General Tso Tofu
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings (6 cups)
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Calories
308 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso Tofu
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General Tso Tofu. A DELICIOUS, healthy version of the popular takeout dish. Easy, filled with protein, and cooks in just one pan!
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Ingredients
FOR THE TOFU:
- 14 ounces extra-firm tofu frozen for at least 3 hours if time allows—see recipe Step 1 for more details
- 3 tablespoons low-sodium soy sauce gluten free if needed, or substitute tamari
- 1 ½ teaspoons chili-garlic sauce Sambal Oelek
- 1 ½ teaspoons toasted sesame oil
- 1 tablespoon honey swap light agave nectar to make vegan
- 5 tablespoons cornstarch
FOR THE SAUCE:
- ¼ cup water
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons Chili garlic sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
FOR THE STIR FRY:
- 3 tablespoons canola or grapeseed oil divided
- 12 ounces broccoli florets, fresh or frozen (about 1 small head)
- 1 medium red bell pepper seeded and thinly sliced
- 5 large green onions (or 7 small green onions) white parts (bulbs) removed and cut into 1 1/2-inch pieces (about 1 bunch)
- Prepared brown rice for serving
- toasted sesame seeds optional for serving
Instructions
- Prepare tofu through Step 3 according to Crispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.
- Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
- In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.
- In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
- Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.
- Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.
Notes
- TO MAKE AHEAD: Up to 1 day in advance, prepare the tofu through Step 1. Store it in the refrigerator.
- TO STORE: Refrigerate tofu in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4), about 1 1/2 cups (without brown rice)
Calories
308kcal
(15%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
582mg
(17%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1611IU
(32%)
Vitamin C
117mg
(130%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings (6 cups)
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1(of 4), about 1 1/2 cups (without brown rice) | |
| Calories | 308kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 582mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1611IU | 32% |
| Vitamin C | 117mg | 130% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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