The Buddhist Chef‘s General Tso’s tofu recipe has been pretty popular on Facebook lately! I thought I’d give it a whirl since it was easy to adapt to WFPB. Instead of using oil to fry the tofu we’re going to bake it instead!
This makes a tasty, almost sweet-flavored stir-fry “meat” and would go well with your favorite stir-fry veggies. I particularly liked the sweet flavor of the ginger and syrup combined with the tang of the Sriracha.
The recipe is very easy, but does take 30 minutes to bake in the oven, so be aware that it takes a little time to make.
Update: After more experimenting with a couple other General Tso’s tofu recipes, I’ve developed a recipe mash-up that I like best. I’ve borrowed from Buddhist Chef and Minimalist Baker, then adjusted it in a way I like best (so far, anyway!).
Servings: makes enough for about 2 full bowls or a little more
Notes: Add as many and whatever kind of veggies you want. A can of stir-fry vegetables or other typical stir-fry veggies would go fine with this. If you are adding extra veggies, double the sauce.
- about 3 cups cooked brown rice, but make however much you want
- about a half bunch of green onions, sliced thin
- about 2 heads steamed broccoli
- 1 block firm tofu
- cornstarch for coating the tofu
- 4 tsp. cornstarch
- 4 large cloves garlic, chopped (or 2 heaping tsp. of minced garlic from a jar)
- 1½ tbs. chopped fresh ginger
- 2-3 tbs. maple syrup (depending on how sweet you want it, I usually add 3 tbs.)
- 3 tbs. soy sauce
- 1 tbs. rice vinegar
- 1 tbs. ketchup
- 1 tbs. water
- a dash or two of chili powder
- Optional: 1 tsp. Sriracha
If you are eating this with brown rice, start cooking that first if you have not done so already. If you are adding in steamed broccoli, start steaming it about the time you put the tofu in the oven to bake.
Cut the block of tofu into cubes, about a dozen, then put them into a bowl or freezer bag and coat them with cornstarch. Gently mix or shake them to coat.
Line a baking pan with parchment paper and bake the tofu in the oven at 350ºF for 15 minutes. Using tongs, turn the tofu cubes on their side, then cook for 15 more minutes.
While the tofu cooks, dump all the sauce ingredients in a large skillet and mix it together. In the last 5 minutes of the tofu’s cook time, begin heating up the sauce skillet over Low heat. Optional: If you would prefer to cook your green onion instead of eating it raw, add it to the skillet as well.
When the tofu has a golden tinge and is slightly crispy to the touch, transfer the cubes from the baking sheet to the sauce skillet. Gently mix it together.Turn the heat to Medium and cook until it thickens around the tofu. If it gets too thick during cooking, add water or more soy saucea little at a time to thin it out.
Then you’re done!