The combination of sweet and spicy is what makes General Tso’s Tofu a hit at Chinese restaurants across the country and around the world. Traditional wok-based dishes make for great Instant Pot™ conversions as the cooking intensity calls to mind a bit what is called the “breath of the wok.”
Instant Pot General Tso’s Tofu [Vegan]
- 16 ounces extra-firm tofu
- 1 cup water
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/8 cup granulated sugar
- 1/4 cup soy sauce
- 1/8 cup white wine vinegar
- 1/8 cup Sherry wine
- 2 teaspoons cayenne pepper
- 2 tablespoons vegetable oil
- 2 cups chopped broccoli, blanched
- 4 cups cooked long-grain white rice
- Wrap the block of tofu in paper towels and press 5 minutes by adding weight on top. Remove the paper towels and cut the tofu into 1/2-inch thick pieces.
- In a small bowl, whisk together water, cornstarch, garlic, ginger, sugar, soy sauce, vinegar, wine, and cayenne pepper. Set this General Tso’s sauce aside.
- Press the Sauté button on the Instant Pot™ and add the oil. Add the tofu and sauté until brown on all sides. Add the broccoli and sauté 1 minute more.
- Add the General Tso’s sauce to the pot. Lock the lid into place, press the Manual button, and adjust timer to 5 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Serve with cooked rice.
Options are diverse when choosing a rice or grain to serve with a Chinese or Chinese-inspired tofu dish. Long grain white rice is most commonly used, but you can also use brown rice, quinoa, or couscous.