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General Tso’s Tofu Stir-fry
with farro

Active: 35 min Total: 35 min
We've made a few small changes to this Chinese take-out-inspired favorite since it was featured in 2019, including increasing its sweet and savory sauce.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
General Tso’s Tofu Stir-fry:
  • Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
  • Broccoli - 12 oz , chopped
  • Bell peppers, red - 1 , diced
  • Oil, cooking - 1 Tbsp
  • Cornstarch - 1 Tbsp
  • Water - 2 Tbsp
General Tso’s Sauce:
  • Garlic - 3 cloves , chopped
  • Ginger (opt) - 2 tsp , grated
  • Stock, any type - 1 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Hoisin sauce - 3 Tbsp
  • Brown sugar - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Red pepper flakes - 1 tsp (more or less, to taste)
  • Oil, toasted sesame - 1 tsp
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup

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. Farro - (Skip if made ahead for Monday.) 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 - Prep as directed. Combine broccoli and bell peppers in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  4. Make sauce - Combine stock, garlic, ginger, soy sauce, Hoisin sauce, sugar, vinegar, red pepper flakes, and toasted sesame oil. (Can be done up to 5 days ahead)

Make

  1. Heat a wok or skillet with cooking oil over medium heat. Add broccoli and bell peppers and saute until broccoli is starting to soften, 3 to 4 minutes. (If you would like the broccoli very tender, you can add a splash of water and cover the pan with a lid. This steaming step will help broccoli to cook all the way through.)
  2. Add tofu to vegetables and saute until tofu is warmed through, 3 to 4 minutes more.
  3. Move tofu and vegetables to the sides of the pan. Give sauce a stir and pour it into the center of the pan. Bring to a simmer.
  4. Whisk together cornstarch and water. Pour into sauce, stirring to combine.
  5. When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and tofu.
  6. If farro was made ahead, reheat in the microwave.
  7. Serve General Tso’s tofu and vegetables over farro. Enjoy!

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