General Tso Tofu
Crispy pan-fried tofu coated in a tangy-sweet sauce with ginger, garlic, and chili heat. Served over rice or noodles with stir-fried vegetables.
Ingredients
Method
Press tofu between paper towels under a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and cornstarch until smooth.
Cut bell pepper into 1-inch pieces and broccoli into florets; slice green onion for garnish.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Working in batches if needed, add tofu cubes and cook undisturbed for 3-4 minutes until golden on one side, then turn and cook another 3-4 minutes until all sides are crispy; transfer to a plate.
Add bell pepper and broccoli to the same skillet; stir-fry for 4-5 minutes until vegetables are tender-crisp.
Return tofu to the skillet, then pour in the sauce; toss gently for 1-2 minutes until sauce thickens and coats all ingredients.
Transfer to serving bowls or plates over rice or noodles; garnish with sliced green onion and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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