General Tso's Tofu Stir-Fry
Ingredients
- 16oz firm tofu
- 1 cup chopped broccoli
- 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 cornstarch
- 3 tablespoons water
Marinade
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons chili sauce
- pinch of salt
- 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 to make the marinade, then add in tofu cubes and let them marinate for at least 30 minutes or overnight, flipping occasionally.
When ready, 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 and let cool.
To make the sauce, add 2 teaspoons of oil in a non-stick pan, then sauté ginger followed by garlic until aromatic, stirring continuously.
Add in the chili pepper 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 give it a quick toss until all tofu is coated with sauce.
Sprinkle with some sesame seeds before serving.
