General Tso Tofu
The ultimate comfort food that brings together crispy tofu and a rich, flavorful sauce! This General Tso Tofu is easy to prepare and perfect for satisfying cravings. With its delightful blend of sweet and spicy, it's an excellent choice for a quick weeknight dinner. Make it tonight!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- 14 ounces extra-firm tofu frozen for at least 3 hours if time allows
- 3 tablespoons low-sodium soy sauce gluten free if needed, or substitute tamari
- 1.5 teaspoons chili-garlic sauce Sambal Oelek
- 1.5 teaspoons toasted sesame oil
- 1 tablespoon honey swap light agave nectar to make vegan
- 5 tablespoons cornstarch
- 0.25 cup water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- 3 tablespoons canola or grapeseed oil divided
- 12 ounces broccoli florets fresh or frozen (about 1 small head)
- 1 medium red bell pepper seeded and thinly sliced
- 5 large green onions (or 7 small green onions) white parts (bulbs) removed and cut into 1 1/2-inch pieces (about 1 bunch)
- Prepared brown rice for serving
- Toasted sesame seeds optional for serving
Instructions
- Prepare tofu through Step 3 according toCrispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.
- Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
- In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.
- In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
- Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.
- Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.
Notes
- Tip 1: To make ahead: Up to 1 day in advance, prepare the tofu through Step 1. Store it in the refrigerator.
- Tip 2: To store: Refrigerate tofu in an airtight storage container for up to 3 days.
- Tip 3: To reheat: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- Tip 4: To freeze: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.