General Tso's Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz. extra firm tofu1 egg3/4 c. corn starch1 T sesame oil1 T fresh ginger, minced3 cloves garlic, minced1-2 tsp ground ginger (optional)3 spring onions1 green bell pepper chopped1/2 red onion chopped1 c. kale, choppedSauce:2/3 c. salt free vegetable stock2 T low sodium soy sauce1 T cider vinegar2 T sugarred pepper flakes (to taste, we like spicy so I add at least 1 tsp.)1 T cornstarch + 2 T water
As with any stir fry, prep all veggies and seasonings before you begin cooking. You'll be moving fast and won't have time to mince garlic etc. Mix sauce ingredients together and SET ASIDE.
Drain tofu, squeezing gently to remove extra moisture*. Cut into one inch pieces, smaller is better here so the flavors are more fully absorbed. Heat sesame oil in a large pan** over medium heat.
Whisk the egg with 3 T water. Dip each tofu piece (sorry) into the egg and then the cornstarch. Add directly to the frying pan. Once all tofu is coated and in the pan, cook until all sides are golden brown. Turn tofu onto a plate.
Spray the pan with cooking spray and raise the temperate to medium high. Add green peppers and onions and cook until the begin to caramelize (2-3 minutes). Add fresh ginger, garlic and spring onions. When garlic and ginger are aromatic, reduce temperature, add kale and cover. When kale is wilted, add sauce mixture. When sauce begins to bubble add water/cornstarch to thicken. Take off heat.
Immediately before serving add tofu to pan. Don't worry if it's cooled, your sauce is still scalding hot and the tofu will warm quickly. Serve over brown rice and enjoy!
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAMP_IT.
Drain tofu, squeezing gently to remove extra moisture*. Cut into one inch pieces, smaller is better here so the flavors are more fully absorbed. Heat sesame oil in a large pan** over medium heat.
Whisk the egg with 3 T water. Dip each tofu piece (sorry) into the egg and then the cornstarch. Add directly to the frying pan. Once all tofu is coated and in the pan, cook until all sides are golden brown. Turn tofu onto a plate.
Spray the pan with cooking spray and raise the temperate to medium high. Add green peppers and onions and cook until the begin to caramelize (2-3 minutes). Add fresh ginger, garlic and spring onions. When garlic and ginger are aromatic, reduce temperature, add kale and cover. When kale is wilted, add sauce mixture. When sauce begins to bubble add water/cornstarch to thicken. Take off heat.
Immediately before serving add tofu to pan. Don't worry if it's cooled, your sauce is still scalding hot and the tofu will warm quickly. Serve over brown rice and enjoy!
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAMP_IT.
Nutritional Info Amount Per Serving
- Calories: 311.0
- Total Fat: 11.9 g
- Cholesterol: 46.5 mg
- Sodium: 328.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 2.6 g
- Protein: 15.3 g
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