Heat grapeseed oil over medium heat.
In a bowl combine cornstarch, salt, and Chiese 5 spice powder.
Add cauliflower bites and dust with the cornstarch mixture.
Fry in batches in hot oil until brown and crunchy.
Drain finished pieces on paper towels.
In the meantime, make the sauce. Add oil, garlic, and ginger to a small pan on medium heat.
Saute for 2 minutes until fragrant.
Add the remaining ingredients except for the veggie broth and cornstarch.
Stir and lightly saute for a minute.
Then dissolve the cornstarch in the veggie broth and add to the sauce mixture.
Bring to a low boil, stir, and let the sauce thicken. About 2-3 minutes.
Add the cauliflower to the sauce and toss to coat thoroughly.
Serve immediately and top with sesame seeds.