Vegan Gobi Manchurian

Total time50 min

Prep time20 min

Cook time30 min

Crispy double-fried cauliflower florets get tossed straight into a glossy, high-heat stir-fry with charred onion, green bell pepper, ginger, garlic, and green chilies, all pulled together into a sticky, tangy-sweet sauce with real depth. Each floret goes through two fry passes for that signature crackly shell that stands up to the sauce without turning mushy, and a finishing drizzle of sesame oil plus scallion greens and cilantro brings it home. It's the kind of takeout-style dish that's loud, saucy, and made for spooning over rice. This one's a natural fit for a plant-based table, no meat or seafood anywhere in sight, just bold garlic-ginger flavor and serious crunch. Keep it in rotation for game nights or whenever you want restaurant-style Indo-Chinese food without leaving the house.

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Ingredients

4 servings

For the batter

1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
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½ cup all-purpose flour
¼ cup cornstarch
1 tsp ground black pepper
½ tsp salt
½ cup water, plus more as needed
vegetable oil, for frying

For the sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp tomato ketchup
1 tsp chili sauce (such as sriracha)
1 tsp sugar
1 tsp cornstarch
3 tbsp water

For the stir-fry

2 tbsp vegetable oil
1 tbsp fresh ginger, finely minced
4 cloves garlic, finely minced
2 green chilies, thinly sliced
1 medium yellow onion, cut into 1-inch chunks
1 medium green bell pepper, cut into 1-inch chunks
3 scallions, thinly sliced, white and green parts separated
1 tsp sesame oil

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, black pepper, and salt. Add 1/2 cup water and stir until a smooth, thick batter forms — it should coat the back of a spoon and cling to the florets without dripping off. Add water 1 tablespoon at a time if the batter is too thick to coat evenly.
2
In a small bowl, stir together the soy sauce, rice vinegar, ketchup, chili sauce, sugar, 1 tsp cornstarch, and 3 tbsp water until the cornstarch is fully dissolved. Set aside.

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