Nickel Allergy Friendly Vegan General Tso's Tofu
Total time1 hr
Prep time20 min
Cook time25 min
4.8(14)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil, divided
For the sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp organic cane sugar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- ½ cup vegetable broth
For the stir-fry
- 1 tbsp neutral oil
- 6 dried red chilies
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 4 scallions, white and green parts separated, sliced
For serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
- steamed white rice, for serving (optional)
Instructions
- 1
Press the tofu for at least 15 minutes: wrap the block in a clean kitchen towel, set it on a plate, and place a heavy skillet or several books on top. Once pressed, cut the tofu into 1-inch cubes.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, organic cane sugar, toasted sesame oil, 1 tsp cornstarch, and vegetable broth until the sugar and cornstarch are fully dissolved. Set aside.
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