General Tso's Tofu
*Created by Chef Chloe Coscarelli for Chloe Flavor*The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 People
- 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
Tip CRISPY TOFU: The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side.
MAKE IT GLUTEN-FREE: Use gluten-free tamari.
**Notes by Melissa Huggins**
Prep time doesn't include tofu pressing.
For a lower sodium option, I used GF Low Sodium Tamari.
To press tofu, place block 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.
Calories: 338kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 1092mg | Potassium: 223mg | Fiber: 1g | Sugar: 25g | Vitamin A: 240IU | Vitamin C: 10.3mg | Calcium: 67mg | Iron: 1.1mg