General Tso’s Tofu

Here you see Brown Rice topped with 

Steamed Broccoli and General Tso's Tofu.

Serves 4

Recipe from Vegetarian Times Magazine

Adapted and Husband-Tested in Alice’s Kitchen

By roasting instead of deep-frying the marinated tofu, you’ll still get the crispy-on-the-outside, tender-on-the-inside texture without all the fat.  And that, my friends, will make this usual take-out meatless dish a favorite.  To save time, make the marinade and the sauce in advance.

Crispy Tofu

1 16-oz. pkg. firm tofu, drained

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1 teaspoons mirin (rice wine)

1 teaspoons vegetable oil

1 clove garlic, minced

½ teaspoon grated fresh ginger

1-2 Tablespoons cornstarch   

Sauce

½ cup low-sodium vegetable broth (I used Homemade Vegetable Broth.)

1 Tablespoon honey (Use agave syrup or sugar to make this a vegan dish.)

1½ Tbs. low-sodium soy sauce

4 teaspoons mirin (rice wine)

2 teaspoons rice vinegar

2 teaspoons sesame oil

2 teaspoons cornstarch

1½ teaspoons tomato paste

½ teaspoon sambal oelek chili paste, optional (I used Sriracha Sauce.)

2 teaspoons vegetable oil

4 green onions, green parts chopped

1 clove garlic, minced

½ teaspoon grated fresh ginger

Accompaniments

2 cups steamed broccoli

2 cups brown rice

To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in a clean towel, and place a cookie sheet on top. Place a heavy weight on top of the cookie sheet. (Soup cans, cookbooks, or heavy pot can be used as a weight.)  After about 30 minutes, unwrap the tofu, and cut into 1-inch cubes.

Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate at least 30 minutes or overnight. (Tofu should absorb all liquid.)

Preheat oven to 350°F, and coat baking sheet with cooking spray. Place the cornstarch in a paper bag.  Drop the marinated tofu in the bag and shake until each cube is coated evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, honey, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek or Sriracha Sauce (if using) in small bowl. Set aside.

Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth sauce mixture, and cook 1 minute, or until thickened. Stir in the tofu. Serve with steamed broccoli and rice. 

 

Per Serving (1 cup tofu, 1/2 cup broccoli, and 1/2 cup rice): Calories: 335; Protein: 14 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 42 g;; Cholesterol: 0 mg; Sodium: 332 mg; Fiber: 4 g