General Tso’s Tofu

Method9 steps · about 30 min

1. 1

   Step 1: Pat the 16 oz extra firm tofu dry and cut it into ½-inch pieces. Place in a large zip-top bag with the 2 tbsp marinade soy sauce and 1 tbsp maple syrup. Gently turn to coat and marinate for 10–15 minutes in the refrigerator while preparing other ingredients.

   Marinate tofu in the refrigerator · 15 minUses 16 oz (450 g; 1 block) extra firm tofu, patted dry and cut into ½-inch pieces · 2 tbsp soy sauce for marinating tofu · 1 tbsp maple syrup for marinating tofu

2. 2

   Step 2: Make the complete sauce with the separate ⅓ cup sauce water, 2 tbsp Chinkiang vinegar, 2 tbsp Shaoxing wine, 1 tbsp sauce soy sauce, 1 tbsp dark soy sauce, ¼ cup sugar and 2 tsp sauce cornstarch. Mix in a bowl and set aside. This recipe uses that homemade sauce.

   Uses ⅓ cup water for the sauce · 2 tbsp Chinkiang vinegar · 2 tbsp Shaoxing wine · 1 tbsp soy sauce for the sauce · 1 tbsp dark soy sauce · ¼ cup sugar for the sauce · 2 tsp cornstarch for the sauce

3. 3

   Step 3: Open the bag of marinated tofu from step 1 slightly, retaining the tofu. Drain and discard all free marinade liquid. Add the separate coating cornstarch (6 tbsp) a tablespoon at a time, using about 6 tbsp or enough to coat, and gently toss. Uneven coating is acceptable.

   Uses All the marinated tofu from step 1; drain free liquid · 6 tbsp cornstarch, or enough to coat the tofu

   
4. 4

   Step 4: Choose ONE vegetable: broccoli rabe is the default and goes directly into step 7, so skip this pre-steaming step for it. ONLY if replacing it with 1 big head broccoli, heat the separate ¼ cup steaming water in a large pan over medium-high heat until simmering. Add the cut broccoli, cover and cook about 1 minute until al dente. Transfer all the broccoli to a plate and wipe the pan dry. Keep the ⅓ cup sauce water already mixed in step 2 separate.

   Pre-steam broccoli — alternative only · 1 minUses Only if choosing broccoli instead of broccoli rabe · ¼ cup water only for the broccoli alternative

5. 5

   Step 5: Heat 2 tbsp of the peanut oil in the large pan. Shake loose excess cornstarch from all the coated tofu in step 3 and lay it in one layer without overlap. Leave unmoved for about 2 minutes until the underside is golden, then flip and brown the second side for about 2 minutes. Reduce heat if the pan gets too hot; brown additional sides if desired. Transfer all the cooked tofu to a plate, leaving the actual pan contents for step 6.

   Brown tofu — each side · 2 minUses 2 tbsp oil for tofu · All the drained coated tofu from step 3

   
6. 6

   Step 6: To the same pan from step 5, add the remaining separate 1 tbsp peanut oil, 1 tbsp minced ginger, 4 minced garlic cloves and all 4 chopped green onions. Add the 2 dried chilies if using. Stir a few times until fragrant.

   Uses Actual residual pan contents after removing tofu in step 5 · Remaining 1 tbsp oil for aromatics · 1 tbsp minced ginger · 4 garlic cloves, minced · 4 green onions, roughly chopped · 2 dried Chinese chili peppers (optional)

   
7. 7

   Step 7: For the default broccoli-rabe route, add all the cut broccoli rabe to all the aromatics from step 6 and stir-fry until wilted. For the alternative broccoli route, add all the pre-steamed broccoli from step 4 to the aromatics instead. Use only the selected vegetable route.

   Uses All the aromatics and pan oil from step 6 · All the broccoli rabe ONLY for the default route · All the pre-steamed broccoli ONLY if that alternative was selected

   
8. 8

   Step 8: Re-stir all the homemade sauce from step 2 to disperse its cornstarch. Pour into all the selected vegetables and aromatics from step 7. Cook and stir until thickened and coating the vegetables. If too thick, add a small splash of extra water as needed.

   Uses All the homemade sauce from step 2 · All the selected cooked vegetables and aromatics from step 7 · Additional water, a small splash only if sauce is too thick (optional)

9. 9

   Step 9: Return all the cooked tofu from step 5 to all the thickened sauce and vegetables from step 8. Gently toss to coat and heat throughout. Serve promptly as 4 main servings, with ready cooked rice if desired. Refrigerate leftovers in a shallow container within 2 hours and use within 3 days; reheat in a pan until hot throughout.

   Uses All the cooked tofu reserved in step 5 · All the thickened sauce and selected vegetables from step 8 · Ready cooked rice, as desired for serving (optional)