General Tso’s Tofu (37 Minutes)

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This recipe features crispy tofu coated in a sweet, tangy, and slightly spicy sauce, accompanied by a colorful medley of broccoli, red and green peppers, and onion.

Served over a bed of fluffy white rice, it makes for a balanced and satisfying meal.

It’s perfect for those who love bold Asian flavors but prefer a plant-based protein, this dish is sure to delight both vegetarians and meat-eaters alike.

  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Tofu:
  • 1 lb firm tofu, pressed and cut into cubes
  • 1/4 cup cornstarch
  • Salt and pepper to taste
  • Vegetable oil for frying
For the Vegetables:
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
For the General Tso’s Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup vegetable broth or water
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
For Serving:
  • Cooked white rice
  • Optional: sesame seeds, green onions for garnish

Instructions

  1. Prepare Tofu (15 minutes): Toss the tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat vegetable oil in a pan over medium-high heat. Fry the tofu until crispy and golden on all sides. Drain on paper towels and set aside.
  2. Make Sauce (5 minutes): In a bowl, mix together soy sauce, rice vinegar, vegetable broth, hoisin sauce, sugar, sesame oil, minced ginger, minced garlic, and red chili flakes. Set aside.
  3. Cook Vegetables (10 minutes): In the same pan, sauté broccoli, red and green bell peppers, and onion until they are tender but still crisp.
  4. Combine Tofu and Vegetables (2 minutes): Add the crispy tofu to the pan with the vegetables.
  5. Add Sauce (3 minutes): Pour the General Tso’s sauce over the tofu and vegetables. Stir well and cook for a few minutes until the sauce thickens and coats the tofu and vegetables.
  6. Serve (2 minutes): Serve the General Tso’s Tofu and Vegetables hot over cooked white rice. Optionally, garnish with sesame seeds and chopped green onions.

Notes

To achieve the perfect General Tso’s tofu, ensure that the tofu is well-pressed and crispy. The sauce should have a good balance of sweet, tangy, and spicy flavors. The vegetables should be cooked until just tender to maintain their texture and color.

This dish is great for customizing – adjust the level of spice to suit your preference, or add other vegetables like snow peas or carrots. Serve with your favorite sides and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 0mg

Pair this with...

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

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