Ingredients

Instructions

1. 1

   In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the ice water until a smooth batter forms.

2. 2

   Fill a deep pot or wok with about 2 inches of vegetable oil and heat to 350°F (175°C).

3. 3

   Dip the cauliflower florets into the batter, letting the excess drip off, and carefully place them into the hot oil.

4. 4

   Fry in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels.

5. 5

   In a separate large skillet over medium heat, add the sesame oil, minced garlic, grated ginger, and dried chilies. Sauté for 1 minute until fragrant.

6. 6

   Stir in the vegetable broth, soy sauce, rice vinegar, brown sugar, and tomato paste. Bring the mixture to a simmer.

7. 7

   Let the sauce bubble for 2-3 minutes until it thickens slightly and becomes glossy.

8. 8

   Add the fried cauliflower to the skillet and toss quickly to coat every piece in the sauce.

9. 9

   Remove from heat immediately to maintain crispiness, garnish with sliced green onions, and serve hot.