General Tso's Tofu Stir Fry
FOR SERVING optional
- 3-4 cups (474-632 g) cooked white or brown rice
- Steamed broccoli
- 12 ounces (340 g) extra firm tofu
- 3 Tbsp (45 ml) tamari or soy sauce (tamari for gluten free eaters)
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 Tbsp (15 ml) maple syrup
- 4-5 Tbsp (28-35 g) cornstarch
- 2 Tbsp (30 ml) neutral oil (such as grape seed or canola)
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 large cloves garlic, minced (~1 heaping Tbsp or 7 g)
- 1 Tbsp (6 g) ginger, minced
- 1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
- 1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste (I used 2 Tbsp coconut sugar, 2 Tbsp maple syrup)
- 3 Tbsp (45 ml) tamari or soy sauce (or coconut aminos)
- 1 Tbsp (15 ml) water
- 1 Tbsp (15 ml) sesame oil
- 1 bundle green onions, bulbs removed, roughly chopped
- 4-7 dried red chilies (optional for heat, or sub 1 Tbsp chili garlic sauce | more or less to taste)
- optional: Sesame seeds, for garnish
- If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
- Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet. Let rest for about 10 minutes.
- Prep/chop green onions, garlic, and ginger at this time. Set aside.
- While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed (I left mine as is).
- Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
- Add tofu to a shallow mixing bowl (see photo) and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
- Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer - about 5 Tbsp.
- To the hot skillet, add 2 Tbsp grape seed oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
- Cook on all sides for 1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside.
- Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
- Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
- Remove pan from heat and add sesame seeds (optional). Toss to coat.
- Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.
More info at the source below...