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General Tso's Tofu with Vegetables|Craving Something Healthy
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5 from 1 vote

General Tso's Tofu with Vegetables

A tasty vegetarian/vegan meal
Prep Time40 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 402kcal

Ingredients

  • ½ cup brown rice
  • 1 cups water
  • ¼ teaspoon salt

Stir-fry Sauce

  • ½ cup maple syrup
  • ¼ cup tamari or light soy sauce
  • 2 tablespoons Sriracha sauce
  • 1 large orange, juiced, and reserve about 2 tablespoons of zest cut into thin strips
  • 2 tablespoons cornstarch

Tofu

  • 1 16-ounce block of extra-firm tofu pressed well
  • ¼ cup cornstarch
  • 2-3 tablespoons canola oil divided

Vegetables

  • 2 cups broccoli florets
  • 1 large carrot, sliced into matchstick pieces
  • 1 cup thin green beans, trimmed
  • 1 tablespoon canola oil
  • 4 scallions, cut into ½ inch pieces
  • 2 tablespoons orange peel, sliced thin
  • 2 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 small thai chili, or ½ Serrano chili, minced
  • 1 tablespoon sesame seeds optional garnish

Instructions

  • Bring the rice, water, and salt to a boil. Cover, and reduce heat to low. Let the rice simmer for about 20 minutes or until the water is absorbed.
  • While the rice is cooking, combine the maple syrup, tamari or soy sauce, Sriracha, orange juice, and cornstarch in a measuring cup and stir well so that the cornstarch is dissolved. Set this aside.
  • Cut the tofu into cubes, place them in a ziploc bag, and sprinkle with the ¼ cup of cornstarch. Shake gently to coat the tofu with the cornstarch.
  • Heat 2 tablespoons of the canola oil in a nonstick frying pan until it starts to shimmer. Add the tofu pieces in a single layer, leaving some room between the pieces. 
  • Sear the tofu for about 3-4 minutes on each side. Do not lift it up until it starts to turn golden. If necessary, add more oil as needed.
  • When the tofu is golden and crisp, turn the heat off, and add about ⅓ of the stir-fry sauce to the pan. The sauce will thicken quickly, so stir to coat the tofu with the sauce. Remove the tofu from the pan and set it aside.
  • Add the broccoli, carrots, and green beans along with about 3 tablespoons of water to the pan. Bring the water to a boil, cover, and let the vegetables steam for about 1 minute.
  • Uncover the vegetables, and let the water evaporate. 
  • Add the remaining tablespoon of canola oil to the pan, along with the scallions, orange peel, garlic, ginger, and chilis. Turn the heat to medium-high, and stir-fry the vegetables until they just start to turn brown in spots.
  • Add the remaining stir-fry sauce to the vegetables, and stir to thicken and coat the vegetables. 
  • Add the crispy tofu to the vegetables and stir to combine.
  • Serve the tofu and vegetables over the rice, and garnish with sesame seeds, if desired.

Notes

Recipe is adapted from Chloe Flavor
This tastes best served immediately, but you can refrigerate leftovers for one day. 

Nutrition

Calories: 402kcal | Carbohydrates: 68g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1168mg | Potassium: 546mg | Fiber: 4g | Sugar: 29g | Vitamin A: 3662IU | Vitamin C: 66mg | Calcium: 132mg | Iron: 2mg