General Tso-fu Stir Fry

The good news is once you gather all the ingredients, actually making this might take you 30 minutes from start to finish. Not bad to avoid takeout on a weeknight.

Inspiration: Minimalist Baker

Ingredients

Tofu

12 oz extra-firm tofu

3 tbsp tamari or soy sauce

1 tsp chili garlic sauce

1 tsp toasted sesame oil

1 tbsp maple syrup

4-5 tbsp cornstarch

2 tbsp sesame oil

Stir-Fry Sauce

2 tsp sesame oil

2 tsp cornstarch

2 large cloves garlic, minced

1 tbsp ginger, minced

1 tbsp rice vinegar

1/4 cup maple syrup

3 tbsp tamari or soy sauce

1 tbsp water

Stir Fry

1 tbsp sesame oil

1 bundle green onions; bulbs removed, roughly chopped

4-7 dried Thai red chilies (omit for less heat, more or less to taste)

Sesame seeds, for garnish

Serving

4 cups cooked white or brown rice

Roasted broccoli

Preparation

1. If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top to absorb excess moisture, such as a cast-iron skillet (or use a tofu press). Let rest for about 10 minutes.

3. While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed.

4. Heat a large metal or cast-iron skillet over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes.

5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. DO NOT ADD CORNSTARCH AT THIS TIME. Toss to combine. Let rest 2-3 minutes, stirring occasionally.

6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag, leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer.

7. To the hot skillet, sesame oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan leaving any excess cornstarch behind. Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden-brown crust. Remove tofu from pan as it’s finished browning. Set aside.

8. Return skillet to burner and increase heat to medium-high. Add sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently. Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened. Remove pan from heat and add sesame seeds. Toss to coat, and serve.