This General Tso’s Tofu Recipes tastes amazing, it is easy to prepare and it is healthier and better than any takeaway!
This was one of my favorite dishes at the Vegetable Garden Restaurant in Rockville, Maryland. This is my version of the wonderful dish. I baked the tofu instead of deep frying them, which I prefer not to do. I used tahini paste as the base for a batter, you could use your favorite nut butter instead. It gave a nice deep fried finish at the end. It is sweetened with maple syrup instead of sugar and you can add molasses for a darker color.
- 1/4 cup tahini
- 2 tablespoons Braggs liquid aminos or tamari
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 16 oz block of extra firm tofu
Preheat oven to 400 degrees. Squeeze out excess water in tofu by placing in between 2 paper towels, cut in cubes and set aside.
Combine all the ingredients in a bowl and mix well into a smooth paste. Add tofu cubes, toss well to coat.
Place battered tofu cubes on well-greased baking sheet. Bake for about 30 minutes until golden brown, turning halfway.
- 1 tablespoon olive oil
- 2 green onions, chopped
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup water
- 2 tablespoons Bragg’s liquid aminos or tamari
- 2 teaspoons un-sulphured molasses (optional)
- 1 tablespoon tapioca starch
- 2 tablespoons lemon juice
- 1/4 cup maple syrup or coconut palm sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon cayenne pepper (optional)
Combine water, Bragg’s liquid aminos, molasses, tapioca starch, lemon juice, maple syrup in a bowl. Whisk well and set aside. Saute chopped scallions, ginger, and garlic for about 2 minutes stirring.
Add the liquid mixture into saucepan stirring until it thickens, about 5 minutes. Remove from heat and stir in sesame oil and cayenne pepper.
2 cups broccoli florets
Lightly steam broccoli, making sure it is still bright green and tender and set aside.
Add broccoli and baked tofu to sauce. Combine well, enjoy!