Vegan General Tso's Tofu

Ingredients

This vegan version of General Tso's Chicken replaces the meat with tofu, a protein-rich and versatile ingredient that absorbs flavors well. The sauce is made with vegetable broth, soy sauce, rice vinegar, and agave nectar instead of the traditional chicken broth, sugar, and cornstarch. The dish is also stir-fried with vegetables like broccoli and bell peppers to add more nutrients and texture. We alse have the original recipe for General Tso's Chicken, so you can check it out.

• 1 block (14 oz/400g) firm tofu, drained and pressed 1 block (14 oz/400g) firm tofu, drained and pressed
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
• 2 tbsp (30ml) soy sauce 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) rice vinegar 2 tbsp (30ml) rice vinegar
• 2 tbsp (30ml) agave nectar 2 tbsp (30ml) agave nectar
• 1 tbsp (15g) minced garlic 1 tbsp (15g) minced garlic
• 1 tbsp (15g) minced ginger 1 tbsp (15g) minced ginger
• 1/2 tsp red pepper flakes 1/2 tsp red pepper flakes
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 2 green onions, sliced 2 green onions, sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (2g saturated)
• Carbohydrates: 20g (10g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cut the tofu into bite-sized cubes and toss them with cornstarch until coated.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add the tofu and stir-fry until golden brown and crispy, about 5-7 minutes. Remove from the pan and set aside.
4. 4.
   In the same pan, add the garlic, ginger, and red pepper flakes and stir-fry for 1-2 minutes.
5. 5.
   Add the bell peppers and broccoli and stir-fry for another 2-3 minutes.
6. 6.
   In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, and agave nectar.
7. 7.
   Pour the sauce into the pan and bring to a boil.
8. 8.
   Add the tofu back into the pan and stir until coated with the sauce.
9. 9.
   Garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Tofu — Pressing the tofu before cooking will help it absorb more flavor and have a firmer texture.

Tips & Tricks

• For extra crispy tofu, freeze it overnight and then thaw it before using.
• You can use other vegetables like carrots, snow peas, or mushrooms in this dish.
• Adjust the amount of red pepper flakes to your liking for more or less heat.
• Serve with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Serving advice

Serve hot with steamed rice or noodles.

Presentation advice

Garnish with sliced green onions and sesame seeds for a pop of color and texture.