General Tso's Tofu
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of General Tso's Tofu calories by ingredient
Number of Servings: 4
Ingredients
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1 pound extra-firm tofu
2 cups broccoli florets
1 tablespoon peanut of vegetable oil
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon minced ginger,
1 scallion, white and green parts separated and thinly sliced
1 teaspoon white sesame seeds, for garnish
Sauce:
3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons hoisin sauce
2 teaspoons chili sauce
2 teaspoons sesame oil
2 tablespoons sugar
Tips
the longest of the prep time is the draining and pressing of the tofu. take the block of tofu cut into 3 squares then press liquid out of each square about 10 mins a piece and do other prep work like boil broc and other etc etc.
Directions
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.
Member Ratings For This Recipe
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CD13241998
