General Tso Tofu
A plant-based take on the classic Chinese-American takeout dish with crispy tofu in a tangy sweet and spicy sauce. Better than takeout and ready in 40 minutes.
Crispy tofu smothered in General Tso sauce that is tangy sweet spicy and deeply satisfying.
Nutrition per serving
Ingredients
main
sauce
Instructions
Press and coat the tofu
Press tofu firmly for at least 15 minutes to remove excess water. Cut into 1 inch cubes and toss with 2 tablespoons of cornstarch until fully and evenly coated on all sides.
Fry the tofu until crispy
Heat oil in a large wok or skillet over high heat. Add tofu in batches to avoid overcrowding and fry for 3 to 4 minutes per side until deeply golden and crispy. Remove and set aside.
Make the General Tso sauce
Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, chili flakes, and the remaining 1 tablespoon of cornstarch with 60ml of water until smooth and lump free.
Build the dish
In the same skillet over medium heat add a drizzle of oil and saute garlic and ginger for 30 seconds until fragrant. Pour in the sauce and stir constantly until it thickens about 2 minutes.
Toss and finish
Add the crispy tofu back to the skillet and toss immediately to coat every piece in the glossy sauce. Serve at once over rice garnished with sesame seeds and sliced green onions.
Substitutions
Common mistakes
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