General Tso's Tofu with Broccoli
Ingredients
- 16 oz firm tofu, drained and cut into cubes
- 1 cup chopped broccoli, blanched
- oil
- cornstarch
- sesame seeds
Sauce
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 dried chilis, seeds removed and softened in hot water
- 3 tablespoons soy sauce
- 1.5 tablespoons maple syrup or 1 tablespoon organic sugar
- 1 tablespoon Chinese black vinegar or rice vinegar
- 1 teaspoon corn starch
- 3 tablespoons water
Marinade
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons chili sauce
- a pinch of salt
- a few dashes of white pepper
Preparation
Mix together 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 2 teaspoons chili sauce, a pinch of salt, and a few dashes of white pepper in a shallow bowl, then add the tofu cubes and let them marinate for at least 30 minutes or overnight, flipping occasionally.
Rub the marinated tofu with a thin layer of cornstarch.
Pan fry the tofu in a heated non-stick pan with 2 teaspoons oil until golden brown on all sides, then let it cool.
Add 2 teaspoons of oil to a non-stick pan, saute the minced ginger followed by the minced garlic until aromatic, stirring continuously.
Add the dried chili peppers and stir fry for a few seconds.
Pour in the sauce mixture and let it simmer for a minute or two until slightly thickened.
Add the blanched broccoli and tofu, and toss quickly until all tofu is coated with sauce.
Sprinkle with sesame seeds before serving.
