General Tso Tofu with Broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.8
  • Total Fat: 13.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.8 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 12.9 g

View full nutritional breakdown of General Tso Tofu with Broccoli calories by ingredient

Number of Servings: 4


    Extra Firm Tofu (1lb package = 16oz or 454g)
    Kame Szechuan Sauce (2 Tbsp)
    Honey (2Tbsp)
    Raw Sugar (turbinado or demerara--4 tsp)
    Garlic Cloves (3 cloves crushed and chopped)
    Rice Vinegar (1 Tbsp)
    Water (1/2 c)
    Broccoli--blanched (2 c)
    Canola Oil
    Cornstarch (2 Tbsp)
    Red Pepper Flakes (3 dashes)


1. Cut open the package of tofu and split the block into 2 equal parts. Cut each block into quarter vertically and then horizontally so that your result looks like medium sized cubes. Toss the cubes in a bowl with 2 Tbsp of Cornstarch.

2. Meanwhile, in a separate bowl, add Szechuan sauce, garlic, raw sugar, rice vinegar, water, honey and red pepper flakes. Stir until the ingredients are completely mixed together and then place the sauce to the side.

3. Heat a skillet with enough canola oil to fill it to about a 1/4 inch. Fry the cubes until golden on all four sides. Take the tofu out of the skillet and reserve 2 Tbsp of Oil (the rest you can pitch.)

4. Add the blanched broccoli to the pan and sauteed for just 1 minute (enough time just to warm the broccoli.) Add the tofu to the skillet and pour the sauce over the tofu and broccol. Toss the ingredients around until thoroughly coated. Serve hot. Brown rice or rice noodles are both ideal accompaniments but I prefer it without the rice.

Serving Size: Makes approximately 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ICOOPER10.