General Tso's Cauliflower Tacos

In small bowl, whisk together broth and cornstarch. In medium saucepan, heat sesame oil over medium heat. Add garlic and ginger; cook 2 minutes, stirring constantly. Whisk in soy sauce, vinegar, brown sugar, tomato paste, sambal oelek and broth mixture. Heat to boiling over medium-high heat, then reduce heat to low. Simmer 10 to 15 minutes or until sauce has thickened, stirring occasionally.

Preheat oven to 250 degrees F. Place cooling rack inside rimmed baking pan and place in oven. In large bowl, whisk eggs until smooth. Add flour, cornstarch, baking power and water; whisk until smooth.
Add about two inches of vegetable oil to a large frying pan. Heat over medium-high heat until oil reaches 350 degrees F (if you do not have a thermometer to check oil temperature, you can carefully drop a small bit of batter into oil. If it bubbles and rises to the top, the oil is hot enough to fry). Working in batches, dip cauliflower florets into batter, allowing excess batter to drip off before transferring to hot oil. Fry 4 to 6 minutes or until cauliflower is deep golden brown, turning frequently. As cauliflower finishes frying, use a slotted spoon to transfer to paper-towel lined plate, and then use plate to transfer cauliflower to rack-lined pan in oven. Repeat process with remaining cauliflower florets.
When all cauliflower is fried, place cauliflower in large bowl. Pour General Tso's Sauce over cauliflower and toss to combine.
Assemble tacos by spreading tortillas with mashed avocado and topping with General Tso's Cauliflower. Sprinkle with onions and sesame seeds and serve immediately.