General Tso-fu Stir Fry

Once you gather all the ingredients, this comes together in about 30 minutes. Not bad for a weeknight.

Ingredients

Tofu

12 oz extra-firm tofu

3 tbsp tamari or soy sauce

1 tsp chili garlic sauce

1 tsp toasted sesame oil

1 tbsp maple syrup

4–5 tbsp cornstarch

2 tbsp neutral oil (such as canola or grapeseed), for frying

Stir-Fry Sauce

2 tsp sesame oil

2 tsp cornstarch

2 large garlic cloves, minced

1 tbsp fresh ginger, minced

1 tbsp rice vinegar

1/4 cup maple syrup

3 tbsp tamari or soy sauce

1 tbsp water

Stir Fry

1 tbsp sesame oil

1 bunch scallions, white parts removed, roughly chopped

4–7 dried Thai red chilies, or to taste

Sesame seeds, for garnish

Serving

4 cups cooked white or brown rice

Roasted broccoli

Preparation

1. If serving with rice and roasted broccoli, start both now — they take the longest.

2. Wrap the tofu block in a clean kitchen towel and press firmly under a heavy skillet or use a tofu press. Let rest for 10 minutes to expel as much moisture as possible — dry tofu sears; wet tofu steams.

3. While the tofu presses, whisk together all the stir-fry sauce ingredients in a small bowl until the cornstarch is fully dissolved. Taste and adjust seasoning. Set aside.

4. Unwrap the tofu and cut into even 3/4-inch cubes. Heat a large cast-iron skillet over medium-high heat.

5. Add the tofu cubes to a shallow bowl and pour over the tamari, chili garlic sauce, sesame oil, and maple syrup. Toss gently to coat. Do not add the cornstarch yet. Let rest for 2–3 minutes, turning occasionally.

6. Using a slotted spoon, transfer the tofu to a large zip-top bag, leaving the marinade behind — reserve it to drizzle over rice for serving. Add the cornstarch 1 tablespoon at a time, seal the bag, and toss to coat. Continue until the tofu is evenly coated in a thin, chalky layer.

7. Add the neutral oil to the hot skillet and swirl to coat. Using a slotted spoon, add the tofu to the pan, leaving any excess cornstarch behind. Sear, turning occasionally, until golden and crisp on all sides, about 1 minute per side — do not let it blacken. Transfer to a plate as each piece finishes and set aside.

8. Return the skillet to medium-high heat. Add the sesame oil, scallions, and dried chilies and cook, stirring constantly, for 1–2 minutes. Add the sauce and tofu. Cook, stirring frequently, until the tofu is heated through and the sauce has thickened and clings to everything, 1–2 minutes. Remove from heat, scatter with sesame seeds, and serve immediately over rice.

Notes

Inspired by Minimalist Baker.