- 1/2 cup vegetable stock
- 2 tbsp tamari
- 2 tbsp mirin (rice wine)
- 3 tsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp brown sugar
- 1 1/2 tbsp cornstarch
Tofu & veggies:
- 2 tbsp salt
- 1 block extra firm tofu, sliced into 1” cubes
- 3 tbsp cornstarch*
- vegetable oil for frying
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2” piece ginger, minced
- 1 large head of broccoli, chopped into bite size pieces
- 1 red pepper, sliced into 1/4” thick strips
- Toppings (optional): sesame seeds, red pepper flakes, diced green onion
- To prepare the sauce, whisk together the stock, tamari, mirin, vinegar, sesame oil, and sugar and set aside.
- In a small pot, bring 2 cups of water plus 2 tbsp salt to a boil. Then pour over the tofu cubes in a medium bowl and let soak for 15 mins. The heat and salt will draw out excess moisture from the tofu.
- Wrap the tofu cubes in 4 layers of paper towels. Press down with your hands to flatten a bit, and let sit for 15 mins.
- In a large frying pan, add oil about 1/4″ deep and bring to medium-high heat.
- In a medium bowl, evenly coat tofu cubes in cornstarch by adding 1/3 of the cubes at a time and tossing.
- Carefully add tofu to the hot oil and fry on each side for 4 minutes until golden. Drain on a plate lined with paper towels.
- Let the pan and oil cool to room temperature, then discard most of the oil. Leave 1-2 tbsp for heating the remaining ingredients.
- On low heat, cook the onion for 8 mins until translucent, stirring occasionally. Meanwhile, steam the broccoli and red pepper for 5 mins.
- Add the garlic and ginger to the onions and stir for 30 seconds. Add in the steamed broccoli and pepper, and increase heat to medium-low.
- In a small bowl, stir together 1 1/2 tbsp cornstarch and 1 tbsp water to create a slurry. Whisk the slurry into the sauce to thicken, and add sauce to the pan. Cook for 1-2 mins.
- Add fried tofu to the pan and stir to coat. Heat for 3 mins. The sauce will thicken considerably.
- Add toppings and serve warm, with rice (optional).
For a gluten-free version, you can replace cornstarch with arrowroot powder, but just know that it makes the sauce coating a bit slimy.
- Category: dinner
- Method: fried, steamed
- Cuisine: Chinese
Keywords: general tso's tofu, fried tofu, vegan dinner