General Tso's Tofu Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
211 kcal
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Course
Main Course, Dinner
General Tso's Tofu Stir Fry
Description
General Tso's Tofu Stir Fry highlights extra-firm tofu coated in cornstarch and pan-fried until it achieves a golden and crispy crust. The tofu is first marinated with a blend including light soy sauce and rice wine vinegar to infuse mild tanginess and umami. The stir fry sauce combines dark soy sauce, hoisin, brown sugar, and spicy chili components, creating a balance of sweet, sour, and heat.
The cooking process involves careful frying of tofu in batches to maintain a crisp texture without overcrowding the pan, followed by tossing in the thickened sauce made with garlic, ginger, and scallions. This produces a dish featuring crispy tofu cubes enveloped in a saucy, flavorful coating.
Best served over steamed rice, this recipe provides a textured and balanced plant-based meal. Adjust the spiciness to taste by varying chili flakes or sauces.
Notes suggest maintaining the sauce's pourable yet thick consistency by adding vegetable stock as needed. Using extra-firm tofu and frying in small batches are key to achieve the right texture.
Ingredients
- 16 ounce tofu cubed, extra firm
- 1 tablespoon sesame oil
- 1 tablespoon sesame oil to fry tofu
- 4 whole dried red chili (or use ¼ to ½ teaspoon red chili flakes)
- ½ cup scallions
- 6 tablespoons corn starch
- 1 tablespoon ginger minced
- 2 teaspoon garlic minced
- 1 tablespoon dark soy sauce
- 1 ½ teaspoons red chili sauce (adjust as per taste preference)
- 1 tablespoon soy sauce light
- 1 tablespoon hoisin sauce (vegan)
- 2 teaspoon apple cider vinegar
- 1 tablespoon rice wine vinegar or use apple cider vinegar
- 1 ½ teaspoon brown sugar (or white granular sugar)
- ½ cup vegetable stock (add more stock if needed to get desired consistency of sauce)
For garnish
- ¼ cup green onions
- 2 teaspoon sesame seeds
Instructions
- To make the sauce, whisk garlic, ginger, red chili sauce, hoisin sauce, dark soy sauce, rice wine, brown sugar in a bowl.
- If using block tofu, make sure to use extra-firm tofu. Cut into 1” cubes. Put tofu in a zip-lock bag.
- Pour rice wine vinegar, light soy sauce into the bag, lock the bag and gently shake well to coat tofu pieces in the sauce. Let it rest for 10 minutes, preferably overnight.
- Drain out excess sauce into another bowl. Do not waste this. We can add this sauce back into the stir fry sauce while cooking.
- Add corn starch, and coat tofu pieces well in the starch. Toss well until all tofu cubes are coated well in corn starch.
- Heat oil in a pan. Sesame oil, peanut oil, canola oil are the best choices for stir fry. Use one of them.
- Into the hot oil, add tofu pieces and fry until golden brown. Turn over tofu and fry until golden brown on all sides. Do not crowd the pan. Layer tofu in single layer. Do in batches if you have to.
- Remove fried tofu onto a plate.
- Pour off some of the oil from the pan (if too much is left over). Add dried red chilies.
- Pour in the prepared sauce. Stir constantly and cook for a minute or two. Pour the left over sauce from the tofu marinade as well.
- Stir in scallions. Cook for 30 seconds.
- Add in fried golden brown tofu cubes. Toss until every tofu piece is covered evenly in the sauce. Cook on simmer for a few minutes, coat tofu well in the sauce.
- Note: is sauce thickens adjust the consistency by adding one or two tablespoons of vegetable stock or as required. You need to have thick pourable consistency of the sauce and have enough sauce to serve it with rice.
- Remove the pan from heat.
- Serve this slightly sweet, slightly spicy, slightly salty, slightly crunchy General Tso Tofu over jasmine rice (or quinoa for lighter healthy option) garnished with green onions, sesame seeds.
Notes
- Use extra-firm tofu to get a firm texture suitable for frying and marinating.
- Fry tofu cubes in small batches to avoid crowding and to ensure even, golden crisping.
- Adjust the sauce thickness with vegetable stock to keep it pourable but not watery.
- Spiciness can be increased by adding more red chili flakes or paprika to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 763mg | 32% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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