Best General Tsos Tofu Stir Fry Recipes

General Tso's Tofu image

Provided by Soup Loving Nicole

Time 1h

Yield 4

Number Of Ingredients 13

1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons maple syrup
2 tablespoons sambal oelek
1 tablespoon rice vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
2 teaspoons cornstarch
2 medium (4-1/8" long)s green onions, chopped
5 tablespoons cornstarch
3 tablespoons olive oil

Steps:

Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

Nutrition Facts : Calories 298 calories, Carbohydrate 25.8 g, Fat 18.5 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 1455.9 mg, Sugar 9.9 g

General Tso's Tofu Stir-fry image

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

One 250-gram (9-ounce) block extra-firm tofu
2 to 3 tablespoons cornstarch
4 tablespoons sunflower oil
3 tablespoons rice vinegar
3 tablespoons reduced salt soy sauce
1 tablespoon hoisin sauce
1 tablespoon soft brown sugar
1 tablespoon sesame oil
One 2-centimetre (3/4-inch) piece of ginger, peeled and grated
2 garlic cloves, thinly sliced
1 red chile, very thinly sliced

Steps:

Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.