General Tso Tofu (Crispy Tofu without Deep Frying

• Gluten free

• Produce

  • 2 bunches Broccolini
  • 3 cloves Garlic
  • 2 tsp Ginger
  • 4 Green onions

• Refrigerated

  • 1 block Tofu, extra firm

• Canned Goods

  • 1/3 cup Chicken stock

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Soy sauce
  • 1 tbsp Soy sauce, light
  • 1 tbsp Soy sauce, dark

• Baking & Spices

  • 5 2/3 tbsp Cornstarch
  • 1/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Chinkiang vinegar
  • 3 tbsp Peanut oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on omnivorescookbook.com

Ingredients

• 1 block (16 ounces / 450 g) extra firm tofu
• 2 tablespoons soy sauce (or tamari for a gluten-free alternative) (*footnote 1)
• 1 tablespoon maple syrup (or agave nectar)
• 5 to 6 tablespoons cornstarch
• 1/3 cup chicken stock (or vegetable stock)
• 2 tablespoons Chinkiang vinegar (or balsamic vinegar, or rice vinegar)
• 2 tablespoons Shaoxing wine (or dry sherry, or stock)
• 1 tablespoon light soy sauce (or soy sauce, or tamari for a gluten-free alternative)
• 1 tablespoon dark soy sauce (or soy sauce, or tamari for a gluten-free alternative)
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 3 tablespoons peanut oil (or vegetable oil)
• 2 bunches broccolini (or 1 big head broccoli)
• 2 teaspoons minced ginger
• 3 to 4 cloves garlic, minced
• 4 green onions, roughly chopped
• (Optional) 2 fresh Thai chili pepper (or 4 dried red chilies) (*Footnote 2)

Directions

• Cut tofu into 1-inch pieces and transfer into a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.
• Mix all the ingredients for the sauce. If you’re using pre-made General Tso’s Sauce, shake the sauce to let the cornstarch dissolve completely, pour 1/3 cup sauce into a bowl, add 1/3 cup stock, mix well.
• Prepare herbs for the stir fry. You could use a cheese grater to mince the ginger faster. For garlic, press a chef’s knife with your palm to crush it, so it’s easy to peel. Then use a garlic press to mince it.
• When the tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain all the liquid and discard. Add cornstarch, a tablespoon at a time, gently toss the bag to coat the tofu. It is OK if the tofu doesn’t coat evenly.
• Heat a large skillet with 1/2 tablespoon oil over medium heat until hot. Add broccolini (or broccoli). Sprinkle with salt and black pepper, stir a few times. Add 2 tablespoons water and cover immediately. Let steam for minute, until tender. Transfer the broccolini to serving plates.
• Wipe the pan with a few layers of paper towel if there is water left from the steaming.
• Add the rest of the 2 and 1/2 tablespoons oil into the pan. Add tofu with your hand (or a pair of tongs), shake off extra cornstarch. Let cook without moving for 1 to 2 minutes, or until the bottom turns golden. Flip to brown the other side. If the pan gets too hot, turn to medium or medium low heat. Transfer the cooked tofu into a plate. Set aside.
• Your pan should still have some oil left. If not, add the 2 teaspoons oil. Add garlic, green onions, and dried red chilies (if you’re using them). Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Cook and stir until the sauce thickens.
• Add back tofu. Gently toss to coat the sauce. Transfer everything onto the plate with the cooked broccolini.
• Serve as main with steamed rice or by itself.