March 07, 2015

general tso's


Another crazy day!  Baseball, sunshine, and some great food... can't get much better!  Did I mention that my youngest daughter talked me into buying another bird!?  Although with her big eyes and cute little 4 year old voice she didn't have to talk very long.  As silly as this sounds... I did feel sorry for Blu having to be alone all day, sitting on his perch, staring at the walls, waiting for the kids to get home from school and entertain him.  So... meet Jewel.  Let's hope that this is the end of our introductions!;)  On to the food....

I love Chinese food!!!  General Tso's and Orange Chicken are two of my favorites!  We used to get take-out once a month or so, but after we started eating clean the preservatives they use hurt my stomach.  This General Tso's recipe is delicious, so worthwhile, and can be made with either tofu or chicken.  I opted for steamed broccoli, but you can use any veggies that you have on hand or a family favorite.

Servings 4-6
Total Time 1 hour 30 minutes (30 minutes is marinating)

for the tofu
  • 1 package extra firm tofu, drained, pressed, and cut into 1/2 inch cubes (tips and tricks: pressing tofu) (chicken can also be substituted, just adjust your baking time)
  • 4 teaspoons Bragg's Liquid Aminos or soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons mirin rice wine (you can substitute any white wine)
  • 2 teaspoons grapeseed or olive oil
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons cornstarch or flour
for the sauce
  • 1 cup vegetable broth
  • 1/4 cup sugar
  • 3 tablespoons Bragg's Liquid Aminos or soy sauce
  • 2 1/2 tablespoons mirin rice wine (you can substitute any white wine)
  • 4 teaspoons rice vinegar
  • 4 teaspoons sesame oil
  • 1 tablespoon tomato paste
  • 1 teaspoon sriracha, optional
  • 4 teaspoons grapeseed or olive oil
  • 1 bunch green onions, sliced (green parts for sauce, white parts for the garnish)
  • 2 garlic cloves, minced 
  • 1 teaspoon grated fresh ginger
  • 4 teaspoons cornstarch or flour
  • 4 cups steamed broccoli
  • 4 cups steamed brown or white rice


1. In a resealable container, whisk the soy sauce, vinegar, mirin, oil, garlic, and ginger.  Add tofu and toss to coat.  Marinate 30 minutes, or overnight (all the liquid should be absorbed).

2. Preheat oven to 350 degrees F.  Coat a baking sheet with cooking spray (if you don't have a Misto, I would highly encourage you get one... they are great and you can fill them with the oil of your choice avoiding all the chemicals). Sprinkle cornstarch over tofu, reseal container, and shake to coat.  Spread tofu on baking sheet and spray the cubes with oil. Bake for 40 minutes, or until firm and crispy, turning several times to brown all sides.

3.  In a small bowl, whisk together the broth, sugar, soy sauce, mirin, vinegar, sesame oil, tomato paste, and sriracha (if using).  Set aside.

4. In a wok or large skillet, over medium-high heat, add the oil.  When hot add the green onions, garlic, and ginger.  Cook for 1 minute, until fragrant.  Whisk the cornstarch/flour into the broth, and then add the broth mixture bringing it to a boil over high heat.  Cook for another minute, or until thickened. Stir in tofu and remove from heat.

5.  Top the rice with the tofu and sauce, and serve steamed broccoli on the side.  Garnish with green onions and enjoy!!!

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