Crispy General Tso Tofu Bowl

Crispy General Tso Tofu Bowl

Serves 4 30 minute prep time By on

Recycle your take-out menu and delete your food delivery app, you don’t need them anymore. Now you can enjoy take-out at home with this Crispy General Tso Tofu Bowl.

Ingredients

  • Sauce Ingredients
  • 3 Tbsp gluten free soy sauce
  • 3 Tbsp maple syrup
  • 3 Tbsp rice wine vinegar
  • 2 Tbsp potato starch
  • 1 Tbsp red crushed chilli pepper
  • 1 Tbsp fresh ginger, minced
  • Tofu Ingredients
  • 1 block firm tofu
  • 3 tsp potato starch
  • 1 tsp sea salt
  • 1 medium yellow onion, sliced
  • 1 medium shallot, diced
  • 2 Tbsp garlic, minced
  • 2 Tbsp sesame or grapeseed oil
  • 1 tsp hot sauce (optional)
  • Bowl Ingredients
  • 2 cups cooked brown rice
  • 4 cups broccoli, roughly chopped
  • Toppings: Chopped green onion, cilantro, sesame seeds

Preparation

  • If you haven’t cooked your rice, start that first. Once you start this recipe it will be ready in 30 minutes or less.

  • Drain tofu and press out extra liquid. Place drained tofu on a piece of paper towel, cover with paper towel and a second plate. Weigh down the top plate and set aside while you make the sauce.

  • Make the sauce. Whisk all of the ingredients together in a small bowl. Set aside. The sauce should be thin; it will thicken when cooked. Set aside.

  • Steam the broccoli. Set aside.

  • Cube tofu. In a bowl toss tofu in sea salt and potato starch to coat tofu.

  • Heat oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes until golden. Flip and cook on other side. Remove tofu and set aside.

  • Using the same skillet, brown onion and shallots then add garlic.

  • Add the tofu back to the skillet. Add sauce. Cook for about a minute, just the tofu is coated and the sauce thickens.

  • Serve on top of rice and broccoli, topped with sesame seeds, green onion and cilantro.

    Substitutions:

    1. Hoisin option: Sub hoisin for tamari; reduce potato starch to 1 tbsp. *I couldn’t find a GF hoisin so this option would only be for those without a gluten sensitivity or allergy.
    2. Cornstarch option: Sub cornstarch for potato starch for crispier tofu. Can be subbed 1-to-1 in sauce as well.

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