020 at 2:36 am

        Awesome

        Reply
    5. loz

      July 14, 2020 at 7:26 am

      hi there, this recipe looks delicious. Just wondering would it be possible to swap out the maple syrup for golden syrup or is there a better substitution? thanks!

      Reply
      • Vegan Richa Support

        July 14, 2020 at 10:13 am

        I don’t see why not. that would be perfect

        Reply
    6. Anna

      July 10, 2020 at 7:01 am

      5 stars
      This sauce is amazing I make it at least once a week! It’s so simple and so delicious. Thank you 🙂

      Reply
      • Vegan Richa Support

        July 10, 2020 at 8:26 pm

        wowza! it’s on the regular rotation. thanks a million!!

        Reply
    7. Dana

      July 01, 2020 at 8:04 pm

      5 stars
      This was delicious and exactly the flavor I was looking for. The only thing I would do differently is make sure I have low sodium soy sauce/tamari next time. I had to use regular soy sauce because that was all I had and it was borderline too salty, but still delicious! We served it with quinoa. This will definitely go into our regular rotation.

      Reply
      • Vegan Richa Support

        July 01, 2020 at 9:49 pm

        Thank you Dana <3 Next time you could decrease the soy a little and increase the water a little bit without tamari.

        Reply
    8. Susan Finnis

      June 27, 2020 at 5:20 am

      5 stars
      Absolutely fantastic! This was easy to make with clear instructions. My husband and I ate the whole lot for dinner- all 4 servings

      Reply
      • Vegan Richa Support

        June 28, 2020 at 1:32 pm

        perfect – wow! 😆

        Reply
    9. Samta

      June 24, 2020 at 3:26 pm

      5 stars
      This recipe is easy and tasty. I have made it a few times and it’s a hit every time.

      Reply
      • Vegan Richa Support

        June 24, 2020 at 7:36 pm

        awesome. can’t beat that. thank you for the amazing 5 star rating!

        Reply
    10. Dana

      June 16, 2020 at 2:44 am

      5 stars
      Definitely a keeper! Soo good 🙂 It felt like I had just ordered some chineses take away!

      Reply
    11. Mindy

      June 13, 2020 at 2:49 pm

      Hi. Trying this for the first time tonight. Read the recipe many times. Realized you forgot to say “add sriracha” in the sauce mixture. It’s listed as an ingredient and shown in the video but not mentioned in the instructions. Just wanted you to know.

      Reply
      • Vegan Richa Support

        June 13, 2020 at 7:49 pm

        thanks Mindy

        Reply
    12. Sue

      June 07, 2020 at 6:48 am

      Thanks for this recipe. Unfortunately it was much too sweet for my preference. Also, I didn’t feel the extra work of battering and baking really made a difference to the crispness of the cauliflower (I followed the twice-baked instructions). I have enjoyed your other recipes and will continue to experiment!

      Reply
    13. Amna

      June 04, 2020 at 1:14 am

      5 stars
      This was ridiculously good and easy. Oh my god. My taste buds cannot believe what they just had! I didn’t have Sriracha so I didn’t use it. It didn’t make a difference to me as I like my food mild anyway. I’ll be making this again and again. Yum!

      Reply
    14. aman_kochar

      May 24, 2020 at 10:06 pm

      What’s a good substitute for rice flour?

      Reply
      • Vegan Richa Support

        May 25, 2020 at 11:24 am

        if you are ok with gluten, then use regular all purpose flour

        Reply
    15. Sam

      May 17, 2020 at 6:50 pm

      5 stars
      Excellent! Crispy and tastes great. You have to really get the batter all over the cauliflower and into the crevices otherwise the batter will fall off. But even then, the crunchy pieces of flour cook and taste great once cooked. My daughter has a sesame allergy so I used sunflower oil and skipped the sesame seeds, but it still tasted delicious. Thanks for another great recipe!

      Reply
    16. Priya Shah

      May 05, 2020 at 4:13 am

      I’m really looking forward to making this today but only have corn flour not cornstarch, and no tapioca starch or other options available. What would recommend I use instead please?

      Reply
      • Vegan Richa Support

        May 05, 2020 at 2:20 pm

        no problem – you can use the corn flour or regular flour, arrowroot, potato starch, or rice flour would work.

        Reply
        • Priya Shah

          May 05, 2020 at 2:37 pm

          Hi Richa, thank you for your reply.

          I used regular plain flour (or all purpose as Americans call it) and it worked but I didn’t like the consistency that much. I think I’ll give corn flour or add rice flour next time.

