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- 1 block (14 oz) firm tofu, pressed and cubed - 1 tablespoon cornstarch - 3 tablespoons vegetable oil (divided) - 1 bell pepper (red or green), diced - 1 cup broccoli florets - 2 green onions, sliced (for garnish) - ¼ cup soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 tablespoons brown sugar - 2 cloves garlic, minced - 1 inch ginger, minced - 1 teaspoon red pepper flakes (adjust for spice preference) Gathering the right ingredients is key. The tofu gives this dish its base. Use firm tofu for the best texture. Cornstarch helps it get crispy. You need vegetable oil for frying. Next, pick some vibrant veggies. I love adding bell pepper for color and crunch. Broccoli adds a nice bite and is full of nutrients. The green onions are perfect for a fresh finish. Now let's talk sauce! The soy sauce gives umami. Hoisin adds sweetness. Rice vinegar adds tanginess. Sesame oil gives a nutty flavor. Brown sugar balances the sauce. Garlic and ginger bring depth. Adjust the red pepper flakes to suit your taste. With all these ingredients, you will create a dish that is better than takeout. - First, you need to press the tofu. This helps remove excess moisture. Wrap the tofu block in a clean towel. Place a weight on top and let it sit for at least 20 minutes. - After pressing, cut the tofu into bite-sized cubes. This size cooks well and soaks up flavor. - Next, coat the tofu with cornstarch. Sprinkle it over the cubes and toss gently. This gives the tofu a crispy texture. - In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. - Add the coated tofu cubes. Fry until golden and crispy on all sides. This takes about 6 to 8 minutes. Once done, remove the tofu from the skillet and set it aside. - In the same skillet, add the last tablespoon of vegetable oil. - Sauté the diced bell pepper and broccoli florets. Cook for about 3 to 4 minutes until they are tender-crisp. This keeps the veggies bright and fresh. - While the vegetables cook, mix the sauce. In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, and sesame oil. - Add brown sugar, minced garlic, minced ginger, and red pepper flakes. Stir well to combine. This sauce brings all the flavors together. - Add the crispy tofu back into the skillet with the sautéed vegetables. - Pour the prepared sauce over the tofu and veggies. Stir everything well. Cook for an additional 2 to 3 minutes until heated through. This step ensures each piece is coated in delicious sauce. To make crispy tofu, start by pressing it well. Wrap the tofu in a clean kitchen towel. Place a weight on top. Let it sit for at least 20 minutes. This removes excess moisture. After pressing, cut the tofu into bite-sized cubes. Sprinkle cornstarch over the cubes. Toss gently to coat each piece. The cornstarch helps create that crunch we love. When frying, use a hot skillet. Heat 2 tablespoons of vegetable oil over medium-high heat. Cook the tofu for about 6-8 minutes. Flip the pieces to get them golden and crispy on all sides. This step is key for a great texture. To balance flavors, use red pepper flakes wisely. If you like it spicy, add more flakes. If you prefer mild, use less. Start with a teaspoon and adjust to your taste. For sweetness and tanginess, the sauce is crucial. Use brown sugar to add sweetness. The rice vinegar gives it that nice tang. Taste the sauce before adding it to the tofu and veggies. Adjust if needed for your perfect balance. I love serving this dish over steamed jasmine rice or quinoa. It not only tastes great but looks beautiful. Drizzle with extra sesame oil for flavor. For garnishes, sprinkle sesame seeds on top. Add sliced green onions for freshness. To make it pop, arrange everything nicely on the plate. A colorful presentation makes the dish even more appetizing. {{image_2}} You can easily customize your General Tso's Tofu with other veggies. Carrots add a sweet crunch. Snap peas bring a nice snap and vibrant color. Feel free to use: - Carrots, sliced thin - Snap peas, trimmed - Zucchini, chopped - Bell peppers, diced in different colors Adding these vegetables boosts flavor and nutrition. Plus, it makes the dish look colorful and inviting. If you want to switch up the protein, try tempeh or seitan. Tempeh has a nutty flavor and a hearty texture. Seitan is chewy and absorbs flavors well. Both options work great in this dish. You can use: - Tempeh, cubed and sautéed - Seitan, sliced and fried These choices add variety and keep your meals interesting. For a gluten-free version, swap soy sauce with tamari. Tamari is a great alternative that tastes similar. You can also use coconut aminos for a sweeter taste. For thickening, use: - Cornstarch, as in the original recipe - Arrowroot powder, as a gluten-free option These adaptations ensure you enjoy the same flavors without gluten. To keep your General Tso’s Tofu fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the leftovers in the fridge right after they cool down. Aim to eat the leftovers within 3 days for the best taste and safety. When you want to enjoy your leftovers, use the stovetop for the best texture. Heat a non-stick skillet over medium heat. Add a splash of oil if needed. Then, add your tofu and veggies and stir until heated through. This method keeps everything crispy. You can also use the microwave, but be careful not to overheat it. Microwave in short bursts for about 30 seconds. Stir in between to avoid sogginess. You can freeze General Tso’s Tofu, but it may change the texture. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It can be frozen for up to 2 months. When you're ready to eat, thaw it in the fridge overnight. Reheat using the stovetop method for the best results. This way, you’ll get a tasty meal ready in no time! Yes, you can make General Tso's Tofu ahead of time. To prepare it, cook the tofu and veggies as directed. Store them in an airtight container in the fridge for up to three days. When ready to serve, just heat it in a pan or microwave. The flavors will deepen, making it even tastier. If you need a substitute for hoisin sauce, you can use soy sauce mixed with a bit of brown sugar. This mix will give you a similar sweet and salty flavor. You can also try mixing soy sauce with peanut butter for a nutty twist. To make tofu less soggy, press it well before cooking. Wrap the tofu in a towel and place a weight on it for at least 20 minutes. This removes excess moisture. After pressing, coat the cubes with cornstarch. Fry them in hot oil until they turn golden and crispy. This will create a nice texture. Yes, this recipe is great for meal prep. Cook the tofu and veggies, then store them separately in airtight containers. You can reheat them together, or keep them apart to maintain texture. This way, you have a quick and healthy meal ready to go! This post covered a simple recipe for General Tso's Tofu. We discussed main ingredients like tofu, vegetables, and savory sauces. You learned about cooking steps, tips for crispy tofu, and how to store leftovers. In summary, this dish is easy to customize and enjoy. With a few tweaks, it fits your taste and needs. Try out the recipe and have fun with variations. You’ll create a tasty meal that is satisfying and healthy.

