This General Tso’s Tofu recipe is made with good-for-you ingredients like maple syrup and tamari and served over rice and broccoli for a completely healthy yet delicious meal.
“This tofu tastes like chicken.” <—Miguel’s words! Bold statement, eh? Admittedly, we don’t eat tofu very often. In fact, when I told him we were having tofu for dinner last week, I’m pretty sure he said “ugh”, which kind of makes me hate him a little bit. Little did he know that I was marinating the tofu in general tso’s sauce (vegan general tso’s sauce), because if he did then he wouldn’t have shrugged.
This general tso’s tofu recipe is a recipe from vegan chef Chloe Coscarelli’s new book, Chloe Flavor, a book filled with 125 vegan recipes! To be honest, I couldn’t wait to dig in. Cookbooks excite me for a multitude of reasons. I love seeing the recipes (obviously…), but I also love looking at the photographs and the styling and just the overall look and feel of the book, and I gotta say, this book is GORGEOUS.
For the launch of her book, Chloe partnered with Nasoya, who was kind of enough to send me a few coupons for their products along with a tofu press !!!!!!!! Yes, it’s that exciting. Gone are the days of me pressing my entire body weight onto the tofu to release the moisture. I LOVE MY TOFU PRESS. I know, welcome to 2018, Erin. Besides getting to use my fancy new tofu press, I really love this recipe because she uses maple syrup in the marinade, which to my knowledge is new to me. The result? A sweet and salty orange “chicken” ish — general tso’s— sauce that will leave your taste buds wanting more.
She recommends serving the tofu over rice and broccoli, which I did. Once the tofu’s been pressed, the whole meal comes together in under 30 minutes— my kind of meal!
Disclaimer: I was gifted the cookbook and tofu press, but all opinions are my own. Thank you for your continued support!
- For the tofu:
- 1 (16 oz.) package extra firm tofu, pressed (I used Nasoya)
- 2 tbsp tamari
- ¼ cup cornstarch
- For the stir fry:
- ¼ cup pure maple syrup
- 2 tbsp tamari
- 1 tbsp sriracha
- Juice of 1 orange
- 1 tbsp cornstarch
- 2 tbsp vegetable, or oil or choice
- 4 scallions*, cut into ¾-inch pieces
- 2 large strips or orange zest, removed with a vegetable peeler
- 2 garlic cloves, minced
- 2 tsp fresh ginger, minced
- Steamed rice and broccoli for serving
- Sesame seeds for garnish
- Make the tofu: Press the tofu ahead of time. Then, in a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat--the cornstarch will become goopy; set aside.
- Make the stir fry: In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and corn starch until the corn starch has dissolved.
- In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed.
- Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down.
- Add the sauce and reduce heat to low. Cook for about 5 minutes more, until the sauce thickens.
- Serve over rice and broccoli, and garnish with sesame seeds.