GENERAL TSO TOFU CALORIES RECIPES

Steps:

• Drain your firm tofu in a tofu press for 15 minutes. Cut the tofu block into 1-inch cubes, and place the tofu cubes in a shallow dish or bowl.
• Add the soy sauce/tamari and apple cider vinegar. Stir the mixture, and let it rest for at least 20 minutes, preferably overnight.
• Once the tofu is marinated to your liking, drain your tofu and discard the marinade.
• Transfer ? of the marinated tofu cubes to a freezer bag and add in 2 tbsp of cornstarch. Seal the bag, and firmly shake until the tofu is fully coated in cornstarch.
• Repeat this process in 2 more batches with the remaining tofu cubes and cornstarch. Add more cornstarch as needed.
• Once all of the tofu cubes are coated with the cornstarch, heat oil in a skillet over medium-high heat.
• Add the tofu cubes into the skillet, and cook them thoroughly until all sides look golden brown.
• Remove the fried tofu from the skillet and set aside. Keep the skillet on the heat as we make the sauce next.
• Add the minced garlic to the skillet with a little more oil, and cook over medium-high heat for 1 to 2 minutes. Stir frequently until the garlic looks golden brown, then remove the skillet from the heat for a few minutes. Keep the garlic in the skillet and set aside.
• Add all your sauce ingredients to a medium mixing bowl and set it aside.
• Add the sauce mixture to the skillet and cook over medium-high heat until your sauce thickens, stirring frequently.
• Finally, add in your tofu cubes, stir and cook for 1 to 2 minutes.
• Serve and enjoy this General Tso tofu!

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
• Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
• Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
• Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
• Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.