general tso tofu

General Tso’s Tofu combines crispy baked tofu with a sticky and spicy sauce. Serve the sauce-covered tofu over rice and broccoli on the side. This popular takeout dish has never been better!

General Tso's Tofu

(16-oz) blocks firm or extra-firm tofu

olive oil

cornstarch

salt

garlic,

ginger ginger

seasoned rice vinegar

soy sauce (*tamari for gluten free)

hoisin sauce

water

sugar

red chili flakes

cornstarch + 1/4 cup water

chopped green onions

sesame seeds

broccoli

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes.

Preheat the oven to 400 degrees F and lightly grease a large baking sheet with oil (or line with parchment paper).

Slice the tofu into 6 slices. Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great jagged texture.

Add the tofu pieces to a large ziplock bag (or large bowl), along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25 minutes, or until golden and crispy.

While the tofu bakes, cook your rice and make the sauce. In a large pan, warm the olive oil over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes, until fragrant. Next, add the rice vinegar, soy sauce, hoisin sauce, water, sugar and red chili flakes. Stir well and bring to a simmer.

In a small bowl, stir the cornstarch and water together, then pour into the pan with the sauce. Stir constantly, until the sauce thickens.

When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve with rice, a sprinkle of sesame seeds, chopped green onions and perhaps a side of steamed broccoli. Enjoy!

A vegan take on the beloved American-Chinese takeout classic, General Tso&#x27;s Chicken.

Vegan General Tso's Tofu

13 oz blocks extra firm OR firm tofu (2.40)

tsp minced garlic (0.06)

Tbsp soy sauce (0.03)

tsp chili flakes (0.01)

Tbsp beer (can sub water)

ginger powder (0.03)

Tbsp sugar (0.02)

Tbsp white vinegar (0.01)

Tbsp soy sauce (0.09)

tsp aji-no-moto (optional) (0.02)

tsp corn starch (0.06)

Tbsp corn starch (0.11)

Tbsp vegetable oil (0.09)

Drain tofu for 30 minutes by setting it in a colander. Set a plate with a heavy can on top for extra weight to help it drain.

In a large bowl, add the minced garlic, chili flakes, beer, and ginger, and stir to combine.

Cut drained tofu into bite-sized cubes and gently mix it into the garlic sauce until tofu is completely coated. Cover and let rest in fridge for 1 hour.

In the meantime, make the sauce. Mix all the sauce ingredients together EXCEPT the cornstarch. Cover and let rest in fridge until you're ready to cook the tofu.

Heat oven to 400° Fahrenheit. Sprinkle 2 Tbsp cornstarch over the tofu and shake to coat evenly (or gently stir). Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes.

Heat 3 Tbsp oil in a frying pan over medium heat. Add the tofu from the oven and stir to coat in the hot oil.

Remove sauce from fridge and whisk in 1 tsp cornstarch. Pour into the frying pan and stir gently until sauce is boiling, then turn off heat.

Garnish plated tofu with sesame seeds and serve with steamed veggies and rice.

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How to make general tso's tofu.

If you have a hankering for Chinese takeout but are trying to stick to your healthy food goals, PUT THE PHONE DOWN! I&#39;m here to help you with my recipe for General Tso&#39;s Tofu, the best dang takeout fake-out around.

vegetable broth

soy sauce

tbsp. rice vinegar

sesame oil

ginger, (grated)

garlic, (minced)

maple syrup

cayenne pepper

tbsp. sesame seeds, (plus more for garnish)

white rice

green onions, (minced)

Begin by making the rice. Add one cup of dried rice along with 2 cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20 minutes until all the water has absorbed and the rice has doubled in size. Note: if using brown rice, follow the instructions on the back of the packaging as the amounts will be different.

While the rice cooks, cut the tofu into 1&quot; cubes and place in a shallow dish along with 1/4 cup vegetable broth, 3 tablespoons soy sauce, and 2 tablespoons rice vinegar. Let marinate for at least 30 minutes. You can marinate it for as long as overnight if you&#039;d like.

Drain the tofu through a colander and place in a large bowl. Add 1/3 cup of cornstarch and toss to fully coat the tofu. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 5-7 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.

Return the skillet to heat and add the garlic and ginger. Sauté for 30-60 seconds until they are golden and fragrant. Whisk together the remaining ingredients for the General Tso&#039;s sauce and add to the saucepot, stirring until thick. This should take 1-2 minutes. Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.

Serve immediately over rice with green onions and sesame seeds.

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General Tso's Tofu

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