General Tso's Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound extra-firm tofu2 cups broccoli florets1 tablespoon peanut of vegetable oil8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes2 cloves garlic, minced1 teaspoon minced ginger,1 scallion, white and green parts separated and thinly sliced1 teaspoon white sesame seeds, for garnishSauce:3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)2 tablespoons soy sauce2 tablespoons rice vinegar2 teaspoons hoisin sauce2 teaspoons chili sauce2 teaspoons sesame oil2 tablespoons sugar
1:Rinse and drain the tofu, then cut into 1-inch cubes. Blot the tofu all around with paper towels (drying the tofu helps it pan-fry better.)
Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.
Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
Heat 2 tablespoons of the peanut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.
In the same pan, add the remaining 1 tablespoon of peanut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.
Serving Size: Serves 4 as part of a multi-course meal
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHA_SIDHU.
Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.
Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
Heat 2 tablespoons of the peanut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.
In the same pan, add the remaining 1 tablespoon of peanut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.
Serving Size: Serves 4 as part of a multi-course meal
Number of Servings: 4
Recipe submitted by SparkPeople user NATASHA_SIDHU.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 699.2 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Protein: 12.6 g
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