General Tso Tofu
Better than takeout General Tso tofu with a sweet, savory and slightly spicy glaze. Ready in 20 minutes from start to finish. Impossible to resist!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 14 ounces medium firm tofu
- 4 stalks scallions (sliced on the bias)
- cornstarch or potato starch for dusting
- 3/4 cup chicken broth (or vegetable broth for vegans)
- 1/2 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoon sriracha sauce
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon dried red chili flakes
- 1 teaspoon sesame seeds
Instructions
- 1
Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes and transfer to a plate.
- 2
Dust each tofu cube with cornstarch or potato starch until all sides are coated.
- 3
In a large pan over high heat, add oil and swirl to coat all sides. When the oil is hot, add tofu and fry all four sides until golden (5-7 minutes).
- 4
Transfer to a paper towel and drain.
- 5
Put all the ingredients – except for cornstarch – for the sauce in a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep on whisking until the sauce thickens.
- 6
Turn the heat off and stir in sesame oil, dried chiles and half of the scallions into the sauce.
- 7
Sprinkle leftover scallions on top of the fried tofu cubes and pour half of the sauce over.
- 8
Pour what’s left of the sauce into a bowl and serve it next to the general tso tofu. Add more sauce if needed.