Crispy tofu is coated with homemade General Tso's sauce and garnished with peanuts and season seeds in this new take on the popular Chinese takeout dish.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
457 Calories
Recipe Instructions
Step 1
Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
Step 2
Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
Step 3
Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
Step 4
Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.
Ingredients
3 tablespoons hoisin sauce
2 green onions, sliced
3 tablespoons canola oil
1 tablespoon chopped peanuts
1 teaspoon dark brown sugar
1 teaspoon rice vinegar
1 teaspoon toasted sesame seeds
3 tablespoons low-sodium soy sauce
3 tablespoons cornstarch, divided
1 (1/2 inch) piece fresh ginger, slightly crushed
0.25 teaspoon ground white pepper
0.5 cup low-sodium chicken broth
0.25 teaspoon red pepper flakes, or more to taste
0.5 (16 ounce) package extra-firm tofu, drained and pressed
