Skip to main content

General Tso's Cauliflower + Broccoli

Have I told you y'all that I don't really like Chinese food? Isn't that weird? Of all the Asian cuisines I enjoy Chinese is usually not one of them. On rare occasion, I've been able to find Chinese restaurants that don't suck (in my opinion). There is a radical little hole-in-the-wall Chinese joint in Idaho Falls, Idaho, that I discovered while passing through with the band. And the most delicious of all time in downtown Boise, Oriental Express (which is closed now).

Oriental Express is/was conveniently located between two of the most popular bar/music venues in town and was often my favorite place to get drunchies while hopping back forth. My favorite dish? Well, funny you should ask: it just so happens to be the General Tso's Tofu. That's what I got every visit. But like I said it's closed now. The family that owned the place decided to retire. With their retirement, I thought I had to retire the idea of eating General Tso's; come to find out, NOT TRUE.

This is way tastier than I had imagined in my wildest dreams. It had more flavor than most Chinese places I've experienced. It was relatively just as easy to make as it is to call in for a delivery or eat in the restaurant. And the end result on your wallet is most pleasureable.

If you hate broccoli, use all cauliflower. If you hate cauliflower, use all broccoli. If you hate cauliflower and broccoli, you're on the wrong site...just kidding (but seriously), use tofu.

The Veggies

1 head of cauliflower, in florets
2 broccoli crowns, in florets
a drizzle of olive oil 
a pinch of salt

The Sauce

1 tbsp sesame oil
1 tbsp peanut oil
1/4 c tamari
1 tbsp tapioca flour
1 tbsp minced ginger
3 tbsp raw can sugar
2 tsp sriracha
4 cloves garlic, minced

The Rice

1 c long grain rice
2 c water
1/2 tsp chinese five spice
  1. Preheat the oven to 375 and pop in your veggie florets, after you've coated them in the drizzle of oil and pinch of salt. Roast for about 35-40 minutes. 
  2. As soon as you shut the oven door, get that rice a-cooking. Prepare the rice as per usual just add in the spice with your water in the beginning. Everything, but the flavor, is the same. 
  3. While the rice is simmering and the cauliflower and broccoli are roasting, whisk together all the sauce ingredients. 
  4. When the rice is finished cooking, the broccoli and cauliflower should be almost perfect and that's when you'll mix the sauce and florets together. Pop it back in the oven for another 5-10 minutes; then, eat.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…