General Tso chicken was one of our go-to’s before going vegan. So sweet, kind of spicy, nice and saucy, and hella delicious. By now everyone knows what we like to do with our old favourites… veganize them and make them our new favourites! So that’s what we did here, we bring you our General Tso Tofu.
The tofu in this dish is made by pan-frying it, however its slightly different from the other tofu dishes you’ll find on our site. To give the tofu a slight outer crunch and to ensure the sauce sticks extra well, we toss the marinated tofu in cornstarch.
This small step really does change the texture of the cooked tofu, and is a great way to win over your friends and family who are scared of tofu.
Our General Tso Tofu is an excellent weeknight meal, it comes together quickly in under an hour. We recommend marinating the tofu for 15 minutes, but if you’re in a rush 5 minutes will do. Marinating tofu is important to adding flavour, however as you’ll be tossing the tofu in a sticky sauce this is a good time saving tip.
Next time you’re craving Asian take-out, whip up this meal instead! It’s sure to please! If you’re looking for more Asian-inpsired dinners, we have plenty!
Try our:
General Tso Tofu
Ingredients
For the Stir Fry
- 1 package Extra-Firm Tofu
- 2 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1/4 cup Cornstarch
- 2 tbsp Sesame Oil
- 1 head Broccoli Chopped into small pieces
- 2 large Carrots Peeled & chopped into bite size pieces
- 1 tbsp Ginger Grated
- 3 cloves Garlic Peeled & crushed
- 1 tsp Dried Chili Pepper Flakes
For the Sauce
- 1/3 cup Vegetable Broth
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Soy Sauce
- 2 tbsp Maple Syrup
- 1 tbsp Cornstarch
- 1 tbsp Water
Instructions
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Remove the tofu from packaging, drain and wrap in a towel. Press for 15 minutes and then cut into bite size pieces.
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In a medium size bowl mix together the 2 tablespoons soy sauce and 1 tablespoon maple syrup for the stirfry. Add the tofu to the bowl, toss to coat and set aside for 15 minutes to marinate.
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Drain tofu and toss in the ¼ cup corn starch.
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In a medium size pan over medium heat add 1 tablespoon of sesame oil. Add the tofu to the pan and pan-fry tofu for 8 to 10 minutes, mixing often until golden brown.
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Set the tofu aside.
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In a pan over medium-high heat add the other tablespoon of sesame oil. Once hot add the broccoli and carrots to the pan and saute until the carrots are tender. Add the ginger, garlic and chili peppers and saute for 2 additional minutes. Remove from heat.
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In a small pot over medium heat add the vegetable broth, rice wine vinegar, soy sauce and maple syrup for the sauce and whisk. Bring the mixture to a simmer, whisking constantly. Allow mixture to simmer for 2-3 minutes without coming to a complete boil.
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In a small bowl add the 1 tablespoon cornstarch to 1 tablespoon water and whisk together to make a slurry. Add to the sauce and whisk continually until the sauce starts to thicken up.
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Toss the tofu and vegetables in the sauce until nicely coated.
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Serve over rice and enjoy!
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