General Tso’s Tofu
Author: Nicole
Ingredients
  • 14 ounces extra firm tofu, drained
  • 3-inch piece of ginger, peeled and minced
  • 3 medium garlic cloves, minced
  • 1 jalapeño pepper (or other hot pepper), seeds removed and finely chopped (see Notes)
  • 4 tablespoons soy sauce or tamari (see Notes)
  • 2 tablespoons white or raw sugar
  • 1 tablespoon rice wine vinegar
  • ¼ cup cornstarch (see Notes)
  • 3 teaspoons, sesame seeds (black and/or white), divided
  • 3 scallions, sliced into 2-inch pieces
  • 1 to 2 tablespoons vegetable or canola oil
  • Kosher salt and freshly ground black pepper
  • Serve with brown rice and vegetable (such as broccoli or asparagus)
Instructions
  1. 30 minutes (or up to a few hours), drain tofu block and wrap in a paper towel and then in a dish towel. Place in a shallow dish, put a small cutting board on top and something heavy (like a small sauce pan). Let sit for 30 minutes on the counter (if draining for longer, place in the refrigerator) to drain the liquid. Alternatively, if you have a tofu press, please use it. Releasing as much moisture as possible ensures your tofu will be crispy.
  2. In a small bowl, stir together ginger, garlic, jalapeño pepper, soy sauce or tamari, white or raw sugar and rice vinegar. Set aside.
  3. Once tofu is drained, cut tofu into 1-inch cubes and place in a medium bowl. Add cornstarch, 2 teaspoons sesame seeds, a pinch of salt and a few grinds of black pepper. Toss tofu to coat with a rubber spatula.
  4. Heat 1 tablespoon of vegetable or canola oil in a large (12-inch) non-stick skillet over medium-high heat. (Since you’re using a non-stick skillet, you likely will only need 1 tablespoon of vegetable or canola oil – add more if you need it.) Add coated tofu and cook, tossing occasionally, until crispy and browned in places, about 5 to 8 minutes. If there’s any cornstarch mixture left in the bowl, stir it into the ginger-garlic sauce as this will help thicken the sauce.
  5. Add the scallion to the skillet and cook, stirring, for 1 to 2 minutes.
  6. Reduce heat to low and add the ginger-garlic sauce and toss. Cook until sauce thickens, about 30 seconds.
  7. Add cooked rice and vegetable to a plate or bowl. Top with crispy tofu. Sprinkle with remaining 1 teaspoon of sesame seeds.
Notes
* If you like hot, add more jalapeño peppers (or other peppers).
* To ensure that this meal is gluten-free, be sure to use gluten-free soy sauce or tamari (which is typically gluten-free) and cornstarch that is labeled ‘gluten-free’ (cornstarch contains no gluten but may have been exposed to cross-contamination). Note that traditional soy sauce contains wheat so it is not gluten-free/wheat-free.
Recipe by Riegl Palate at https://www.rieglpalate.com/general-tsos-tofu/