General Tso’s Tofu (Vegan)

Directions

1. If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.

2. Prep/chop garlic and ginger at this time. Set aside.

3. 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.

4. Heat a large pan over medium heat. In the meantime cut tofu into even pieces, about 3/4-inch cubes.

5. Add tofu to a mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.

6. Add cornstarch and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp.

7. To the hot skillet, add 2 Tbsp (amount as original recipe is written // adjust if altering batch size) neutral oil and let warm for 30 seconds. Then add tofu to the pan (leaving any excess cornstarch behind).

8. Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden-brown crust. Remove tofu from the pan as it’s finished browning. Set aside.

9. Return skillet to the burner and increase heat to medium-high. Add 1 Tbsp.) sesame oil

10. Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.

11. Remove pan from heat and add sesame seeds (optional). Toss to coat.

12. Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.