          Tasted lovely though – would like to try it with tofu too next time!

          I like I lot of your record and have 2 of your books too.. thanks so much for providing so many recipes for free on your website.

          Reply
          • Richa

            May 05, 2020 at 4:37 pm

            Thanks for getting the books! Rice flour def gives a better texture than all purpose which can tend to get gummy.

            Reply
    17. Jess

      April 30, 2020 at 5:43 pm

      5 stars
      Super delicious! I used regular flour and worked out great!
      Thank you for another winner Richa!

      Reply
    18. Jenna Nelson

      April 23, 2020 at 7:01 am

      Will brown rice flour work for the rice flour?

      Reply
    19. Melanie

      April 19, 2020 at 3:42 pm

      Hi! Thank you so much to sharing this recipe! I’m looking forward to trying this, however, I could not help to stop and wonder about the listed caloric amount per serving. Is it in ‘kcal’ or ‘cal?’ One part mentions it is 229kcal (which is well over 200,000cal) and under the Nutrition Facts, it mentions it is 229 calories. Please make it clear how many calories per serving this recipe calls for. I would greatly appreciate it!

      Reply
      • Vegan Richa Support

        April 21, 2020 at 9:58 pm

        your welcome! each serving is 229 calories. kcal and cal are essentially the same just different abbreviations.

        Reply
    20. Sarit

      April 19, 2020 at 1:26 pm

      Hey Richa!

      Any other GF suggestions as a substitute for rice flour? I have buckwheat or almond flour. Would either of these work?

      I was hoping to make rice flour in my vitamix but I realize I only have jasmine rice!

      Thanks,
      Sarit

      Reply
      • Vegan Richa Support

        April 21, 2020 at 10:02 pm

        buckwheat or almond will not work but cassava will.

        Reply
    21. Brodie

      April 10, 2020 at 6:25 am

      These look amazing!!
      Do you think I can swap out tapioca starch for corn flour?? 😬

      Reply
      • Richa

        April 14, 2020 at 8:41 pm

        Yes

        Reply
    22. Lauren

      April 04, 2020 at 4:59 pm

      5 stars
      Wonderful! I subbed all purpose flour for rice flour and it was still nice and crunchy. The sauce was delicious and think and yummy. Great recipe! Thanks!

      Reply
    23. Laura

      March 21, 2020 at 1:48 pm

      Unfortunately I tried this last night, and had a bit of a fail. The flavor was DELICIOUS, but the cauliflower was extremely soggy. The first hiccup I had was that the batter to coat the cauliflower did largely end up pooling under the cauliflower during baking. (Is there a way to make it stick better to the cauliflower?) After the first bake, I had to pick up each floret by hand and tear the excess, rubbery pools of cornstarch blend away. The cauliflower was downright soggy, and I had used slightly smaller florets than you show in your pictures. After glazing and baking for the additional 10 min, they were still so soggy that I attempted to bake them for another 10 min, which resulted in many pieces catching and having blackened tips.

      I’m determined to keep trying until I get this right and hoping you can help guide me. In the substitutions area, you mention substituting rice flour for half all-purpose flour and half starch. I used 1/4c flour and 1/4c cornstarch. Then still put the 3 additional tbsp cornstarch in as well. Did I misinterpret your substitution advice and overdo the cornstarch? I don’t know what else I could have done wrong. Please help!

      Reply
      • Richa

        March 21, 2020 at 2:16 pm

        oh no! the batter works really welel with rice flour for thick batter that bakes crispy. With all purpose flour, you might need to add enough tomake a batter that doesnt flow off. flour can sometimes be too fluffed up so measuring might actually give you less flour. in any case, add more flour until the batter is thick and that should help. once baked, you can keep the baked florets and sauce separate until ready to serve for less soggy result

        Reply
    24. Pam

      February 20, 2020 at 4:37 pm

      5 stars
      This was so good. I subbed cassava for rice flour since what I had and was still really yummy. Definitely making this again.

      Reply
    25. Sandi

      February 16, 2020 at 8:35 pm

      5 stars
      Very nice crispy texture to the cauliflower; the sauce was so tasty and easy to make. We ate much of the baked cauliflower before I could coat it with the sauce, so I added the remaining sauce to firm tofu. All amazing! Thank you!

      Reply
      • Richa

        February 16, 2020 at 8:39 pm

        awesome

        Reply
    26. Bri

      January 30, 2020 at 5:31 pm

      5 stars
      So tasty! My non vegan mom loved it.

