vegan take out

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!

Vegan Beef and Broccoli! A restaurant take-out copycat, made completely vegan and ready in less than 30 minutes! Gluten free.

Vegan Beef and Broccoli

soy curls

broccoli florets

bouquet,

soy sauce (*use tamari

kitchen bouquet, optional

brown sugar

ginger

garlic

chili flakes sauce

In a large bowl, add the dehydrated soy curls, then cover with about 4 cups of hot water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.

Using the same bowl (once empty), add the soy curls back to it, along with the cornstarch and stir to coat. I use my hands to really coat the pieces as much as possible. Set aside.

Make the sauce: In a small-medium bowl, add all sauce ingredients and whisk until the cornstarch has dissolved. Set aside.

In a large sauté pan or wok, add the broccoli and 1/2 cup water. Turn the heat to high, cover and steam the broccoli for about 2 minutes until bright green and slightly softened. Then remove the broccoli to a plate nearby.

To the empty pan, add 1-3 tablespoons of oil, then add the soy curls and fry, stirring frequently for 4-5 minutes until a bit golden and crisp. I also like to add a few tablespoons of kitchen bouquet while frying, which helps make the soy curls nice and brown. Remove from the pan and set on a plate. You may omit the oil if you have a very good non-stick pan, otherwise the soy curls will stick. Turn the heat down to medium.

Whisk the sauce once more, then add to the pan with the soy curls. Stir constantly for a minute or two, until the sauce thickens, then add the broccoli back in and stir. Serve immediately over rice topped with sesame seeds and green onions. Enjoy!

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General Tso's Tofu

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Top 2 vegan take out recipes from across the web

The most viewed vegan take out recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

General Tso's Tofu

Vegan Beef and Broccoli

The most viewed vegan take out recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine