General Tso Tofu

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General Tso Tofu. A DELICIOUS, healthy version of the popular takeout dish. Easy, filled with protein, and cooks in just one pan!

Prep: 20

Cook: 25

Total: 45

Servings: servings (6 cups)

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Ingredients

FOR THE TOFU:

14 ounces extra-firm tofu frozen for at least 3 hours if time allows—see recipe Step 1 for more details
3 tablespoons low-sodium soy sauce gluten free if needed, or substitute tamari
1 ½ teaspoons chili-garlic sauce Sambal Oelek
1 ½ teaspoons toasted sesame oil
1 tablespoon honey swap light agave nectar to make vegan
5 tablespoons cornstarch

FOR THE SAUCE:

¼ cup water
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
1 to 2 tablespoons chili garlic sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil

FOR THE STIR FRY:

3 tablespoons canola or grapeseed oil divided
12 ounces broccoli florets, fresh or frozen (about 1 small head)
1 medium red bell pepper seeded and thinly sliced
5 large green onions (or 7 small green onions) white parts (bulbs) removed and cut into 1 1/2-inch pieces (about 1 bunch)
Prepared brown rice for serving
Toasted sesame seeds optional for serving

Instructions

Prepare tofu through Step 3 according to Crispy Tofu . Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.
Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.
In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.
Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.

Notes

TO MAKE AHEAD: Up to 1 day in advance, prepare the tofu through Step 1. Store it in the refrigerator.
TO STORE: Refrigerate tofu in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), about 1 1/2 cups (without brown rice)Calories: 308kcalCarbohydrates: 32gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgPotassium: 582mgFiber: 4gSugar: 12gVitamin A: 1611IUVitamin C: 117mgCalcium: 91mgIron: 3mg