General Tso’s Tofu

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Chef Chloe Coscarelli for Chloe Flavor

The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!

Tofu

1 (16-ounce) package extra-firm tofu, pressed and cubed

2 tablespoons tamari

¼ cup cornstarch

Stir-Fry

¼ cup pure maple syrup

2 tablespoons tamari

1 tablespoon sriracha

Juice of 1 orange

1 tablespoon cornstarch

2 tablespoons vegetable oil, plus more as needed

4 scallions, cut into ¾-inch pieces

2 large strips of orange zest, removed with a vegetable peeler

2 garlic cloves, minced

2 teaspoons minced fresh ginger

Steamed rice and/or broccoli, for serving

Sesame seeds, for garnish

**MAKE IT GLUTEN-FREE: Use gluten-free tamari

Preparation

  1. Make the tofu: In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy
  2. Make the stir-fry: In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
  3. In a large nonstick skillet, heat the oil over medium-high heat
  4. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
  5. 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
  6. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
  7. Serve over rice, garnished with sesame seeds
  8. Tip CRISPY TOFU: The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side

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