If you are on a vegan or vegetarian diet, then tofu must be on your menu quite often. Tofu is versatile and you can make all types of sweet and savory dishes with it.
This Tso’s tofu looks better than your average Chinese takeout dish. It tastes slightly sweet and spicy. This dish tastes best when served with steamed quinoa. A pinch of white sesame seeds on top adds more flavor, and health value to this simple dish.
You are probably familiar with the infamous Chinese takeout chicken. This is one of the iconic Chinese dishes that are world-famous for its texture, flavors, and simplicity. Well, this Tso’s Tofu is perhaps the vegan version of the traditional Chinese takeout Chicken.
Usually, in Chinese takeout chicken recipe, the chicken is marinated and then deep-fried. Later it is tossed in a sweet and spicy sauce. But in this recipe, you will be using tofu as this is a vegan version.
To keep it on the healthier side, the tofu is not deep-fried.
As you may know, deep-fried food tends to be inflammatory. So it is best to avoid deep-fried food if you want to be fit and avoid being lethargic.
Here the tofu is cut into small cubes. The cut of the tofu depends on your preference. You can cut it in medium cubes too, but make sure not to leave big chunks. The cut should be as though one can finish one piece of tofu with one bite.
The tofu is then tossed with a little bit of olive oil. I have used extra virgin olive oil as it is slightly more nutritional. However, if you cannot find extra virgin olive oil, opt for almond butter. If you are skipping on fat, then you can skip tossing the tofu in oil or butter too. Go straight to making the sauce for the dish.
I have chosen to serve the tofu with steamed quinoa. I have tried many quinoa recipes in the past. To me, the easiest and perhaps one of the most convenient quinoa recipes is steamed quinoa. It complements the tofu quite well, especially that the health value of quinoa is very high too.
For the sauce, I have kept it very minimal.
Indeed, you will need a few ingredients to make the sauce.
- Ziplock Bag
- Kitchen Tissue
- Mixing Bowl
- Choose extra-firm tofu. Silken tofu or soft tofu will not work well in this recipe.
- Cut the tofu into medium or small cubes.
- Do not squeeze out the juice from the tofu.
- Drain the tofu cubes for a long time to reduce the liquid from it.
- Use kitchen tissue to pat the tofu cubes dry.
- For the sauce try to use apple cider vinegar. If you cannot find it, use white vinegar or lemon juice.
- If you are avoiding sugar, use raw honey here.
- If you are avoiding soy sauce or tamari, use coconut aminos.
- Serve the tofu with steamed quinoa. Make sure to fluff the quinoa using a fork before serving.
- If you are making a big batch, use an airtight container to store them in the refrigerator.
- This dish will remain good to eat for 5 days in the refrigerator.
- If you want, you can serve it with a healthy veggie salad too.
- Try chopping up some scallions, white onions, coriander, and add on top before serving.
This tofu dish is so good that it will go well with any dish. For me and my family, they love quinoa recipes. So, I cook steamed quinoa and serve this fabulous tofu dish with it. Both kids and my husband love it.
You can make celery, tomato, avocado, lettuce salad. Add a simple dressing like lemon juice, sea salt, black pepper, and honey. Toss well and serve it with this tofu dish and enjoy!
This tofu cubes can also make a tasty taco recipe. Fill your taco shells with this. Then add lettuce, white onions, parsley, avocado slices, and some grated mozzarella cheese. With each bite, you will be mesmerized.
If you are avoiding carbs, then make cauliflower rice.
The steps are really simple:
- Add the cauliflower florets into a food processor;
- Pulse until the cauliflower becomes grainy;
- Then toss it with salt and pepper and some butter for only 5 minutes.
You can add some herbs like rosemary and oregano to increase the flavors. Note also that Tofu complements cauliflower rice well.
If you love Asian food and if you enjoy the combination of spice and sweetness, you will love this Tofu recipe. It takes only 20 minutes to prepare this fabulous restaurant-quality dish.
General Tso’s Tofu Recipe
Follow with us the step by step recipe.
- Cut the tofu into small or medium cubes. Make sure not to cut into very big chunks. For aesthetic appeal, try to cut into 1-inch cubes.
- In a bowl combine the soy sauce and apple cider vinegar.
- Whisk until the marinade is well combined. Add the tofu cubes into the marinade.
- Stir and coat the tofu in the mixture. Let it sit for about 10 minutes. If you have time, then leave it to marinate for a few hours. If you are in a hurry, 10 minutes will suffice.
- Drain the tofu using a sieve.
- Now take a ziplock bag and add half of the tofu. Add half of the corn starch and lock the bag.
- Shake it for 1 minute gently. Do not be too rough, otherwise, the shape of the tofu cubes may get damaged.
- Repeat the same with the remaining tofu cubes.
- In a skillet, heat the extra virgin olive oil over medium heat.
- Add the tofu cubes and toss gently for 2 minutes or until the tofu gets a golden color.
- Transfer the tofu cubes onto a kitchen paper.
- In the same skillet add the minced garlic. Turn the heat to medium-high.
- Stir for 2 minutes or until the garlic turns golden in color.
- In a bowl, combine the chili flakes, corn starch, vegetable stock, soy sauce, and coconut sugar.
- Whisk until the coconut sugar dissolves completely.
- Add the sauce in the skillet. Cook over medium-low heat for 3 minutes.
- Add the tofu cubes and toss for about 5 minutes.
- Add the white sesame seeds on top. Check the seasoning, add some salt if preferred. Usually, soy sauce is pre-salted so extra seasoning is not required.
- Finally, serve the tofu hot on the bed of steamed quinoa. If you want you can add some toppings like chopped chives, chopped scallions or chopped jalapeno peppers.
- I have used regular soy sauce in the recipe. If you like your dish to taste extra sweet, then choose the sweet soy sauce. Soy sauce is also known as tamari in the Asian region, but they are both the same. You can also use coconut aminos instead of soy sauce or tamari.
- Apple cider vinegar is slightly healthier than other vinegar options available in the supermarkets. If you cannot get your hands on apple cider vinegar, then opt for white vinegar, it will suffice. If you cannot buy any vinegar, for any reason, you can substitute the vinegar with lemon juice too.
- The amount or the type of sugar used in the sauce depends solely on your taste buds. If you want to use regular sugar, you can use it. I have used coconut sugar, which may not be available in all areas. You can use brown sugar instead. Brown sugar is available world-wise and at a reasonable price.
- For this recipe, go for extra-firm tofu. Using soft or silken tofu may compromise the shape and quality of the final dish.
- If you are on a keto diet where tofu is not allowed, you can try this recipe using cauliflower florets.
- Some people squeeze out the juice from tofu to make it dry, but it is not a good practice. Drain the tofu for a long time, it will remain moist and leave a soft texture after you cook it. When you squeeze out the juice, it becomes too dry after you cook it. If you are in a hurry and cannot drain the tofu for a longer time then use kitchen tissue to pat the tofu dry.
- If you are very health conscious and skipping on oil altogether, then instead of cooking it on the stove, try baking the dish. Bake the tofu for 10 minutes at 180 degrees C or 350 degrees F.
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If you are fun of other types of cheese as well, check our article about What Is Vegan Cheese Made Of?