General Tso’s is a mouth watering dish with a kick of heat. After several conversations I’ve decided to add more meatless (or at least those that have fish) dishes. It’s important to me that everyone who follows the blog is happy and feels included. Though, I used to incorporate vegetarian dishes via Meatless Mondays I seem to have moved away from it. But I promise this dish will make up for it. The sauce in this General Tso’s Tofu has layers of flavor. All I can say is that it tastes like another bowl (and another and another).
I’ve always wondered who General Tso was. Then while watching a food show I found out. General Tso was a military leader and statesman from the Qing dynasty. But the dish has nothing to do with the man. This dish is a an American remix of chicken dish from Taiwan. Funny how that happens, a dish is adjusted to make it more appealing.
Though the original is not boneless, crispy or sweet and sour. It is delicious. Of course, if Tso was as ruthless as historians say he was, this sour and hot and salty dish should be named after him.
BTW, I am a tofu lover, hubby not so much. But General Tso’s chicken is one of his favorite dishes so I knew if I could figure it out i’d forever be in his favor.
I’ve tried to make this dish before, unsuccessfully. And it was a risk to attempt it with tofu (hubby’s not a big fan). Luckily, I figured it out. My secret (which I guess will not be a secret for long) molasses. Yup that’s right sticky, sweet molasses. I guess that makes it even more American.
General Tso’s Tofu
Makes 4 servings
- 1 package of firm tofu
- 1/8 teaspoon of salt
- 1/4 teaspoon of Chinese Five Spice (optional)
- 1 tablespoon of garlic chili sauce
- 1/4 cup of soy sauce (low sodium)
- 2 tablespoon of sesame oil
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of cornstarch
- 1 tablespoon of grated ginger
- 4 cloves of minced garlic
- 2 tablespoons of brown sugar
- 1 tablespoon of molasses
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- vegetable oil
Cut tofu into 2 inch cubes.
Season tofu with salt, 2 tablespoons of soy and 1 tablespoon of sesame oil.
Once thoroughly seasoned evenly sprinkle cornstarch over tofu. Set tofu aside.
In a bowl, combine all other ingredients and whisk well.
Cut broccoli into florets and chunks.
In a heavy pan (wok) over medium high heat broccoli for about 3 minutes. Once broccoli becomes bright green, remove from pan.
Add a little more oil and saute tofu for about 5 minutes. Turning on each side until tofu becomes brown and begins to crisp.
Add broccoli and sauce back to pan and gently mix together.
For more spice, bump up the red pepper flakes or add some Sriracha.