General Tso Broccoli Vegan

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A plant-based spin on the beloved Chinese-American takeout classic, this vegan General Tso broccoli features crispy battered florets tossed in a glossy sweet-tangy sauce with gentle chili heat. Served over fluffy jasmine rice, it is a satisfying weeknight meatless dinner that comes together in under 40 minutes.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 88 gCarbs
• 5 gFiber
• 16 gSugar
• 10 gProtein
• 780 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 70 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Crispy Broccoli

• 1 large head broccoli (about 6 cups florets), cut into bite-size pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2/3 cup cold sparkling water
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 cups neutral oil (canola or peanut), for frying

For the Sweet-Spicy Sauce

• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp vegan hoisin sauce
• 1/4 cup rice vinegar
• 3 tbsp packed brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 4 cloves garlic, minced
• 2-3 dried red chilies, broken (optional)
• 1 tbsp cornstarch mixed with 2 tbsp cold water

For Serving

• 3 cups hot cooked jasmine rice
• 2 tbsp toasted sesame seeds
• 3 scallions, thinly sliced on the bias
• 1 small red chili, thinly sliced (optional)

Directions

1. In a large bowl whisk cornstarch, flour, salt, and pepper, then slowly pour in the sparkling water and whisk until smooth and creamy, about the thickness of heavy cream.
2. Heat the oil in a wok or deep heavy pot to 350°F (175°C). Working in batches, dip broccoli florets in the batter, let the excess drip off, and lower them into the hot oil.
3. Fry for 3 to 4 minutes, turning once, until the batter is golden and crisp. Transfer to a paper towel-lined plate and repeat with the remaining florets, returning the oil to 350°F between batches.
4. While the broccoli fries, whisk together soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger, garlic, and dried chilies in a small bowl until the sugar dissolves.
5. Drain all but 1 tablespoon of oil from the wok. Add the minced garlic and grated ginger and stir-fry over medium heat for 30 seconds until fragrant.
6. Pour in the sauce mixture and bring to a gentle simmer, stirring once or twice to combine.
7. Stir the cornstarch slurry to recombine, then drizzle it into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
8. Add the fried broccoli to the wok and gently toss for 20 to 30 seconds so every floret is glossy with sauce but the coating stays crisp.
9. Divide the rice among four bowls, top with the sauced broccoli, and finish with sesame seeds, sliced scallions, and fresh red chili if using. Serve immediately.

Cook’s Notes

• Double-fry the broccoli at 325°F for 4 minutes, then again at 375°F for 1 minute, for an extra-craggy crust that holds up longer under the sauce.
• Use tamari and a vegan hoisin (most supermarket brands are vegan; check the label) to keep the dish fully plant-based and gluten-free friendly.
• Add 1 tablespoon of orange juice or a strip of orange zest to the sauce for a bright, citrusy lift that echoes classic General Tso variations.
• Eat the broccoli as soon as it is sauced; the longer it sits, the softer the crisp batter becomes.
• Swap the broccoli for extra-firm tofu cubes, cauliflower florets, or whole small button mushrooms using the same batter and sauce method.

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