April 20,2021

General Tso’s Tofu (Vegan)

Servings: 2 Time: 1 Hour

Never say no to General Tso’s with a tasty vegan spin-off of this classic Chinese American cuisine. Enjoy together with brown rice and your favorite veggies or sides for an easy and filling dinner.

Serving: 1 serving

  • Calories: 632
  • Carbohydrates: 46.9 g
  • Protein: 29.4 g
  • Fat: 39.4 g
  • Saturated Fat: 5.7 g
  • Polyunsaturated Fat: 12.65 g
  • Monounsaturated Fat: 17.13 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 3076 mg
  • Potassium: 521 mg
  • Fiber: 2.3 g
  • Sugar: 21.9 g
  • Vitamin A: 4241 IU
  • Vitamin C: 6.81 mg
  • Calcium: 689.76 mg
  • Iron: 6.25 mg

Ingredients

  • 12 ounces extra-firm tofu - $2.59
  • 3 Tbsp Tamari Soy Sauce - $4.49
  • 1 tsp toasted sesame oil
  • 1 Tbsp maple syrup - $8.99
  • 4 to 5 Tbsp cornstarch - $2.99
  • 2 Tbsp neutral oil (such as grape seed or avocado)
  • 1 red pepper sliced
  • Sesame seeds, for garnish (optional)
  • 4 cups cooked brown rice - $11.19
  • Steamed broccoli
  • Stir Fry Sauce Ingredients:

  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
  • 1 Tbsp ginger, minced
  • 1 Tbsp rice vinegar (or sub white vinegar)
  • 1/4 cup maple syrup
  • 3 Tbsp tamari or soy sauce (or coconut aminos)
  • 1 Tbsp water

Method

  • If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
  • Prep/chop garlic and ginger at this time. Set aside.
  • Prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed.
  • Heat a large pan over medium heat. In the meantime cut tofu into even pieces, about 3/4-inch cubes.
  • Add tofu to a mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
  • Add cornstarch and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp.
  • To the hot skillet, add 2 Tbsp (amount as original recipe is written // adjust if altering batch size) neutral oil and let warm for 30 seconds. Then add tofu to the pan (leaving any excess cornstarch behind).
  • Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden-brown crust. Remove tofu from the pan as it’s finished browning. Set aside.
  • Return skillet to the burner and increase heat to medium-high. Add 1 Tbsp.) sesame oil
  • Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.
  • Remove pan from heat and add sesame seeds (optional). Toss to coat.
  • Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.

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