As I mentioned before in my lemon tofu recipe post, Alex and I went on completely plant-based diet for two weeks earlier this fall, and in the process I made quite a few vegetarian alternatives for some of my favorite Chinese take-out dishes. I’ve always been a sucker for General Tso’s, and I’ve actually made this recipe several times before–both with tofu and substituting chicken. After quite a bit of testing, though, I think I’ve finally perfected it! This was so flavorful and delicious, and one of the main benefits of working with tofu (for me, at least) is that I don’t have to deal with raw meat. Hell yeah! I’ll definitely be adding this to our rotation of regular meals.
This recipe makes three (3) servings.
Tofu Marinade Ingredients:
- 1 1/2 blocks (about 21oz) firm tofu
- 1/3 cup cornstarch
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 tsp white pepper
Sauce Ingredients:
- 1 cup vegetable broth
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar
- 2 tbsp mirin
- 2 tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp cornstarch + water
- 2 tsp lime juice
- 1 tsp lime zest
- 1 tsp red pepper flakes
- 1 tsp white pepper
- 1/2 tsp onion powder
Directions:
- Wrap tofu in paper towels and press for 90 minutes (1 1/2 hours), exchanging the wet towels for dry towels every 30 minutes.
- Slice pressed tofu into 1 inch cubes and set aside.
- In a small mixing bowl, combine all marinade ingredients except for cornstarch. Stir to combine, then add sliced and pressed tofu to marinade. Seal with plastic wrap and store in the fridge to marinate for at least 1 hour.
- When your tofu has finished marinating, preheat oven to 350F.
- Remove tofu from fridge and add 1/3 cup cornstarch. Toss gently to ensure all pieces are coated.
- Spread tofu on baking sheet and bake for 45 minutes, flipping halfway through.
- In a small saucepan, add all sauce ingredients except cornstarch +water mixture, lime juice, and lime zest. Stir to combine.
- Bring sauce to a boil then reduce heat to a simmer. Let simmer for 10-15 minutes. Add cornstarch + water mixture, lime juice, and lime zest. Stir to combine, and let simmer for an additional 2-3 minutes or until the sauce has begun to thicken.
- Toss crispy tofu in the warm sauce and serve immediately with rice, roasted broccoli, and roasted cauliflower. Top with sesame seeds and additional lime zest.
Crispy Oven-Baked General Tso’s Tofu
Servings: 3 servings
Calories: 344kcal
Ingredients
Tofu Marinade Ingredients:
- 1 ½ blocks firm tofu about 21oz
- ⅓ cup cornstarch
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp sesame oil
- ½ tbsp garlic minced
- ½ tbsp ginger minced
- 1 tsp white pepper
Sauce Ingredients:
- 1 cup vegetable broth
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- ¼ cup light brown sugar
- 2 tbsp mirin
- 2 tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 2 tsp cornstarch + water
- 2 tsp lime juice
- 1 tsp lime zest
- 1 tsp red pepper flakes
- 1 tsp white pepper
- ½ tsp onion powder
Instructions
- Wrap tofu in paper towels and press for 90 minutes (1 ½ hours), exchanging the wet towels for dry towels every 30 minutes.
- Slice pressed tofu into 1 inch cubes and set aside.
- In a small mixing bowl, combine all marinade ingredients except for cornstarch. Stir to combine, then add sliced and pressed tofu to marinade. Seal with plastic wrap and store in the fridge to marinate for at least 1 hour.
- When your tofu has finished marinating, preheat oven to 350F.
- Remove tofu from fridge and add ⅓ cup cornstarch. Toss gently to ensure all pieces are coated.
- Spread tofu on baking sheet and bake for 45 minutes, flipping halfway through.
- In a small saucepan, add all sauce ingredients except cornstarch +water mixture, lime juice, and lime zest. Stir to combine.
- Bring sauce to a boil then reduce heat to a simmer. Let simmer for 10-15 minutes. Add cornstarch + water mixture, lime juice, and lime zest. Stir to combine, and let simmer for an additional 2-3 minutes or until the sauce has begun to thicken.
- Toss crispy tofu in the warm sauce and serve immediately with rice, roasted broccoli, and roasted cauliflower. Top with sesame seeds and additional lime zest.
2 comments