Crispy General Tsos Tofu

Crispy General Tsos Tofu is a game-changer for veggie lovers! This iconic Chinese-inspired dish gets a delightful twist with a crunchy tofu exterior, smothered in a sweet and spicy sauce, and paired with tender broccoli florets.

It’s a flavorful, satisfying, and ridiculously easy meal to whip up!

Ingredients

• 1 block of extra-firm tofu, drained and cut into bite-sized cubes
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 2 cloves of garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets
• 1/4 cup chopped scallions, for garnish
• Sesame seeds, for garnish

Instructions

In a shallow dish, whisk together cornstarch, salt, and pepper.

Add the tofu cubes and toss to coat evenly, shaking off excess.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the tofu and cook until golden brown and crispy on all sides, about 5-7 minutes.

Remove the tofu from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and grated ginger and cook for 30 seconds, until fragrant.

In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes.

Pour the sauce into the skillet and bring to a simmer.

Add the broccoli florets to the skillet and cook for 2-3 minutes, until tender but still crisp.

Return the crispy tofu to the skillet and toss to coat in the sauce.

Cook for an additional 1-2 minutes, until the tofu is well coated.

To serve, garnish with chopped scallions and sesame seeds.

Notes

For the cornstarch coating, make sure to press the tofu cubes gently to adhere the coating evenly and prevent excess from falling off during cooking.

When browning the tofu, don’t overcrowd the skillet.

Cook in batches if necessary, to ensure each cube gets enough room to crisp up nicely.

To prevent the broccoli from getting mushy, cook it just until tender but still crisp, then immediately remove from heat.

For an extra crispy coating, pat the tofu dry with a paper towel before coating with cornstarch to remove excess moisture.

To make this recipe gluten-free, swap the soy sauce with a gluten-free alternative.

For a spicier kick, add more red pepper flakes to taste.

To prep ahead, coat the tofu cubes with cornstarch and store in an airtight container in the refrigerator for up to 24 hours.

Nutrional Value

• Total Fat: 24g
• Saturated Fat: 3.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 20g