Put some flavor into your weeknight rotation with this General Tso’s Tofu! It’s crispy, spicy and sweet with an orange kick! It’ll be on your table in 35 minutes and it’s SO easy to prepare.
Guys! I have a tasty gem to share with you today from Chloe Coscarelli’s new cookbook Chloe Flavor. The tagline on the cover is saucy, crispy, spicy, vegan and this General Tso’s Tofu is all that and more.
Chloe is the author of 3 other cookbooks and the owner of Chloe and The Vegan Cafe in Miami Florida. You can also check out her site Chef Chloe for free recipes. Most likely you’ll want to buy her cookbooks after making a few. They do not disappoint!
I chose this recipe first because I was in the mood for something easy, sweet and spicy like my Pineapple Fried Rice. It was a total weeknight winner and I’ve made it three times already. My family is addicted and I’ve added it to our weekly rotation. No complaints here because it was a breeze to put together. It takes about 35 minutes, too. Easy peasy!
There are 125 flavor-packed recipes to please everyone’s taste buds. Here is just a sample of what you’ll find:
Sweet Tamale Cakes, No-Huevos Rancheros, Goldfish Crackers, Thai Tofu Satay, Tortilla Soup, Butternut Mac, Hawaiian Teriyaki Sliders, Meatball Parm, Chocolate Avocado Cupcakes and Cookie Dough Truffles. Need I say more?
The recipes are broken down into 8 delicious categories:
Breakfast and Brunch
Snacks and Sides
Soups and Salads
Sandwiches, Burgers, and Tacos
Noodles and Pasta
Bowls and Plated Dishes
Cocktails, Smoothies, and Drinks
You’ll find something for any day, night and time of the week. Chloe’s recipes will bring the omnivores to the table too.
WHAT DO I NEED FOR GENERAL TSO’S TOFU?
(FULL PRINTABLE RECIPE BELOW)
Pure maple syrup
Fresh orange juice and zest
You can serve this on a bed of rice with a side of steamed broccoli or your favorite veggies. Sprinkle with sesame seeds and fresh green onion and you’re good to go
HOW TO MAKE GENERAL TSO’S TOFU?
STEP 1 – After pressing the tofu, combine it In a large zip-top bag with tamari, and cornstarch. Toss to coat (the cornstarch will become goopy).
STEP 2 – In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved.
STEP 3 – In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over.
STEP 4 – Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down
Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens. Serve over rice, garnished with sesame seeds
DO I NEED TO PRESS TOFU?
Even though the texture is firm, the tofu still needs to be pressed for optimum results. It will not only improve the texture and help the tofu keep its shape, but it will also increase flavor absorption.
To press, place a block of tofu on a paper towel-lined plate, and wrap tofu in a few paper towels. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes.
I have a Tofu Press which makes life even easier. I only have one, so I still use my cast iron when I need to press more at a time. I’m ready to get a few more for my tofu pressing madness.
MORE SPICY RECIPES FOR YOU:
And here are 10 more Spicy Vegan Dishes by Veg News!
I’d love to hear from you
If you make this General Tso’s Tofu recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
General Tso's Tofu
- 1 16-ounce package extra-firm tofu , pressed and cubed
- 2 tablespoons tamari
- ¼ cup cornstarch
- ¼ cup pure maple syrup
- 2 tablespoons tamari
- 1 tablespoon sriracha
- Juice of 1 orange
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil , plus more as needed
- 4 scallions , cut into ¾-inch pieces
- 2 large strips of orange zest , removed with a vegetable peeler
- 2 garlic cloves , minced
- 2 teaspoons minced fresh ginger
- Steamed rice and/or broccoli , for serving
- Sesame seeds , for garnish
Make the tofu:
- In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy
Make the stir-fry:
- In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
- In a large nonstick skillet, heat the oil over medium-high heat
- When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
- Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down
- Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
- Serve over rice, garnished with sesame seeds