Asian · Dinner · Homemade Takeout · Main Dishes

Sweet and Savory General Tso’s Tofu


Chinese food is easy-peasy for vegetarians and vegans. Naturally free of cheese and dairy (except eggs), I can easily enjoy any of the classic Chinese_American dishes by simply using cubes of tofu instead of beef or chicken, or even just bump up the vegetable count. I love tofu though because it’s the perfect canvas for the rich and complex flavors of the Chinese takeout I love so much. So it foes without saying that wen Matt suggested making homemade General Tso’s Tofu I didn’t put up a fight. Using our beloved wok, we deep-fried extra-firm, organic tofu which we then tossed with fresh broccoli and our own rendition of the familiar sweet and savory sauce. The sauce was on point, not a single change needed, and the dish was an epic success.

Next time you’re craving greasy Chinese takeout, make this recipe instead. It has all the elements of the tasty takeout favorite, but uses quality, organic ingredients. There’s still some wholesome-guilt involved due to the deep-fried tofu, but it’s a better way to enjoy a dish that normally would be off-limits for me. That’s what the Food Vibes lifestyle is all about; incredibly delicious, high-quality, wholesome, and meat-free foods that make you feel happy, healthy, and satisfied.

General Tso's Tofu
Serves: 2-3     Start to Finish: 1 hour

1 package extra-firm, organic Tofu (moisture removed, see note *)
1 Egg
Canola Oil, for frying
1/3 cup Flour
1/3 cup + 2 tablespoons Cornstarch (non-GMO variety)
1/2 cup Vegetable Broth
1/4 cup Rice Vinegar
3 tablespoons Honey
2 tablespoons Hoisin Sauce
2 tablespoons Sesame Oil
2 tablespoons Sauce
2 cloves Garlic, peeled and minced
2 tablespoons (approx. 1 whole) chopped Scallion (plus more for garnish)
1 medium head Broccoli
1/2 Brown Rice, dry

To Make
Cook rice according to package instructions, takes about 45 minutes.
Combine broth, vinegar, honey, hoisin, sesame oil, soy sauce, and
2 TBS cornstarch in a small bowl. Set aside.

In a wok, deep-fryer, or large skillet, heat 2 inches of canola oil over
medium-high heat.

While rice cooks and oil heats, cube tofu into big bite-size pieces 
(1.5 inch squares). In a medium bowl, combine 1/2 cup flour and 1/2 cup 
cornstarch. Ina small bowl, crack and beat egg. Toss cubed tofu into 
egg and then into the flour/cornstarch mixture. Add breaded tofu
to oil, I did this in two batches. Cook each batch for 4-6 minutes, turning 
over to brown evenly on all sides.

When all tofu is cooked, add 1 tsp canola oil, garlic, and scallions to an 
empty wok or skillet. When the garlic begins to sizzle, cook for about a
minute, then add sauce. Stir sauce often until it thickens (about 8-12
minutes). While sauce thickens, trim broccoli into bite-size florets and
partially steam in the microwave. Make sure broccoli is still firm and
has turned a vibrant shade of bright green.

When sauce is thick, add broccoli and cook for a minute or two. Then 
add fried tofu, toss to coat. Serve immediately with brown rice. Garnish
with more chopped scallions.

*Remove Tofu from packaging, draining out all liquid. Liquid needs to
be removed from the block of tofu for it to fry properly. To do this, layer a
double layer of paper towels on a small plate. Place tofu block onto of
paper towels and top with another double layer on top. Place another plate
on top of tofu and then a small can of beans or vegetables to lightly put
pressure on tofu. Let tofu sit like this for 30 minutes to an hour.

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