General Tso's chicken is a favorite take-away dish I love to make at home. However recently when a craving hit for this dish and we had a vegetarian friend staying with us for a few days, I decided to try a version with tofu and it turned out great. The key is making sure to press and dry your tofu before so it can get nice and crispy.
General Tso's Tofu
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- 1.5 tsp sesame oil
- 2 tsp rice vinegar
- 1 U egg white
- 3 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tsp Sriracha
- 3 tsp cornstarch, divided
- 1/2 cup water
- 2 cups broccoli florets
- 14 oz extra firm tofu, pressed and cubed
- 2 tsp vegetable oil
- 2 tbsp grated fresh ginger
- 2 U garlic cloves, minced
- 4 U green onions, sliced
- 1/4 cup peanuts, chopped
In a bowl mix together the sesame oil, rice vinegar, egg white, soy sauce, honey, chili garlic sauce, and 1/3 of the cornstarch.
Heat a large skillet (with cover) over medium high heat. Add the water and bring to a boil. Add the broccoli and cover. Cook for 3-4 minutes until tender but still crispy. Remove, set aside, and wipe skillet dry.
While the broccoli cooks, toss the tofu with remaining cornstarch, salt, and pepper.
Heat the oil over medium high heat. Add the tofu and cook in one layer until crispy on one side. Flip over and cook until crispy on the other side.
Add the ginger, garlic, and green onions. Cook for 1-2 minute, stirring.
Add the sauce (from step 1) and cook for 2-3 minutes until it thickens up. Stir in the broccoli and peanuts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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