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Parve
Easy
30 Minutes
Diets 
This classy cauliflower dish is elevated with fantastic Asian flavors.
oil, for pan-frying
1 (24-ounce bag) Beleaves Breaded Cauliflower
1 tablespoon sesame oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1-inch piece fresh ginger, grated
1/2 cup chicken soup
1/2 cup soy sauce
2/3 cup rice vinegar
1/4 cup sugar
2 tablespoons Tuscanini Tomato Paste
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
sesame seeds, to garnish
sliced scallions, to garnish
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.
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