General Tao Tofu

A recipe from Ricardo that I made and liked a lot.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Sauce

• 1⁄4 cup chicken broth or 1⁄4 cup vegetable broth
• 1⁄4 cup brown sugar
• 2  tablespoons soy sauce
• 2  tablespoons rice vinegar
• 2  tablespoons ketchup
• 1  teaspoon cornstarch
• 1  teaspoon sambal oelek

• Stir-Fry

• 454  g firm tofu, cubed and blotted dry
• 2  tablespoons cornstarch
• 1⁄4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch)
• 4  green onions, finely chopped
• 1  teaspoon fresh ginger, finely chopped
• 2  garlic cloves, finely chopped
•  salt and pepper

• Sides

• 1  broccoli, cut into florets steamed
•  steamed rice

Directions

1. Sauce: In a bowl, combine all the ingredients. Set aside.
2. Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3. In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4. In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.