General Tso's Tofu
Jasmine Rice
Ingredients
- ½ (14-oz) pkg extra-firm tofu
- ¼ cup packed organic brown sugar
- 1½ Tbsp vegan hoisin sauce
- 1½ Tbsp tomato paste
- 1 Tbsp low-sodium soy sauce (or use tamari)
- 1 Tbsp rice vinegar
- 1 Tbsp refrigerated ginger paste
- 1½ tsp Sriracha hot sauce
- 1½ tsp dark sesame oil
- 1½ Tbsp cornstarch (or use arrowroot)
- 1½ Tbsp vegetable oil
- ½ (12-oz) pkg broccoli florets
- 1½ tsp 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. Serve over rice.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable jasmine rice
Side Dish Instructions
- Prepare rice according to package directions.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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