General Tso's Tofu

General Tso's Tofu is a Chinese-American takeout favorite. This recipes features crispy cubes of tofu tossed in a savory-sweet sauce with crisp-tender broccoli served over rice.

Course Entree, Main Course

Cuisine American, Chinese

Diet Vegetarian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 315kcal

Author Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls
Large Zip-Top Bag

Ingredients

1 (14-oz.) pkg. extra-firm (or super-firm) tofu, drained
1/4 cup plus 1 Tbsp. corn starch, divided
Salt and black pepper to taste
4 Tbsp. neutral cooking oil (such as grapeseed, vegetable, or avocado), divided
3/4 cup lower-sodium vegetable broth
1/4 cup lower-sodium soy sauce (sub tamari if making gluten free)
2 Tbsp. hoisin sauce
1 Tbsp. rice wine vinegar
2 tsp. honey
4 cups fresh broccoli florets
3 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds and sliced green onion for garnish (optional)
Cooked white (or brown) rice for serving

Instructions

Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into cubes, and place in a large zip-top bag.
Add 1/4 cup cornstarch and a pinch of salt and pepper. Zip the bag and gently toss tofu until it's fully coated in corn starch.
Heat 3 Tbsp. of oil in a large skillet (preferably non-stick) over medium-high. Once the oil is hot, shake off excess corn starch and add tofu cubes to pan. Cook, turning to crisp all sides, until the tofu is golden, about 12 minutes.
While tofu cooks, prepare General Tso's Sauce. In a medium bowl, combine broth, soy sauce, hoisin, rice vinegar, honey, and remaining 1 Tbsp. corn starch; whisk to combine. Set aside.
Once tofu is sufficiently crisp, transfer cubes to a large bowl and return pan to burner.
Add broccoli to pan; sauté for 5 minutes, stirring occasionally, until crisp-tender. Season with a pinch of salt and pepper, and transfer broccoli to the bowl with tofu.
Reduce heat to medium and add remaining 1 Tbsp. oil to pan. Add garlic and chili flakes; cook 30 seconds, until aromatic, watching closely to avoid burning.
Add General Tso's sauce to pan and simmer until thickened, about 1 minute.
Add tofu and broccoli back to pan with sauce, and toss to combine. Continue cooking 2 more minutes, stirring often to coat. Spoon tofu and broccoli over rice and garnish with sesame seeds and green onion, if desired.

Notes

*Nutrition Information does not include rice.

To Make Ahead. Cut the tofu into cubes, and chop the broccoli up to 1 day in advance. Store each in a separate container in the refrigerator. You can also cook the rice up to 2 days ahead.

To Store. Place leftover General Tso's Tofu in an airtight storage container in the refrigerator for up to 4 days.

To Reheat. To help the tofu re-crisp, rewarm this recipe in a skillet over medium heat. (If needed, add a splash of broth or water to loosen the sauce.) You can also reheat in the microwave in a pinch, however the tofu will remain quite soft.

Nutrition