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General Tso’s Tofu
with broccoli / farro

Active: 30 minTotal: 30 min

This was a popular meal in 2018, but we've used our community members' feedback to make it even better! A thicker sauce and added color / flavor from red bell peppers make this quick meal a delicious (and much healthier) variation on the take-out classic.
Smarts: If you cooked farro earlier in the week, this meal is great served over that hearty grain. It can, of course, also be served over rice.

Tags

Ingredients

Servings:
4
Metric
General Tso’s Tofu with Farro:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
  • Broccoli - 12 oz, chopped
  • Bell peppers, red - 1, diced
  • Garlic - 2 cloves, chopped
  • Ginger (opt) - 1 tsp, grated
  • Stock, any type - 1/2 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Red pepper flakes - 1 tsp (use less if you prefer less spice)
  • Oil, toasted sesame - 1 tsp
  • Cornstarch - 1 Tbsp + 1 Tbsp
  • Water - 2 Tbsp
  • Oil, cooking - 2 Tbsp + 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Cook farro - (Skip if made ahead for Tuesday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  3. Broccoli / Bell peppers / Garlic / Ginger - Combine broccoli and bell peppers in one container. Store garlic and ginger in another container. (Can be done up to 5 days ahead)
  4. Make sauce - Combine stock, soy sauce, garlic, ginger, brown sugar, vinegar, red pepper flakes, and sesame oil. (Note: Use more or less red pepper flakes depending on how much spice you’d like.) (Can be done up to 5 days ahead)
  5. Tofu - Season tofu with some salt and pepper. Toss with first part of cornstarch.
  6. Make slurry - Whisk together second part of cornstarch and water.

Make

  1. Heat a wok or skillet with first part of cooking oil over medium heat. Add tofu and saute until tofu is golden brown on all sides, 6 to 7 minutes. Set tofu aside.
  2. Add second part of cooking oil to pan and increase heat to medium-high. Add broccoli and bell peppers. Saute until nearly tender, 3 to 4 minutes (at this point, the vegetables will still have a bit of crunch; if you’d like them more tender, add a splash of water and continue to saute until cooked to your liking).
  3. Add tofu back to pan and pour sauce over top.
  4. When sauce begins to simmer, give cornstarch slurry a stir and add it to sauce.
  5. Cook everything together, stirring constantly, until sauce thickens and coats tofu and vegetables, ~2 minutes more.
  6. If farro was made ahead, reheat in the microwave.
  7. Serve tofu and vegetables over farro. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 29 reviews

Used seitan instead of tofu; delicious and quick & easy

By: Jennifer
Posted: Aug 11, 2019
Diet: Vegetarian

Really delicious and very quick to come together

By: David
Posted: Aug 10, 2019
Diet: Paleo

Easy & tasty

By: Mel
Posted: Aug 10, 2019
Diet: Original

Loved this! Easy and delicious and loved the farro as the grain! A great change of pace from rice.

By: Amanda
Posted: Aug 10, 2019
Diet: Vegetarian

Easy and tasty. I felt like it needed *something*.... perhaps some green onions?

By: stephanie
Posted: Aug 10, 2019
Diet: Vegetarian

This was my favorite variant of the classic cooksmarts stir fry. Something about the General Tso's sauce made it excellent

By: Caitlin
Posted: Aug 10, 2019
Diet: Vegetarian