General Tso's Tofu

This better-than-Chinese-take out dish combines crunchy tofu with sriracha, sugar, hoisin and soy sauce for a meal that’s quick and easy.

  • Servings
    2
  • Prep Time
    10 Min
  • Cook Time
    15 Min

Cooking Directions

  • Remove tofu from container. Drain and press tofu.
  • Cut tofu into 1 in. cubes and transfer to a plate. Dust with potato starch until all sides are coated.
  • In a large pan over high heat, add oil. Once oil is hot, add tofu and cook until golden on each side (about 5-7 minutes). Transfer to a paper towel to drain.
  • Add all sauce ingredients, except cornstarch, to a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep whisking until the sauce thickens. Turn off heat and stir in sesame oil, dried chilies and half of the scallions into the sauce.
  • Sprinkle leftover scallions on top of the tofu cubes and pour half of the sauce over. Add more sauce if needed.

This recipe was created by Pickled Plum.

Ingredients

  • 1 pkg. House Foods Tofu Medium Firm, drained and pressed dry
  • 2 Tbsp. vegetable oil
  • 4 scallions, sliced
  • potato starch for dusting

  • ¾ cup low sodium vegetable broth (or chicken broth for more flavor)
  • ½ Tbsp. tomato paste
  • 2 Tbsp. low sodium soy sauce
  • 1½ tsp. sriracha sauce
  • 1 Tbsp. hoisin sauce
  • 3 Tbsp. rice vinegar
  • 1½ Tbsp. granulated sugar
  • 2 Tbsp. cornstarch mixed with 2 Tbsp. water

Optional:

  • 1 tsp. sesame oil
  • 1 tsp. dried red chili flakes
  • 1 tsp. sesame seeds

Nutrition

Amount per serving
Calories 270
Fat 16g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 680mg
Carbohydrates 29
Fiber 2g
Sugar 17g
Protein 5g
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