Better-Than-Takeout General Tso’s Tofu

Satisfy your cravings with this Better-Than-Takeout General Tso’s Tofu recipe! Delight in crispy tofu tossed with vibrant veggies and a sweet-spicy sauce that's easy to make at home. In just 40 minutes, you can whip up a delicious meal that’s both hearty and nutritious. Serve it over steamed rice or quinoa for a complete dish. Click through for the full recipe and bring restaurant-quality flavors to your kitchen!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

1 tablespoon cornstarch

3 tablespoons vegetable oil (divided)

1 bell pepper (red or green), diced

1 cup broccoli florets

2 green onions, sliced (for garnish)

For the Sauce:

¼ cup soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 inch ginger, minced

1 teaspoon red pepper flakes (adjust for spice preference)

Instructions
 

Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel or paper towels and place a weight on top. Let it sit for at least 20 minutes.

    Once pressed, cut the tofu into bite-sized cubes and place in a bowl. Sprinkle cornstarch over the tofu and toss gently to coat each piece evenly.

      In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the coated tofu cubes and fry until golden and crispy on all sides (about 6-8 minutes). Once cooked, remove from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced bell pepper and broccoli florets for about 3-4 minutes until they are tender-crisp.

          While the vegetables cook, prepare the sauce by mixing the soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, minced garlic, minced ginger, and red pepper flakes in a bowl.

            Add the crispy tofu back into the skillet with the sautéed vegetables. Pour the prepared sauce over the tofu and veggies. Stir well to coat everything in the sauce, cooking for an additional 2-3 minutes until heated through.

              Remove from heat and garnish with sliced green onions.

                Prep Time: 25 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Serve the General Tso’s Tofu over a bed of steamed jasmine rice or quinoa, and drizzle with additional sesame oil for added flavor. Garnish with sesame seeds and extra green onions for a colorful touch.