Description
A recipe for a plant-based version of General Tso’s Chicken featuring crispy coated pieces in a sweet and tangy sauce.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil for frying
- 1/2 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 cup vegetable broth
- 1/4 cup chopped scallions for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- In a medium bowl, combine the cornstarch, flour, salt, and pepper. Toss the pressed tofu cubes in the mixture until evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu in batches until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove the tofu and place it on a paper towel-lined plate. Drain excess oil from the skillet, leaving about 1 teaspoon.
- In the same skillet, combine the soy sauce, rice vinegar, brown sugar, maple syrup, sesame oil, ginger, and garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Pour in the vegetable broth and bring the sauce back to a gentle simmer.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens enough to coat the back of a spoon.
- Return the crispy tofu to the skillet. Toss gently to coat all pieces evenly with the sauce. Cook for 1-2 minutes until heated through.
- Remove from heat. Garnish with chopped scallions and sesame seeds before serving.
Notes
- Pressing the tofu thoroughly removes excess water, which helps it crisp up better during frying.
- For extra heat, add 1/2 teaspoon of red pepper flakes to the sauce mixture.
- Serve immediately over steamed rice or noodles.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Frying and Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 22
- Sodium: 950
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 0
Keywords: General Tso Chicken, Plant Based, Tofu Recipe, Vegan Asian Food, Crispy Tofu