Vegan General Tso's Tofu Bosh TV

General Tso's Tofu

  • Simple
  • 0:25 m
  • 18 ingredients

This is our plant-based take on the classic Chinese takeaway dish, General Tso's Chicken. It's named after Qing dynasty statesman and military leader, Tso Tsung-t'ang, though no one knows why as it seems unlikely that he ever tasted the dish, which is a shame because it's delicious! Crispy, sticky and sweet, this is tofu at its finest. For an extra nutty flavour, you could toast the sesame seeds briefly in a dry pan before sprinkling over the dish. This recipe is super budget-friendly as it's from our latest book BOSH! On A Budget.

Serves: 4

Ingredients

For the tofu

  • 3 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar
  • 4 tbsp cornflour
  • 4 tbsp vegetable oil
  • 1 x 280g block of firm tofu

For the jasmine rice

  • 1 tsp fine sea salt
  • 150g Jasmine rice
  • 300ml cold water
  • 1 Jasmine tea bag - or jasmine flower
  • 1 star anise

For the sauce

  • 1 tbsp cornflour
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce or tamari
  • 1 tbsp Chinese rice vinegar
  • 4 garlic cloves
  • 2 tbsp cane sugar - or coconut or brown sugar

To serve

  • 1 tbsp sesame seeds
  • 1 tsp dried Szechuan Chillies - or chilli flakes
  • chives garnish

Before you start

Non-stick frying pan | Medium saucepan with a lid | Plate lined with kitchen paper

Step 1

Marinate the tofu

  • Cut the tofu into 2cm cubes and put it in a bowl with the soy sauce and apple cider vinegar
  • Toss to coat
  • Set aside for 10 minutes

Ingredients

  • 3 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar
  • 1 x 280g block of firm tofu

Step 2

Meanwhile, make the jasmine rice

  • Rinse the rice under cold water for 1 minute
  • Tip into the saucepan and pour over the water
  • Add the tea bag or jasmine flower, star anise and salt
  • Cover and bring to the boil
  • Turn the heat down to the lowest setting and leave covered for about 12 minutes while you fry the tofu

Ingredients

  • 1 tsp fine sea salt
  • 150g Jasmine rice
  • 300ml cold water
  • 1 Jasmine tea bag - or jasmine flower
  • 1 star anise

Step 3

Fry the tofu

  • Drain the tofu, setting the marinade aside for the sauce
  • Put the tofu in a clean bowl with the cornflour and toss to coat
  • Place the frying pan over a medium-high heat and add the vegetable oil
  • Fry the cubes in the hot oil until golden brown, then transfer to the plate lined with kitchen paper
  • Turn off the heat and leave the hot oil in the pan

Ingredients

  • 4 tbsp cornflour
  • 4 tbsp vegetable oil

Step 4

Make the sauce

  • Peel and finely slice the garlic and add it to the tofu oil in the pan (it should sizzle and start to go brown)
  • Measure all the other sauce ingredients into a bowl
  • Pour in the leftover marinade
  • Whisk until smooth
  • Spoon a couple of large spoonfuls of starchy water from the top of the rice pan into the bowl
  • Turn the heat on to medium and pour in the sauce
  • Stir until it starts to thicken
  • Toss in the tofu and stir to coat

Ingredients

  • 1 tbsp cornflour
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce or tamari
  • 1 tbsp Chinese rice vinegar
  • 4 garlic cloves
  • 2 tbsp cane sugar - or coconut or brown sugar

Step 5

Serve 

  • Fluff up the cooked rice with a fork and spoon it into bowls
  • Top with the tofu
  • Sprinkle over the sesame seeds and dried Szechuan chillies or chilli flakes, snip over the chives and serve

Ingredients

  • 1 tbsp sesame seeds
  • 1 tsp dried Szechuan Chillies - or chilli flakes
  • chives garnish