General Tso’s Tofu Stir-Fry

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General Tso’s Tofu Stir-Fry

Recipe:

Ingredients:

FOR SERVING optional
4 cups cooked white or brown rice
Steamed broccoli
STIR-FRY SAUCE
2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or sub white vinegar)
1/4 cup maple syrup
3 Tbsp tamari or soy sauce (or coconut aminos)
1 Tbsp water
TOFU

12 ounces extra-firm tofu
3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup
4-5 Tbsp cornstarch
2 Tbsp neutral oil (such as grape seed or avocado)
STIR-FRY
1 Tbsp sesame oil
1 bundle green onions (bulbs removed, roughly chopped)
4-7 dried Thai red chilies (omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
Sesame seeds, for garnish (optional)

Instructions:

If serving with rice and broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for ~4-6 minutes. Otherwise, move onto the next step.
Drain tofu and wrap it in a clean, absorbent towel. Set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
Prep/chop green onions, garlic, and ginger at this time. Set aside.
While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).

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