Since discovering this recipe a month ago, it has quickly become one of my favorite meals. The sauce is so delicious and tastes great with rice and veggies. One of the best parts about this meal is that it re-heats really well the second day, I always make enough to ensure I have leftovers.
This dish can be a bit time-consuming to make, so it’s best suited for an evening when you aren’t in hurry. I have started making large batches of the sauce and freezing it in small plastic bags. It freezes really well and makes the process of throwing dinner together go much quicker on weeknights. Feel free to use whatever vegetables you prefer, I usually use broccoli, carrots, onions, celery and green peppers. You can also substitute chicken for the tofu.
General Tso’s Tofu
- 1 1/2 tsp. toasted sesame oil
- 1 tbl. soy sauce
- 1 large egg white
- 1/4 cup plus 1 1/2 tbl. cornstarch
- 8 oz. extra firm tofu, drained, cubed, and patted dry
- Vegetable oil for frying
- 1 tbl. vegetable oil
- 2 cloves garlic, peeled and minced
- 2 tbl. fresh ginger root, finely chopped
- 1 cup vegetable stock or broth
- 1/4 cup soy sauce
- 1 tbl. cornstarch
- 1 tsp. Chinese chile-garlic sauce
- 3 tbl. sugar (raw or granulated)
- Brown or white rice
- Vegetables of choice
- Start cooking the rice using the method of your choice (I use a rice cooker)
- To make the tofu, combine the sesame oil, soy sauce, egg white and cornstarch in a bowl. Add the tofu pieces and stir to combine (it’s hard to coat the tofu with the mixture, it doesn’t need to be perfect!). Let it sit for 20 minutes, stirring occasionally
- While the tofu is sitting, chop the vegetables you plan to use and set them aside.
- To make the sauce, combine the vegetable broth or stock, soy sauce, cornstarch, Chinese chile-garlic sauce and sugar in a bowl. Mix until smooth.
- Add 1 tbl. of oil to a saucepan over med-high heat. When the oil is hot, add the garlic and ginger, cook and stir until fragrant, about 1 minute. Add the sauce to the pan and stir until the mixture becomes thick and shiny. When this happens, turn the heat down to low and let it sit until you’re ready to serve.
- In another saucepan, heat a small amount of oil and saute the vegetables you’re using. When the vegetables are cooked, you can put them in the pan with the sauce to keep them warm.
- Using the same pan you cooked the vegetables in, heat 1 tbl. of oil over med-high heat. When it’s hot, add the tofu. Cook, stirring frequently, until the tofu has browned on all sides.
- Serve the vegetables, tofu and sauce over rice and enjoy!