      Reply
      • Richa

        January 30, 2020 at 8:31 pm

        yay

        Reply
    27. Spencer W

      January 22, 2020 at 11:04 am

      Both the floury batter and the sticky glaze melted off onto the tray for me. I used the exact ingredient quantities. How thick do they need to be?

      Reply
      • Richa

        January 22, 2020 at 1:01 pm

        hmm maybe something happened in the measuring or mixing? add a bit more flour to the batter. And a bit more starch to the glaze for thickening, or alternatively, bake the battered cauliflower longer until crisp andjust toss in the glaze pan to serve

        Reply
        • Spencer W

          January 23, 2020 at 12:10 am

          OK thanks. It could have been I just didn’t know how long to let it thicken or how thick it was supposed to be but it was very tasty so I’ll definitely try it again 🙂

          Reply
    28. Blue

      January 06, 2020 at 5:04 pm

      5 stars
      This was INCREDIBLE! I am a Chinese food junkie and this was the perfect replacement for some of my faves! Because the recipe came from YOU, I already knew it was going to be amazing, so I doubled it. The only thing I did differently was to throw some of the golden cauli nuggets into the air fryer after the 30 minute bake time to really crisp them up before adding the delectable sauce- WOWSA! Thank you so much for what you do. You have no idea how impactful you have been to my plant-based transition and journey!

      Reply
      • Richa

        January 06, 2020 at 7:20 pm

        awesome!

        Reply
    29. Lia

      December 17, 2019 at 6:44 pm

      5 stars
      WOW! This is absolutely delicious. I’m eating as I type – we can’t stop saying how good this is. Thank you so much for this recipe! This is the second recipe of yours that I made this week – the first was the PB&J baked oatmeal and that was SO good, too!

      Reply
      • Richa

        December 18, 2019 at 12:04 pm

        Thanks!

        Reply
    30. Lisa McLean

      November 21, 2019 at 12:48 am

      Oh myyyyy goodness this is delicious!!!!
      Thank you Richa x

      Reply
    31. Laura Gray

      November 12, 2019 at 1:03 pm

      5 stars
      This was amazing! I didn’t have fresh cauliflower so I used a bag of frozen that I cooked for 4 minutes in the microwave. Then I drained and followed the rest of the directions. It didn’t brown when I baked it but once that delicious sauce was on it — who cares! I also made it without oil so that brought the calories down significantly. Thanks for this great recipe!

      Reply
      • Richa

        November 12, 2019 at 5:16 pm

        great!

        Reply
    32. Maneesha

      October 08, 2019 at 11:09 am

      5 stars
      Absolutely delicious! I added sriracha to the sauce, turned out so divine! Thank you, Richa!

      Reply
      • Richa

        October 08, 2019 at 2:53 pm

        awesome!

        Reply
    33. Susan

      October 02, 2019 at 6:49 am

      Can this be made without oil?

      Reply
      • Richa

        October 02, 2019 at 11:00 am

        yes, omit it from the sauce and from the batter.

        Reply
    34. Kelly

      September 29, 2019 at 4:18 pm

      4 stars
      This was very good, but not one of your Knock-it-out-of-the-park recipes, in my opinion. Still tasty, though! If I make it again, I will double the sticky sauce to give it more flavor. We added some roasted cashews on top and that was yummy.

      Reply
      • Richa

        September 29, 2019 at 4:48 pm

        No probs! adjust away to personal preference! My florets might have been smaller, also brands of sauces vary in flavor, so that might affect it too.

        Reply
    35. Virginia Gross

      September 28, 2019 at 2:15 pm

      5 stars
      Outstanding flavors and ease of prep. Seriously one of the tastiest treats I’ve made in awhile. Very addicting with its sweet, salty, savory stickiness.

      Reply
      • Richa

        September 28, 2019 at 3:32 pm

        Thanks!

        Reply
    36. Lorna

      September 20, 2019 at 10:22 am

      5 stars
      Sure it’s amazing and really hoping to try this, but can you sub sesame seed oil for another? Sesame seed allergy but I’m OK with other nuts and seeds if that helps.

      Reply
      • Richa

        September 20, 2019 at 10:42 am

        just omit it, use neutral oil, add more of the other flavors like garlic, soy etc

        Reply
    37. Lena Müller

      September 17, 2019 at 12:16 pm

      5 stars
      This is so good! Thank you Richa, I love your recipes.

