Description
A sweet and spicy version of a Takeout Classic - General Tso Tofu. Crispy baked tofu stir fried with Asian Vegetables in a spicy General Tso Sauce.
Ingredients
Scale
- 14 oz Extra Firm Tofu
- Juice from an 8oz can of Pineapple Chucks for marinade
- 1 Tbs Soy Sauce ((low sodium))
The Stir Fry
- 12 oz Steamfresh Frozen Veggies ((Broccoli, Carrots, Water Chestnuts))
- 4 oz White Button Mushrooms
- 1 can Pineapple Chunks ((8oz - drained previously))
- 1/2 cup Raw Cashews
The Sauce
- 1/2 cup Low Sodium Soy Sauce ( )
- 1 Tbs Ginger ((minced))
- 1.5 Tbs Garlic ((minced))
- 1/4 cup Rice Wine Vinegar
- 1/4 cup Water
- 3 Tbs Sugar
- 1 Tbs Tahini
- 1 Tbs Mirin Rice Wine
- 1 Tbs Chile Garlic Paste
- 1/8 tsp Red Pepper Flakes
Instructions
Prep the Tofu
- Drain and press the Tofu
- Slice into 1" cubes and toss with pineapple juice and 1T Soy Sauce to marinade
- Refrigerate 15-30 minutes while oven is heating up to 350 degrees
- Drain marinade and toss tofu with 2T corn starch
- Place evenly on parchment lined cookie sheet and bake for 45 min or until crispy
The Sauce
- Saute garlic and ginger in 1/4 cup Soy Sauce until softened
- Add remaining Soy Sauce, Rice Vinegar, Chile Paste, Water, Mirin, Tahini, Sugar, and Red Pepper and stir until bubbly
- Add 1T Corn Starch to 1T Cool Water to make a slurry, add to sauce to thicken
The Stir Fry
- Stir Fry the frozen veggies, pineapple, mushrooms, and cashews in a small amount of water until crisp tender
- Add Tofu and Sauce and stir to coat evenly