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Crispy General Tso’s Tofu Bowl

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A quick and easy crispy tofu bowl coated in a sweet-spicy General Tso’s sauce, served with vibrant, crunchy veggies and rice. Perfect for weeknight dinners, potlucks, or meal prep.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil or avocado oil
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 3 tbsp brown sugar or coconut sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp chili flakes or sriracha
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced thin
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup snap peas, trimmed
  • 2 green onions, sliced
  • About 2 cups cooked jasmine or brown rice
  • Sesame seeds, toasted (for garnish)
  • Fresh cilantro or parsley (optional, for freshness)

Instructions

  1. Press and cube the tofu: Remove tofu from the package and drain excess water. Wrap in a clean kitchen towel and press with a heavy object for 20-30 minutes. Cut into 1-inch cubes.
  2. Coat the tofu: Place tofu cubes in a medium bowl. Sprinkle with 3 tablespoons cornstarch and toss gently to coat evenly.
  3. Cook the tofu: Heat 2 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook 3-4 minutes per side until golden and crispy. Alternatively, air-fry at 375°F for 15 minutes, shaking halfway through. Remove and set aside.
  4. Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and chili flakes or sriracha. Separately mix 1 tablespoon cornstarch with 2 tablespoons water and set aside.
  5. Sauté the veggies: In the same skillet, add a splash of oil if needed. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry on medium-high heat for 4-5 minutes until tender-crisp and vibrant.
  6. Combine sauce and veggies: Pour sauce over veggies in skillet. Stir and bring to a simmer over medium heat. Slowly add cornstarch slurry while stirring to thicken sauce. Cook 2-3 minutes until sauce is glossy and coats veggies.
  7. Add crispy tofu: Return tofu cubes to skillet and gently toss to coat evenly with sauce. Adjust seasoning if needed.
  8. Serve: Spoon tofu and veggie mixture over warm cooked rice. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately.

Notes

Pressing tofu is essential for crispiness. Toss tofu in cornstarch just before cooking to create a crunchy crust. Avoid overcrowding the pan when frying tofu. Add cornstarch slurry slowly to avoid lumps and achieve a glossy sauce. A splash of toasted sesame oil at the end adds a nutty aroma. For gluten-free, substitute soy sauce with tamari and use arrowroot powder instead of cornstarch. Baking tofu at 400°F for 25-30 minutes is a lighter alternative to frying.

Nutrition

Keywords: General Tso's tofu, crispy tofu, vegan dinner, easy tofu recipe, sweet spicy tofu, healthy Asian bowl, plant-based protein

Find it online: https://flurpchef.com/crispy-general-tsos-tofu-bowl-recipe-easy-homemade-vibrant-veggies/