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General Tso’s Tofu Recipe

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4.2 from 9 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This General Tso’s Tofu recipe is a delicious and plant-based twist on the classic Chinese-American dish, featuring crispy golden tofu coated in a flavorful, tangy, and slightly sweet sauce. Paired with tender broccoli rabe or broccoli florets and a fragrant mix of garlic, ginger, and chili peppers, this stir-fry delivers a satisfying combination of textures and bold flavors perfect for a quick and healthy dinner.

Ingredients

Tofu Marinade and Coating

  • 1 block (16 oz / 450 g) extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup (or other syrup, or sugar)
  • 6 tablespoons cornstarch (or enough to coat the tofu)
  • 3 tablespoons peanut oil (or vegetable oil)

Sauce

  • 1/3 cup water
  • 2 tablespoons chinkiang vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 cup sugar
  • 2 teaspoons cornstarch

Vegetables and Aromatics

  • 1 batch broccoli rabe (or 1 big head broccoli), cut into bite size pieces (yields about 4 cups once cut)
  • 1 tablespoon minced ginger
  • 4 cloves garlic, minced
  • 4 green onions, roughly chopped
  • 2 dried Chinese chili peppers (Optional)

Instructions

  1. Prepare the tofu: Pat the tofu block dry with paper towels. Cut into 1/2 inch (1 cm) pieces and place in a large resealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon maple syrup. Gently flip the bag a few times to evenly coat the tofu with the marinade. Allow it to marinate for 10 to 15 minutes while you prepare the other ingredients.
  2. Make the sauce: In a medium bowl, combine 1/3 cup water, 2 tablespoons chinkiang vinegar, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1/4 cup sugar, and 2 teaspoons cornstarch. Whisk well to dissolve the cornstarch completely. If using pre-made General Tso’s sauce instead, shake it well, then mix 1/3 cup of it with 1/3 cup stock in a bowl.
  3. Coat the tofu with cornstarch: After marinating, open the bag slightly to prevent tofu from falling out. Drain and discard the marinade liquid. Add 6 tablespoons cornstarch gradually into the bag, tossing gently to coat the tofu pieces. It’s fine if the coating is uneven.
  4. Cook the broccoli: In a large pan, add 1/4 cup water and heat over medium-high until simmering. Add the broccoli rabe or broccoli florets, cover, and cook for 1 minute until crisp-tender. Remove broccoli from pan and set aside. Wipe the pan clean with paper towels to prepare for frying tofu.
  5. Pan-fry the tofu: Add 2 tablespoons oil to the pan and heat over medium-high. Carefully place the tofu pieces in the pan in a single layer without crowding or overlapping. Let them cook undisturbed for about 2 minutes until the bottoms turn golden brown. Flip the tofu and brown the other side for an additional 2 minutes. Adjust the heat as needed to avoid burning. You may brown other sides if desired. Transfer the tofu to a plate once golden and crispy.
  6. Sauté aromatics: Add the remaining tablespoon of oil to the pan. Add the minced ginger, garlic, green onions, and dried chili peppers if using. Stir briefly to release their fragrance but do not burn.
  7. Add the vegetables back: Return the cooked broccoli rabe or broccoli to the pan. Stir to combine and wilt the vegetables slightly.
  8. Add the sauce: Stir the prepared sauce to ensure the cornstarch is fully dissolved, then pour it into the pan. Cook and stir constantly until the sauce thickens and coats the tofu and vegetables evenly.
  9. Finish and serve: Add the crispy tofu back into the pan with the sauce and vegetables. Gently toss to coat everything evenly. Transfer the stir-fry to a large serving plate and serve hot as a main dish.

Notes

  • Make sure to pat the tofu dry thoroughly to help it crisp up better when frying.
  • You can substitute maple syrup for honey or regular sugar in the marinade.
  • Chinkiang vinegar is a type of black rice vinegar that adds a distinctive tang; you can substitute with balsamic vinegar in a pinch.
  • If you prefer less heat, omit the dried Chinese chili peppers.
  • Broccoli rabe adds a slightly bitter flavor that pairs nicely with the sweet and savory sauce, but broccoli florets work well as a milder substitute.
  • Adjust the frying heat to avoid burning the tofu or aromatics.
  • For a gluten-free version, use tamari instead of soy sauce and ensure the cornstarch and other ingredients are gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese-American

Find it online: https://myeasyplate.com/general-tsos-tofu-recipe/