Time
0 min
Serving
4 persons
Calories
298
Crispy tofu coated in a spicy, sweet, and salty sauce. I'm not a vegetarian but this is the best General Tso's dish I've had. I like to serve it over rice and garnish with sesame seeds and green onions.
Ingredients
- extra-firm tofu: 1 pack (14 ounce pack, cut into 1/2 inch cubes)
- soy sauce: 2 Tbsp
- sesame oil: 1 tsp
- soy sauce: 3 Tbsp
- maple syrup: 3 Tbsp
- sambal oelek: 2 Tbsp
- rice vinegar: 1 Tbsp
- garlic: 1 Tbsp (minced)
- sesame oil: 2 tsp
- cornstarch: 2 tsp
- green onions: 2 piece (chopped)
- cornstarch: 5 Tbsp
- olive oil: 3 Tbsp
Metric Conversion
Stages of cooking
-
Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
-
Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
-
Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
-
Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
-
Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
-
Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.