      Reply
      • Richa

        September 17, 2019 at 2:04 pm

        Thanks!

        Reply
    38. Bob

      September 11, 2019 at 6:35 pm

      It says to add corn starch slurry. What’s corn starch slurry? Was I supposed to mix the corn starch with the water at some point?

      Reply
      • Richa

        September 11, 2019 at 7:00 pm

        Yes mix the cornstarch withthe water to combine and then add that. Updated the instructions.

        Reply
    39. Nic

      September 08, 2019 at 3:17 pm

      4 stars
      Delicious! Not too sweet, with a spicy kick!! It was great over rice! I will try the lettuce wraps next time. 😋

      Reply
    40. gloria

      August 28, 2019 at 10:33 am

      What can I substitute for rice flour? Small-town living limits the items I can buy at the grocery store.

      Reply
      • Richa

        August 28, 2019 at 11:09 am

        if you are ok with gluten, then use regular all purpose flour

        Reply
        • Puja

          May 29, 2020 at 2:59 pm

          Could wheat flour also work?

          Reply
          • Richa

            May 29, 2020 at 4:49 pm

            It makes the batter too doughy and chewy

            Reply
    41. Mush

      August 11, 2019 at 3:59 pm

      5 stars
      Amazing delish and better than chicken!

      Reply
    42. Astrid

      August 09, 2019 at 11:03 am

      5 stars
      Made this today and it was a big hit! Thank you for this recipe. I will definitely be making this again!

      Reply
      • Richa

        August 09, 2019 at 3:06 pm

        yay!

        Reply
    43. jk

      August 08, 2019 at 8:53 am

      5 stars
      made this twice already, came out great!

      Reply
      • Richa

        August 08, 2019 at 10:28 am

        yay!

        Reply
    44. Suleika

      August 07, 2019 at 4:19 am

      5 stars
      These were sooo good..!! I am certainly gonna make these again!

      Reply
      • Richa

        August 07, 2019 at 10:11 am

        Awesome!

        Reply
    45. Bel

      August 06, 2019 at 11:39 am

      5 stars
      Made this for my family and everyone loved it! Thanks for the recipe!

      Reply
      • Richa

        August 06, 2019 at 1:48 pm

        yay!

        Reply
    46. Logan "Rattleheade" Cadwallader

      August 05, 2019 at 9:42 am

      5 stars
      Wonderful recipe! So very easy to make and enjoyable to eat. I have been looking for something to go along side my various Asian Rice dishes for some time. Now I have one that I will make time after time. Oh by the way my Wife took some to work, then shared with her Co-worker, and then I was asked to share this recipe with her. Definitely a Hit. Thank you so much for this.

      Reply
      • Richa

        August 05, 2019 at 9:44 am

        awesome!

        Reply
    47. Laura

      August 04, 2019 at 1:09 am

      5 stars
      We loved this so much I’ve now made it two nights in a row. Also started experimenting – the second night I added some tomato sauce and a bit more soya sauce. Really excellent stuff!

      Reply
      • Richa

        August 04, 2019 at 11:11 am

        yay!

        Reply
    48. Louis

      July 31, 2019 at 1:05 pm

      5 stars
      This was excellent. I added a little cayenne pepper to the dry mixture for the coating and twice the powdered garlic. Nice and spicy.

      Reply
      • Richa

        July 31, 2019 at 2:40 pm

        awesome!

        Reply
    49. RUTH

      July 30, 2019 at 6:13 am

      And to think that I just wasted a head of cauliflower on a roasted veg/lemon/orzo salad! Kidding. But, I now wish I had a head to try this out. Sounds WONDERFUL! I miss the flavors of Gen. Tso’s Chicken – this sounds like it might scratch that itch! Maybe add some seitan….. Thanks!

      Reply
      • Richa

        July 30, 2019 at 3:12 pm

        yes this is close to general tsos

        Reply
      • Jean

        July 28, 2020 at 6:40 pm

        5 stars
        I’m already planning on when to make this again. It was easy and absolutely delicious !!!! I wouldn’t change a thing. Thank you Richa!

        Reply
        • Vegan Richa Support

          July 28, 2020 at 7:56 pm

          thank YOU! awesome, awesome, awesome

          Reply
    50. Sue

      July 29, 2019 at 3:10 pm

      Yum. Can’t wait to make these! Thanks Richa!

      Reply
      • Richa

        July 30, 2019 at 7:41 pm

        thanks Sue!

        Reply
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