Description
Better than takeout General Tso tofu with a sweet, savory and slightly spicy glaze. Ready in 20 minutes from start to finish. Impossible to resist!
Ingredients
Scale
For the tofu
- 2 tablespoons vegetable oil
- 14 ounces medium firm tofu
- 4 stalks scallions (sliced on the bias)
- cornstarch or potato starch for dusting
For the sauce
- 3/4 cup chicken broth (or vegetable broth for vegans)
- 1/2 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoon sriracha sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Optional
- 1 teaspoon sesame oil
- 1 teaspoon dried red chili flakes
- 1 teaspoon sesame seeds
Instructions
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes and transfer to a plate.
- Dust each tofu cube with cornstarch or potato starch until all sides are coated.
- In a large pan over high heat, add oil and swirl to coat all sides. When the oil is hot, add tofu and fry all four sides until golden (5-7 minutes).
- Transfer to a paper towel and drain.
- Put all the ingredients – except for cornstarch – for the sauce in a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep on whisking until the sauce thickens.
- Turn the heat off and stir in sesame oil, dried chiles and half of the scallions into the sauce.
- Sprinkle leftover scallions on top of the fried tofu cubes and pour half of the sauce over.
- Pour what’s left of the sauce into a bowl and serve it next to the general tso tofu. Add more sauce if needed.
Notes
This General Tso Tofu Recipe Is:
High in calcium
Very low in cholesterol
High in iron
Nutrition
- Serving Size:
- Calories: 439
- Sugar: 15.4 g
- Sodium: 1072.7 mg
- Fat: 23 g
- Saturated Fat: 5.4 g
- Carbohydrates: 30.8 g
- Fiber: 5 g
- Protein: 27.2 g
- Cholesterol: 9.1 mg
