General Tso's Tofu
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of General Tso's Tofu calories by ingredient
Introduction
We love anything spicy and this dish packs the flavor. I've reduced the amount of sugar in the sauce by half in this version. This meal requires a little prep work but comes together quickly. Great for busy weeknights! We love anything spicy and this dish packs the flavor. I've reduced the amount of sugar in the sauce by half in this version. This meal requires a little prep work but comes together quickly. Great for busy weeknights!Number of Servings: 4
Ingredients
-
16 oz. extra firm tofu
1 egg
3/4 c. corn starch
1 T sesame oil
1 T fresh ginger, minced
3 cloves garlic, minced
1-2 tsp ground ginger (optional)
3 spring onions
1 green bell pepper chopped
1/2 red onion chopped
1 c. kale, chopped
Sauce:
2/3 c. salt free vegetable stock
2 T low sodium soy sauce
1 T cider vinegar
2 T sugar
red pepper flakes (to taste, we like spicy so I add at least 1 tsp.)
1 T cornstarch + 2 T water
Tips
*For best tofu texture, freeze the night before. When I buy tofu, I get it pre-cut into cubes which saves time, and it goes right in the freezer. When I want to make this I can just pull it out the night before.
**Using a large pan is key for frying the tofu, the more room you have the easier is to turn the tofu.
Directions
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.