My favorite answer to takeout is this general tso’s tofu with cauliflower recipe. It’s tastier and plant-friendlier than typical carry-out Chinese food. And while it’s definitely not as quick or simple, I promise that preparing it is completely worth the effort. Plus, you can prep much of it in advance.

The sauce

The sauce is the key to the bold sweet-salty flavor of this stir-fry. You’ll simply whisk together green tea, tamari (soy sauce), coconut nectar, ketchup, cider vinegar, sriracha, sesame oil, and organic (or non-GMO) cornstarch. You can absolutely do this in advance and chill it in the fridge until ready to make your general tso’s tofu with cauliflower.

The veggies

I love this reicpe with cauiflower — and adore it with purple cauliflower for that bonus pop of color. I also use the cauliflower leaves and stems to help prevent food waste!

But please make this with any seasonal non-starchy veggie you enjoy or have on hand, like broccoli, zucchini, or snap peas. It’s really versatile.

You’ll stir-fry your veggie(s) pick before you do the rest of the stir-fry — and transfer it to a skillet over low heat to keep it warm.

The tofu

For best results, choose an extra-firm tofu. But firm tofu is fine, too. (Hint: I go with an organic variety to make sure its non-GMO.) The most important thing for this recipe is to make sure it’s squeezed of excess liquid so it browns up nicely. Oh, and one more tip … rather than cubes, I cut the tofu into large bite-size wedges (triangles) for an extra dash of specialness.

Making the stir-fry

After you’ve stir-fried the cauliflower (or other veggies), tofu is up next. To help create brownness and crispness, you’ll toss the tofu wedges or cubes with cornstarch. Then you’ll stir-fry it until golden brown and transfer it to a paper towel-lined plate.

Then, in the hot wok, you’ll quickly stir-fry garlic, ginger, and white part of scallions until fully fragrant, then add the General Tso’s Sauce and bring to a full boil.

Next, you’ll add the browned tofu along with the green part of the scallions to the wok and stir fry until the tofu is fully coated with the thickened sauce. It only takes about a minute!

To serve

Now, arrange your magnificent tofu stir-fry alongside the cauliflower — or toss them together, if you prefer. Serve with brown rice (or cauliflower rice). Sprinkle everything with sesame seeds. And, of course, slowly savor every scrumptious bite of your general tso’s tofu with cauliflower.

general tso’s tofu with cauliflower

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• Author: Jackie Newgent
• Yield: 3 servings 1x
• Diet: Vegan

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Description

My favorite answer to takeout is this general tso’s tofu with cauliflower recipe. It’s tastier and plant-friendlier than typical carry-out Chinese food. And while it’s definitely not as quick or simple, I promise that preparing it is completely worth the effort. Plus, you can prep much of it in advance.

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Ingredients

Units USM Scale 1x2x3x

General Tso’s Sauce (Hint: can make in advance & chill!)

• 1/4 cup unsweetened green tea
• 3 tablespoons tamari or coconut aminos*
• 3 tablespoons coconut nectar or maple syrup
• 2 tablespoons unsweetened or fruit-sweetened ketchup
• 2 tablespoons apple cider vinegar or rice vinegar
• 2 teaspoons natural sriracha sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon organic (or non-GMO) cornstarch

 

Veggies + Tofu Stir-Fry

• 3 tablespoons sunflower or avocado oil, divided
• 4 cups cauliflower pieces (any color), including florets, leaves and/or stalks, or other seasonal veggies
• 1 (14- to 16-ounce) package organic extra-firm tofu, drained, squeezed well, and cut into wedges or cubes
• 1 1/2 tablespoons organic (or non-GMO) cornstarch
• 1 1/2 teaspoons grated fresh gingerroot
• 1 large garlic clove, minced
• 3 scallions, thinly sliced, green and white parts separated

 

To Serve (Hint: can make rice in advance & reheat!)

• 3 cups cooked brown rice (or cauliflower rice)
• 1 1/2 teaspoons toasted sesame seeds

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Instructions

1. In a medium bowl, whisk together all of the General Tso’s Sauce ingredients. Set aside (or make in advance and chill!)
2. Heat 1 tablespoon of the oil in the wok over medium-high heat. Add the veggies and stir-fry until crisp-tender (timing varies). Set aside in a large skillet over low heat.
3. Heat the remaining 2 tablespoons oil in the wok over high heat. In a large bowl, gently but quickly toss tofu with the cornstarch, shake off any excess, add to the wok, and stir-fry until golden brown. Using a large slotted spoon or tongs, transfer tofu to a paper towel-line platter.
4. In the hot wok, stir-fry the garlic, ginger, and white part of the scallions until fully fragrant, about 30 seconds; add the General Tso’s Sauce and bring to a full boil. Add the tofu and green part of the scallions and stir-fry until well coated with slightly thickened sauce, about 1 minute.
5. In bowls, arrange the tofu stir-fry alongside the cauliflower (or toss them together). Serve with rice. Sprinkle with sesame seeds.

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Notes

*This recipe is high in sodium. To reduce sodium, use reduced sodium tamari (soy sauce) – and use less of it.

• Category: Main dish
• Cuisine: Chinese

Nutrition

• Serving Size: 1 bowl
• Calories: 680
• Sugar: 21g (includes 15g added sugars)
• Sodium: 1220mg
• Fat: 26g
• Saturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 91g
• Fiber: 9g
• Protein: 24g
• Cholesterol: 0mg

Looking for other high-flavored tofu recipes? Try my peanutty sprouted tofu “stir-fry” sheet pan dinner (see recipe HERE), grilled tofu steaks with spicy strawberry-ginger glaze (see recipe HERE), and savory oatmeal with greens, pumpkin seed “tofu” & tart cherry reduction (see recipe HERE).