General Tso's Tofu

35 Minutes

6 Servings

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  • 4 tbsp Vegetable Oil

  • 2 Blocks of Extra Firm Tofu, diced into cubes

  • ½ cup Cornstarch, to coat

  • 4 tbsp Vegetable Oil

  • 6 tbsp Green Onions, chopped

  • 2 cloves Garlic, minced

  • 12 Red Chiles, dried whole

  • 2 strips Orange Zest

  • 1 cup Sugar

  • ½ tsp Ground Ginger

  • 2 tbsp Rice Vinegar

  • ½ cup Tamari or Soy Sauce (sodium reduced)

  • 4 tsp Sesame Oil

  • 4 tbsp Peanut Oil

  • 6 tbsp No Chicken Broth

  • 4 tsp cornstarch to 1 cup of water, whisk together


  1. Heat oil in a non-stick pan or wok.

  2. Carefully add the tofu and cook until lightly brown.

  3. Set aside on paper towels.

  4. Heat 4 tbsp of vegetable oil in a wok or large skillet over high heat.

  5. Stir in the green onions, garlic, whole chiles, and orange zest.

  6. Cook and stir a minute or two until garlic is gold and chiles brighter.

  7. Then add Sugar, Ground Ginger, Rice Vinegar, Tamari or Soy Sauce (sodium reduced), Sesame Oil, Peanut Oil, and No Chicken Broth. Bring to boil and cook 3 minutes

  8. Then add cornstarch combine with water

  9. Stir until thickened

  10. Add Tofu back in to reheat.

Serve with steamed broccoli and rice

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