General Tso’s Tofu Stir-fry
with rice

Name: General Tso’s Tofu Stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, cubed (vacuum-packed preferable); 12 oz Broccoli, chopped; 1 Bell peppers, red, diced; 1 Tbsp Oil, cooking; 1 Tbsp Cornstarch; 2 Tbsp Water; 3 cloves Garlic, chopped; 2 tsp Ginger (opt), grated; 1 cup Stock, any type; 1/4 cup Soy sauce, low-sodium; 3 Tbsp Hoisin sauce; 2 Tbsp Brown sugar; 2 Tbsp Vinegar, rice; 1 tsp Red pepper flakes (more or less, to taste); 1 tsp Oil, toasted sesame; 1 cup Rice, white or brown

Active: 35 Total: 35

Original GF Paleo Vegetarian

This Chinese takeout-inspired favorite was last featured in 2020, but this time around we're serving it over rice. The homemade sauce is more flavorful and balanced than the often too-sweet takeout versions.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.

Ingredients

Metric

Servings:

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

White or Brown Rice:

Rice, white or brown - 1 cup

Prep

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)
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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)
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)

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Make

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.)
Add tofu to vegetables and saute until tofu is warmed through, 3 to 4 minutes more.
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.
Whisk together cornstarch and water. Pour into sauce, stirring to combine.
When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and tofu.
If rice was made ahead, reheat in the microwave.
Serve General Tso’s tofu and vegetables over rice. Enjoy!

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