Tofu General Tao

Ingredients

For the Crispy Tofu

• 1 lb firm tofu, pressed and cubed

• 2 teaspoons soy sauce or liquid aminos

• 1/2 teaspoon garlic powder

• Pinch sea salt and black pepper

• 2 teaspoons cornstarch

• 2 teaspoons sesame oil or neutral oil

For the Sauce

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1/2 teaspoon fresh grated ginger

• 1/4 cup soy sauce

• 1/4 cup brown sugar or coconut sugar

• 2 tablespoons hoisin sauce

• 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)

• 1 tablespoon rice vinegar

• 1/2 cup water

• 1/2 cup vegetable broth

• Optional: 1/4 teaspoon red pepper flakes or whole chilis

• Sesame seeds, scallions, for garnis

This dish is rich, umami, and perfectly balanced between savory, sweet, and spicy notes

Instructions

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1. In a bowl, toss tofu cubes with soy sauce, garlic powder, salt, pepper, and cornstarch until evenly coated.​

2. Heat sesame oil in a pan over medium-high. Fry tofu until crisp and golden on all sides (about 8 minutes). Set aside.​

3. In the same pan, add more oil and sauté garlic and ginger for 2 minutes.​

4. Add soy sauce, brown sugar, hoisin, cornstarch slurry, rice vinegar, water, and vegetable broth to the pan. Whisk and bring to a boil, then simmer 4 minutes until thick and glossy. Add red pepper flakes for heat if desired.​

5. Return the crisp tofu to the sauce and stir to coat. Cook 2-3 minutes until tofu is sticky and well glazed.​

6. Serve hot over rice, sprinkled with sesame seeds and scallions.

This dish is rich, umami, and perfectly balanced between savory, sweet, and spicy notes