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GENERAL TSO'S TOFU

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General Tso’s Tofu served on spiralized zucchini noodles.

This easy-to-make sweet & spicy tofu has been a hit with all of my taste and recipe testers. It’s a healthier, gluten-free vegan version of the classic General Tso’s Chicken. Serve it with rice, noodles, or spiralized or roasted vegetables for a quick, nutritious-and-delicious weekday meal.

Recipe adapted from Vegetarian Times Magazine.

Ingredients (2 to 4 servings):

  • 1 14-oz package (400 grams) firm tofu, drained

  • 2 tsp gluten-free coconut aminos (or soy sauce)

  • 2 tsp rice vinegar

  • 1 tsp mirin 

  • 1 tsp avocado oil

  • 1 clove garlic, minced

  • 1 to 2 tsp grated fresh ginger, adjusted to taste

  • 1 Tbsp arrowroot starch (or cornstarch)

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Sauce

  • 1/2 cup vegetable or bone broth

  • 2 Tbsp Lakanto Golden sugar-free monk fruit sweetener (or brown sugar)

  • 1 1/2 Tbsp gluten-free coconut aminos (or soy sauce)

  • 4 tsp mirin 

  • 2 tsp rice vinegar

  • 2 tsp sesame oil

  • 2 tsp arrowroot starch (or cornstarch)

  • 1 1/2 tsp Good Food For Good ketchup

  • 1/2 tsp sambal oelek chili sauce (optional)

  • 2 tsp avocado oil 

  • 4 green onions, chopped (approximately 1/3 cup), plus more for serving

  • 1 clove garlic, minced

  • 2 tsp grated fresh ginger

Optional, for serving:

  • rice (regular, cauliflower, or konjac) or noodles or spiralized vegetables

  • diced green onions, Rich Greens micro greens, sesame seeds, Eaton Hemp toasted hemp seeds and/or hemp hearts, sriracha or sambal oelek, roasted lentils or chickpeas for crunch, or toppings of choice

Directions for Tofu:

  1. Cut tofu block into two broad slabs.  Wrap the tofu in a clean, highly absorbent dish towel (or paper towel) and put a heavy skillet on top.  Allow it to sit for 30 minutes to absorb the excess moisture. Unwrap and cut into 1-inch (2.5 cm) cubes.

  2. Combine coconut aminos or soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu and toss to coat. Marinate for a minimum of 30 min, or overnight if possible.

  3. Preheat oven to 350°F and line a baking sheet with parchment. Sprinkle arrowroot powder over tofu and turn to coat evenly. Spread on baking sheet and bake for 30 to 40 minutes, or until firm and crispy, turning several times so that it browns evenly.

Directions for Sauce:

  1. Whisk together broth, sweetener, coconut aminos or soy sauce, mirin, vinegar, sesame oil, arrowroot starch, ketchup, and sambal oelek in a small bowl. Set aside.

  2. Heat oil in a large skillet over medium-high heat.  Add green onions, garlic, and ginger, and sauté for 1 minute. Add broth mixture, and cook or another 1 to 2 minutes, or until thickened.

  3. Add tofu and stir to coat evenly. Serve warm with rice, noodles, or spiralized or roasted vegetables and toppings of choice.

This recipe is best served immediately, however leftovers can be stored in an airtight container in the fridge for 4 to 5 days. I prefer to store the sauce and tofu separately and mix together and heat just before serving.

General Tso’s Tofu served on zero-carb konjac noodles with roasted broccoli, tomatoes-on-the-vine, microgreens, Eaton Hemp hemp hearts, and sambal oelek on the side.