General Tso Tofu Stir-Fry

with Broccoli and Jasmine Rice

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Vegan
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Instructions

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1 Boil rice

Rinse rice. Add rice, pinch of salt and measured water to a pan with a lid and bring to boil over high heat. Reduce heat to low, cover, and cook for 10-12 minutes or until water is absorbed and rice is cooked. Remove pan from heat and keep covered until serving. Fluff with a fork before serving.

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2 Prepare sauce

In a small bowl, combine soy sauce, maple syrup, rice vinegar, 1/1.5/2 Tbsp of lemon juice and chilli flakes.

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3 Cook

Rinse broccoli and separate into small florets. Peel and chop onion, garlic and ginger. Heat oil in a wok pan or in a large pan over high heat. Heat oil in a pan over medium-high heat. Add broccoli and onion and fry for 5 min. Add garlic and ginger and cook for 1-2 min. Add the sauce and cook for final 2-3 min.

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4 Serve

Cube tofu. Add corn starch to a plate. Add tofu cubes to the plate and turn it until fully coated in cornstarch. Heat oil in a second pan over medium-high heat. Add the tofu cubes and fry for 3-5 min until golden and crispy. Season with salt. Add tofu to fried vegetables and serve over rice.

Tips for fussy eaters

Serve the crispy tofu with jasmine rice and steamed broccoli.

Pro tip

In North America, this dish is typically served with deep fried chicken. While it's named after Zuo Zongtang, a Qing dynasty statesman and military leader, there is no recorded connection to him or his home province.

This Chinese-inspired dish features crispy tofu and a sauce which is neither too spicy nor too sweet!

Cooking Time: 20 min

Cals 778 · Prot 32.1 · Carbs 127 · Fat 11.9

Ingredients

Number of people

Rice

Jasmine rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp

Sauce

Soy sauce 30.00 ML
Maple syrup 20.00 Grams
Rice vinegar 20.00 ML
Lemon 1.00 Pieces
Chilli flakes 2.00 Grams

Veggies

Broccoli 300.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Olive oil 2.00 Tbsp

To serve

Firm tofu 300.00 Grams
Corn starch 40.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp

This Chinese-inspired dish features crispy tofu and a sauce which is neither too spicy nor too sweet!

Cooking Time: 20 min

Cals 778 · Prot 32.1 · Carbs 127 · Fat 11.9

Instructions

photo

1 Boil rice

Rinse rice. Add rice, pinch of salt and measured water to a pan with a lid and bring to boil over high heat. Reduce heat to low, cover, and cook for 10-12 minutes or until water is absorbed and rice is cooked. Remove pan from heat and keep covered until serving. Fluff with a fork before serving.

photo

2 Prepare sauce

In a small bowl, combine soy sauce, maple syrup, rice vinegar, 1/1.5/2 Tbsp of lemon juice and chilli flakes.

photo

3 Cook

Rinse broccoli and separate into small florets. Peel and chop onion, garlic and ginger. Heat oil in a wok pan or in a large pan over high heat. Heat oil in a pan over medium-high heat. Add broccoli and onion and fry for 5 min. Add garlic and ginger and cook for 1-2 min. Add the sauce and cook for final 2-3 min.

photo

4 Serve

Cube tofu. Add corn starch to a plate. Add tofu cubes to the plate and turn it until fully coated in cornstarch. Heat oil in a second pan over medium-high heat. Add the tofu cubes and fry for 3-5 min until golden and crispy. Season with salt. Add tofu to fried vegetables and serve over rice.

Tips for fussy eaters

Serve the crispy tofu with jasmine rice and steamed broccoli.

Pro tip

In North America, this dish is typically served with deep fried chicken. While it's named after Zuo Zongtang, a Qing dynasty statesman and military leader, there is no recorded connection to him or his home province.

Ingredients

Number of people

Rice

Jasmine rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp

Sauce

Soy sauce 30.00 ML
Maple syrup 20.00 Grams
Rice vinegar 20.00 ML
Lemon 1.00 Pieces
Chilli flakes 2.00 Grams

Veggies

Broccoli 300.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Olive oil 2.00 Tbsp

To serve

Firm tofu 300.00 Grams
Corn starch 40.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
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