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one green planet

The tofu is crispy and flavorful, the sauce is not too sweet and not too spicy, just thick and rich, the way I remember it. Served with crunchy broccoli and 5-Spice Brown Rice, my General Tso’s Tofu is made to order. And no, I don’t deliver. Enjoy!

General Tso’s Tofu [Vegan, Gluten-Free]

$2.99
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Calories

2602

Serves

2-3

Ingredients

For the Tofu:

  • 1 14-ounce package extra-firm tofu, drained and pressed
  • 1 tablespoon arrowroot
  • 3 tablespoons gluten-free, low-sodium tamari
  • 1 tablespoon fresh ginger, grated or 1 teaspoon ground
  • 1-2 tablespoons canola or peanut oil

For the 5-Spice Brown Rice:

  • 2 cups short-grain brown rice
  • 1 teaspoon 5-spice powder

For the Steamed Broccoli:

  • 2 large heads of broccoli, cut into florets
  • Kosher or sea salt

For the Sauce:

  • 1 tablespoon sesame oil
  • 1/4 cup gluten-free, low-sodium tamari
  • 1 tablespoon arrowroot
  • 1 tablespoon fresh ginger, grated or 1 teaspoon ground
  • 3 tablespoons vegan honey or agave nectar
  • 2 teaspoons hot sauce (optional)
  • 1 tablespoon canola oil or peanut oil
  • 4-5 scallions, thinly sliced
  • 4 cloves garlic, minced
  • Sesame seeds, for garnish

Preparation

  1. Cut the tofu into cubes. In a shallow bowl, combine the arrowroot, tamari, and ginger. Whisk until smooth. Add the tofu and toss to coat. Let the tofu marinate for at least half an hour, the longer the better.
  2. While the tofu is marinating, prepare the rice. Rinse the rice with cool water. Add it to a saucepan with 4 cups of water and 1 tsp. 5-spice powder. Stir, cover and cook over medium-high heat. When the water comes to a boil, lower the heat to low and allow the rice to simmer until the liquid is absorbed, about 30-40 minutes. When all the liquid has been absorbed, turn off the heat and let sit for 10 minutes. Then uncover and fluff with a fork.
  3. When the rice has finished cooking, heat 1 tablespoon of canola or peanut oil in a large skillet over medium-high heat. Add the tofu to the skillet and cook until golden brown on all sides, about 4 minutes per side. Remove the tofu from the skillet and set aside. Wipe out the skillet because you’re going to use it again.
  4. Bring a large pot of water to a boil. Add the broccoli florets and a pinch of salt to the steamer basket. Cover and steam until the broccoli is tender and bright green, about 4-5 minutes.
  5. In a large measuring cup or bowl, combine the sesame oil, tamari, arrowroot, ginger, vegan honey or agave, and hot sauce, if using. Whisk until smooth. Set aside. Heat the canola oil or peanut oil in a large skillet over medium heat. Add the scallions and garlic and cook until fragrant, about 2-3 minutes. Add the sauce to the skillet and let it cook until it thickens a bit. If it gets too thick, add some water. Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu.
  6. Garnish the tofu with sesame seeds and serve with the steamed broccoli and the 5-spice brown rice.

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Nutritional Information

Total Calories: 2,602 | Total Carbs: 425 g | Total Fat: 77 g | Total Protein: 120 g | Total Sodium: 5,372 mg | Total Sugar: 20 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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