Best 2 General Tsaos Tofuvegan Recipes

General Tso's Tofu image

Provided by Soup Loving Nicole

Time 1h

Yield 4

Number Of Ingredients 13

1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons maple syrup
2 tablespoons sambal oelek
1 tablespoon rice vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
2 teaspoons cornstarch
2 medium (4-1/8" long)s green onions, chopped
5 tablespoons cornstarch
3 tablespoons olive oil

Steps:

Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

Nutrition Facts : Calories 298 calories, Carbohydrate 25.8 g, Fat 18.5 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 1455.9 mg, Sugar 9.9 g

General Tsao's Tofu(Vegan) image

Provided by Sharon123

Categories Soy/Tofu

Time 55m

Yield 2 serving(s)

Number Of Ingredients 14

12 ounces extra firm tofu, pressed and cubed
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 garlic cloves, minced (or pressed)
2 inches grated ginger
1/4 cup water
1 tablespoon tamari soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon sriracha sauce
1 tablespoon cornstarch, mixed with
2 tablespoons water
4 cups steamed broccoli florets

Steps:

Preheat the oven to 400º.
Toss tofu cubes with 1 tbsp corn starch and place on a greased baking sheet. Bake 20-25 minutes, or until slightly brown.
While the tofu bakes, cook garlic and ginger in a medium saucepan for about two minutes. Add water, vegetable oil, hoisin, rice vinegar, brown sugar and sriracha and cook for about 3 minutes. Add corn starch and water mixture slowly, stirring constantly, until sauce reaches desired consistency.
Toss baked tofu with sauce.
Serve over brown rice or quinoa with piles of freshly steamed broccoli. Enjoy!