Prep 20 mins
Cook 35 mins
Adapted from a General Tso’s Chicken recipe in Men’s Health Magazine and posted on the Vegan Kitchen. The baked tofu is a great vehicle for the spicy-sweet sauce. Serve it over brown rice and tons of bright green steamed broccoli. Enjoy!
- 12 ounces extra firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 3 garlic cloves, minced (or pressed)
- 2 inches grated ginger
- 1⁄4 cup water
- 1 tablespoon tamari soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sriracha sauce
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
- 4 cups steamed broccoli florets
- Preheat the oven to 400º.
- Toss tofu cubes with 1 tbsp corn starch and place on a greased baking sheet. Bake 20-25 minutes, or until slightly brown.
- While the tofu bakes, cook garlic and ginger in a medium saucepan for about two minutes. Add water, vegetable oil, hoisin, rice vinegar, brown sugar and sriracha and cook for about 3 minutes. Add corn starch and water mixture slowly, stirring constantly, until sauce reaches desired consistency.
- Toss baked tofu with sauce.
- Serve over brown rice or quinoa with piles of freshly steamed broccoli. Enjoy!
this turned out really well and was pretty easy. The sauce was the perfect consistency. I did add a bit more soy sauce out of personal preference.
Seriously delicious! I substituted bbq sauce for the sriracha sauce since that's what I had on hand and I left out the broccoli since I had another side in the works. I cut the tofu into slabs and baked as directed.
Awesome way to serve tofu. I especially liked the way the baked tofu tasted when it came out of the oven; I could have just eaten t by itself with a bit of sea salt sprinkled over. The spicy-sweet sauce made it taste even better though. I mixed in the broccoli with the sauce, and served everything over brown rice. I fill like a added too much corn starch at the end, but it still tasted great. [Made and reviewed for PRMR]