RECIPE: General Tso Tofu - The best stuff you'll ever eat!!!

Now before you poo poo this dish because it has tofu, take a moment, relax, do your deep breathing exercise and settle in for something you'll thank me for! Trust me, this dish is super delicious.

I know when you think of tofu you think of mush or something a lot of you would never eat in a million years. But since I've been eating (mostly) vegetarian the past couple of years I've started incorporating tofu into my "meatless" dishes here and there and I have really come to enjoy it. It's very versatile and can really take on different textures and flavors.

While in Chicago visiting friends last month we took a trip (okay a few trips) to Whole Foods where we spent a good hour or so gathering goodies to prepare and decided to have lunch while there. We had heard they had a few vegan options and wanted to give them a go. We came upon their version of General Tso Tofu and sat and munched on it and it was super yummy. Of course I thought, "I have to find a way to make this when I return to my kitchen" and I quickly went to work. It took a couple of recipes and adjustments to get the tofu crispy like I like but in the end it came out way better than I had anticipated. ​

The trick to getting a crispy tofu is marinating it first. Here is the entire process:

Crispy Tofu - without baking or deep frying!

• Cut the tofu into 1-inch chunks and put into a gallon Ziploc bag.
• Marinate the tofu with soy sauce and and a bit of syrup for about 15 minutes, flipping bad during this process. This helps to crisp the tofu and give it a beautiful dark color.
• Drain all the liquid. Add cornstarch to the bag, shake to coat.
• Brown the tofu with 2 tablespoons oil in a large skillet.

General Tso Tofu: The Recipe

INGREDIENTS

• 1 block (16 ounces / 450 g) extra firm organic tofu
• 2 tablespoons soy sauce (or Tamari - which is what I typically use, it's Gluten-free)
• 1 tablespoon maple syrup 
• 5 to 6 tablespoons cornstarch

Sauce 

• 1/3 cup and 2 tbsp vegetable stock
• 2 tablespoons rice vinegar
• 2 tablespoon Tamari (or soy sauce)
• 1/4 cup sugar
• 2 teaspoons cornstarch

Stir fry

• 3 tablespoons sesame oil 
• 1 big head organic broccoli
• 2 teaspoons minced ginger
• 3 to 4 cloves garlic, minced
• 4 green onions, roughly chopped
• (Optional) 2 fresh Thai chili pepper (or 4 dried red chilies)
• Sesame seeds

INSTRUCTIONS

1. Dry tofu. Then cut into 1-inch pieces and put into a large Ziploc bag. Add Tamari (or soy sauce) and maple syrup. Gently flip the bag a few times to coat tofu with the marinade. Marinate for 10 to 15 minutes as described above. 
2. Mix all the ingredients for the sauce. Set aside. 
3. Prepare herbs for the stir fry. Gather your ginger and get it ready. 
4. When the tofu is finished marinating, drain all the liquid and discard. Add cornstarch, a tablespoon at a time, gently toss the bag to coat the tofu. It's okay if the tofu doesn’t coat evenly.
5. Heat a large skillet with 1/2 tablespoon sesame over medium heat until hot. Add broccoli. Sprinkle with salt and black pepper, stir a few times. Add 2 tablespoons water and cover immediately. Let steam for minute, until tender. Transfer the broccoli to serving plates. ALT: You could saute broccoli and get a nice dark brown color which is what I prefer. 
6. Wipe the pan with paper towel if there is water left from the steaming.
7. Add the rest of the 2 and 1/2 tablespoons oil into the pan. Careful not to add too much oil as this will take the tofu longer to cook. Add tofu with your hand (or a pair of tongs), shake off extra cornstarch. Let cook without moving for 1 to 2 minutes, or until the bottom turns golden. Flip to brown the other side. If the pan gets too hot, turn to medium or medium low heat. Transfer the cooked tofu into a plate. Set aside. NOTE: you will need patience in this process as it may take a little longer for the tofu to brown on each side. Trust me, you will be glad you were patient and did not rush this process. 
8. Your pan should still have some oil left. If not, add the 2 teaspoons oil. Add garlic, green onions, and dried red chilies (if you’re using them). Stir a few times to release the fragrance.
9. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Cook and stir until the sauce thickens.
10. Add tofu back into the skillet. Gently toss to coat the sauce. Transfer everything onto the plate with the cooked broccoli.
11. Top with sesame seeds (plain or toasted). 
12. Serve as a main dish with or without steamed rice. 
13. Now, be prepared to have your socks knocked off. 

This post was written by Susan Avello, Personal Chef at Lean Bean Chef Personal Chef Services in Dothan Alabama - offering Healthy Meal Prep, Meal Planning, Private Cooking Classes, Private Dinner Parties and Education on Healthy Eating. ​​​​