General Tso's Cauliflower and Tofu
An easy vegan substitute for General Tso's Chicken!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower (about 2 ½ lbs)
- ¼ cup olive oil or other medium- to high-heat cooking oil
- 2 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)
- 2 tablespoons soy sauce
- 1/2 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 to 3 tablespoons chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 8 ounces baked or smoked tofu, cut into bite-sized pieces
- 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
- 3 cloves garlic, minced
- 1 teaspoon minced ginger,
- 1 scallion, white and green parts separated and thinly sliced
- 1 teaspoon white sesame seeds, for garnish
- Salt to taste
Instructions
- 1
Preheat the oven to 425 degrees F.
- 2
Cut the cauliflower into florets. In a large bowl, toss the cauliflower with ¼ cup of the oil and spread the florets on a rimmed baking sheet lined with parchment paper. Sprinkle the salt on top. Roast for about 25 minutes, until golden on top.
- 3
Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
- 4
In a large skillet or wok, add the remaining 1 tablespoon of the oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Add the cauliflower and tofu and pour the sauce over them. Carefully toss to coat with the sauce. If the sauce is a little thin, keep stirring for another minute or two until it thickens up more. Adjust the seasoning with salt if needed. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.