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Serves: 4

Spicy and sweet, high in protein, super flavorful and healthy


  • 1 pkg (350 g) extra firm tofu
    1 Tbsp (15 ml) cornstarch
    1 tsp (5 ml) vegetable oil
    3 green onions, chopped
    1 Tbsp (15 ml) ginger root, minced
    1 Tbsp (15 ml) garlic, minced
    1 Thai chili, finely chopped with seeds (optional)
    1 cup (150 ml) vegetable broth
    2 Tbsp (25 ml) soy sauce
    1/4 cup (50 ml) granulated sugar
    1 Tbsp (15 ml) rice vinegar
    1 Tbsp (15 ml) mirin
    1 Tbsp (15 ml) chili paste
    2 cup (500 ml) vegetable oil
    1 egg
    1/2 cup (125 ml) cornstarch
    1 tsp toasted sesame seeds
    4 cups cooked brown rice


  • 1. Drain tofu; wrap in clean kitchen towel or paper towel for 15 minutes, gently pressing down occasionally to absorb excess moisture.
    2. In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
    3. In small saucepan, heat 1 tsp (5 ml) oil over medium heat. Cook, onions, ginger, garlic and chili (if using) for 1 minute, stirring often. Add broth, soy sauce, sugar, vinegar, mirin, chili paste and cornstarch paste. Bring to boil for 1 minute, stirring. Remove from heat; set aside.
    4. In wok or medium saucepan, heat 2 cups (500 ml) oil over medium-high heat.
    5. Cut tofu into ¾-inch (2 cm) cubes; place back on kitchen towel to absorb more moisture. In small bowl, whisk egg. Place ½ cup (125 ml) cornstarch in another small bowl. Dip tofu cubes in egg, letting excess drip off. Lightly toss in cornstarch. Add coated tofu to wok; cook, turning often, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer tofu to bowl; drizzle sauce over top. Add sesame seeds and serve with rice.
General tso tofu

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