General Tso's Tofu Stir-Fry
Try this General Tso's Tofu Stir-Fry recipe, or contribute your own.
Try this General Tso's Tofu Stir-Fry recipe, or contribute your own.
- 2 tsp cornstarch
- 1 tsp toasted sesame oil
- 2 tsp sesame oil
- 1 tsp chili garlic sauce
- 1 tbsp (15 ml) maple syrup
- optional: sesame seeds for garnish
- 3-4 cups (474-632 g) cooked white or brown rice
- steamed broccoli
- 12 ounces (340 g) extra-firm tofu
- 3 tbsp (45 ml) tamari or soy sauce (tamari for gluten-fre
- 4-5 tbsp (28-35 g) cornstarch
- 2 tbsp (30 ml) neutral oil (such as grape seed or canola)
- 2 large cloves garlic minced (~1 heaping tbsp or 7 g)
- 1 tbsp (6 g) ginger minced
- 1 tbsp (15 ml) rice vinegar (or sub white vinegar)
- 1/4 cup (48 g) coconut sugar or maple syrup plus more to taste (i used 2 tbsp coconut sugar, 2 tbsp maple syrup)
- 3 tbsp (45 ml) tamari or soy sauce (or coconut aminos)
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) sesame oil
- 1 bundle green onions bulbs removed, roughly chopped
- 4-7 dried red chilies (optional for heat or sub 1 tbsp chili garlic sauce | more or less to taste)
- Carbohydrate 8.50450584893335 g
- Cholesterol 0 mg
- Fat 9.37605233405904 g
- Fiber 2.51953432700223 g
- Protein 2.84916553706517 g
- Saturated Fat 1.31919551629263 g
- Serving Size 1 1 -3 (279g)
- Sodium 32.0596676321958 mg
- Sugar 5.98497152193112 g
- Trans Fat 0.664644887040404 g
- Calories 121 calories
Step-by-step
- If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
- Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet. Let rest for about 10 minutes.
- Prep/chop green onions, garlic, and ginger at this time. Set aside.
- While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed (I left mine as is).
- Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
- Add tofu to a shallow mixing bowl (see photo) 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.
- Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time 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 grape seed oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
- Cook 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 (see photo). Remove tofu from pan as it’s finished browning. Set aside.
- Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
- 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 (see photo).
- 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.
My Unexpected Culinary Adventure: Mastering General Tso's Tofu
As a busy professional, juggling a demanding career with a desire for healthy, flavorful meals is a constant challenge. I often find myself craving takeout, but the thought of unhealthy oils, excessive sodium, and questionable ingredients always gives me pause. So, I embarked on a mission: to recreate some of my favorite takeout dishes in a healthier, home-cooked version. This week's target? General Tso's chicken – but with a vegan twist!
Initially, the idea of making General Tso's tofu seemed daunting. The complex flavors, the perfect balance of sweet and savory, the satisfyingly crispy texture... it all seemed like a recipe for disaster in my slightly chaotic kitchen. I imagined spending hours in the kitchen, meticulously measuring ingredients, carefully monitoring cooking times, only to end up with a soggy, bland mess. But, I was determined to conquer this culinary Everest. The recipes I found online were all over the map, with a lot of confusing instructions and conflicting advice. This fueled my desire to perfect my own method, one that a busy woman like me could actually manage.
My journey began with ingredient sourcing. I opted for extra-firm tofu, knowing it would hold its shape better than its softer counterparts. Finding the right balance of sweet and savory was crucial. I experimented with different combinations of coconut sugar, maple syrup, and tamari, eventually settling on a blend that delivered the perfect umami punch. The texture was the biggest hurdle. I tested various cornstarch coating techniques, figuring out the precise amount to achieve that coveted crispy exterior without the dreaded soggy interior. It involved some trial and error, but eventually, I landed on the perfect ratio of cornstarch to tofu for maximum crispiness.
The process was unexpectedly therapeutic. The rhythmic chopping of vegetables, the satisfying sizzle of the tofu hitting the hot pan, the intoxicating aroma of ginger, garlic, and sesame oil... it was a welcome escape from the pressures of my workday. And the end result? A symphony of flavors that surpassed my wildest expectations. The tofu was perfectly crispy, the sauce deliciously sticky and tangy, a beautiful balance of sweet, salty, and spicy. My initial fear of failure turned into a deep sense of satisfaction and empowerment.
This General Tso's Tofu Stir-Fry isn't just a recipe; it's a testament to the power of perseverance and the joy of culinary exploration. It's a reminder that even the most complicated dishes can be conquered with a little patience and a whole lot of passion. More importantly, it's a healthy and delicious meal that I can easily whip up on a busy weeknight, without compromising on taste or flavor.
This recipe has quickly become a staple in my repertoire. It’s perfect for a quick weeknight dinner, a casual get-together with friends, or even a satisfying lunch packed for work. The versatility of this dish also allows for endless customization. Feel free to experiment with different vegetables, adjust the spice level to your liking, or add your own creative flair. I often pair this dish with steamed broccoli for a complete and balanced meal, but it is also equally delicious with brown rice or even quinoa. The recipe is designed to be adaptable to your dietary needs and preferences.
The biggest takeaway from this culinary adventure wasn't just a delicious recipe, but the discovery of a new passion. Cooking has become a source of stress relief, creativity, and self-expression. This is more than just a meal; it's a journey of self-discovery and a celebration of flavor. And as a woman juggling a career, a social life, and everything in between, I can wholeheartedly say that mastering General Tso's Tofu has made my life a little bit more flavorful, one delicious bite at a time.
So, if you're looking for a healthy, delicious, and surprisingly easy vegan twist on a classic takeout favorite, I encourage you to try this recipe. You might just surprise yourself with how much you enjoy the process and the outcome. Let me know in the comments how your own General Tso’s Tofu adventure turns out! I'd love to hear your experiences and any modifications you make to this recipe.
