In a skillet, heat oil. Pan-fry cauliflower for two to three minutes
per side, until crispy. Transfer to a plate and set aside.Prepare the sauce: In the same skillet, heat sesame oil. Add garlic and ginger and sauté one minute.
Add chicken soup, soy sauce, vinegar, sugar, and tomato paste. Bring to a simmer and cook five minutes.
Add cornstarch slurry and continue cooking until sauce is thickened.
Gently toss fried cauliflower in the sauce. Sprinkle with sesame seeds and scallions.
Directions
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Photos and Styling by Yossi and Malky Levine
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Would fresh cauliflower work just as well in this recipe?
Yes- it should!
can i freeze the sauce and use it later
Sure
should we thaw the frozen cauliflower or fry it straight from the freeer
I would fry it straight from the freezer