General Tso’s Tofu
Chinese takeout can be tricky for those with gluten restrictions because most soy sauces are made with wheat. Simple solution? Make your favorites at home- like this recipe for General Tso’s Tofu- a meatless version of a takeout classic.
1 14oz. package firm or extra firm tofu
3 tablespoons gluten-free tamari
1 tablespoon rice wine vinegar
2 tablespoons gluten-free sake
1 tablespoon brown sugar
2 tablespoons ketchup
3 tablespoons chicken stock or water if vegetarian
2 teaspoons plus 2 tablespoons cornstarch, separated
1 teaspoon red chili flakes
½ inch piece of ginger, grated
3 cloves garlic, minced
1 tablespoon canola oil
1. Place the tofu in a colander to drain. Put a heavy pot on the tofu and let sit for 20 minutes to press out any excess water.
2. Meanwhile, combine the tamari, rice wine vinegar, sake, brown sugar, ketchup, chicken stock, and 2 teaspoons of cornstarch in a small bowl. Whisk to remove any lumps of cornstarch.
3. Dice the tofu into 1 inch cubes, and toss with the remaining 2 tablespoons of cornstarch.
4. In a large, nonstick skillet, heat the oil over high heat. When the oil begins to shimmer, add the tofu. Pan-fry the tofu until golden brown on all sides, turning sparingly to avoid breaking the tofu.
5. When the tofu is crisp and golden brown, add the chili flakes, ginger, and garlic. Sauté for 1-2 minutes longer, until the garlic begins to turn golden and fragrant.
6. Add the sauce mixture and cook just until the sauce thickens, about 30 seconds.
- Serve with brown rice and lots of steamed broccoli for a complete meal.