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  • Dinner

General Tao’s Saucy Tofu

Substitute chicken for tofu in this sweet, piquant, deep-fried dish inspired by the cuisine of the Hunan Province of China. Sambal Oelek, a red chili sauce, gives this dish some serious kick. Serve with rice and enjoy as a main or as an side dish to any Chinese-inspired dinner.

Prep Time

Servings

4

12 oz extra firm tofu, cut into ¾-inch (2 cm) pieces (350g)

2 Tbsp cornstarch (30 mL)

3 Tbsp canola oil (45 mL)

1 ½ cups small broccoli florets (375 mL)

5 green onions, cut on diagonal, in 1-inch (2.5 cm) pieces (5)

1 medium red pepper, diced (1)

2 cloves garlic, minced (2)

1 Tbsp minced ginger (5 mL)

Sauce

¼ cup vegetable broth (60 mL)

3 Tbsp sodium reduced soy sauce (45 mL)

3 Tbsp sugar (45 mL)

2 Tbsp rice vinegar (30mL)

1 Tbsp mirin (15 mL)

2 tsp sambal oelek (10 mL)

2 Tbsp cornstarch (30 mL)

2 Tbsp water (30 mL)

3 Tbsp sesame seeds (45 mL)

  1. Place tofu cubes in a large bowl. Toss with 2 Tbsp (30 mL) cornstarch. Heat canola oil in large frying pan, over medium heat. Add tofu cubes and cook and turn tofu until all pieces are nicely browned. Remove tofu and let sit on paper towel to drain excess oil.
  2. Add a little bit more oil to the pan if necessary. Transfer broccoli florets and red pepper to the pan and stir-fry about 2 minutes. Add green onions, garlic, and ginger to the pan. Sauté about 30 seconds to 1 minute.
  3. Meanwhile combine all ingredients of the sauce together, except cornstarch, water and sesame seeds. Add to the frying pan and bring to a boil. Mix cornstarch and water together. Pour into sauce mixture, while stirring, and cook for about 1-2 minutes until mixture thickens.
  4. Toss tofu into the mixture and stir to coat tofu with mixture. Serve with rice and garnish with sesame seeds.

Ingredients

12 oz extra firm tofu, cut into ¾-inch (2 cm) pieces (350g)

2 Tbsp cornstarch (30 mL)

3 Tbsp canola oil (45 mL)

1 ½ cups small broccoli florets (375 mL)

5 green onions, cut on diagonal, in 1-inch (2.5 cm) pieces (5)

1 medium red pepper, diced (1)

2 cloves garlic, minced (2)

1 Tbsp minced ginger (5 mL)

Sauce

¼ cup vegetable broth (60 mL)

3 Tbsp sodium reduced soy sauce (45 mL)

3 Tbsp sugar (45 mL)

2 Tbsp rice vinegar (30mL)

1 Tbsp mirin (15 mL)

2 tsp sambal oelek (10 mL)

2 Tbsp cornstarch (30 mL)

2 Tbsp water (30 mL)

3 Tbsp sesame seeds (45 mL)

Did you know?

Did you know?

Directions

  1. Place tofu cubes in a large bowl. Toss with 2 Tbsp (30 mL) cornstarch. Heat canola oil in large frying pan, over medium heat. Add tofu cubes and cook and turn tofu until all pieces are nicely browned. Remove tofu and let sit on paper towel to drain excess oil.
  2. Add a little bit more oil to the pan if necessary. Transfer broccoli florets and red pepper to the pan and stir-fry about 2 minutes. Add green onions, garlic, and ginger to the pan. Sauté about 30 seconds to 1 minute.
  3. Meanwhile combine all ingredients of the sauce together, except cornstarch, water and sesame seeds. Add to the frying pan and bring to a boil. Mix cornstarch and water together. Pour into sauce mixture, while stirring, and cook for about 1-2 minutes until mixture thickens.
  4. Toss tofu into the mixture and stir to coat tofu with mixture. Serve with rice and garnish with sesame seeds.

Nutritional Analysis

Calories

300

Total Fat

20.8 g

Saturated Fat

2.1 g

Cholesterol

0 mg

Sodium

611 mg

Carbohydrates

26.7 g

Fiber

2.2 g

Sugar

13.1 g

Protein

10.9 g

Potassium

388 mg

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