General Tso's Tofu
Jasmine Rice
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- ½ cup packed brown sugar (or use raw sugar)
- 3 Tbsp hoisin sauce
- 3 Tbsp tomato paste
- 2 Tbsp soy sauce (or use tamari)
- 2 Tbsp rice wine vinegar
- 2 Tbsp refrigerated ginger paste
- 1 Tbsp Sriracha hot sauce
- 1 Tbsp sesame oil
- 3 Tbsp cornstarch
- 3 Tbsp vegetable oil
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp toasted sesame seeds
Instructions
- Place tofu on several layers of paper towels; cover with additional paper towels. Place a can or skillet over paper towels; let stand 30 minutes to remove excess moisture. Cut tofu into cubes.
- Meanwhile, whisk together sugar, hoisin, tomato paste, soy sauce, vinegar, ginger, hot sauce, and sesame oil.
- Toss tofu with cornstarch until coated. Cook in hot vegetable oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until golden. Add sugar mixture, and cook 2 to 3 minutes or until hot and bubbly.
- Meanwhile, steam broccoli according to package directions; add to skillet, and toss. Sprinkle with sesame seeds.
Side Dish Ingredients
- 1½ cups jasmine rice
Side Dish Instructions
- Cook rice according to package directions.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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