General Tso Tofu Stir-Fry

with Broccoli and Jasmin Rice

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Vegan
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Vegan
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Instructions

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1 Boil rice

Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

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2 Prepare sauce

Prepare the sauce by mixing together the sweet soy sauce, rice vinegar, a good squeeze of lemon juice and the chilli flakes.

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3 Saute

Separate broccoli to small florets and cut them in half. Chop onion, garlic and ginger. Heat oil in a wok pan or in a large pan over high heat. Sauté broccoli and onion for 5 minutes. Add garlic and ginger. Cook for another 1–2 minutes and add the sauce. Bring it to boil and let it simmer for 2–3 minutes so that the sauce becomes thicker.

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4 Serve

Cut tofu to cubes and season with salt. Roll in corn starch. Heat oil in another pan and fry the tofu cubes until golden and crispy. Top the veggie wok with crunchy tofu cubes. Serve with rice.

Tips for fussy eaters

Serve the crispy tofu with a spoon of jasmin rice and steamed broccoli.

Pro tip

Typically this dish is served with deep fried chicken in North America. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader, although there is no recorded connection to him nor his home province.

An amazing Chinese dish – Crispy tofu with a sauce that’s neither too spicy nor too sweet!

Cooking Time: 20 min

Cals 778 · Prot 32.1 · Carbs 127 · Fat 11.9

Ingredients

Number of people

Rice

Jasmine rice 200 Grams
Salt 0.25 Tsp

Sauce

Sweet soy sauce 40 ML
Rice vinegar 15 ML
Lemon 1 Pieces
Chilli flakes 2 Grams

Veggies

Broccoli 300 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp

To Serve

Firm tofu 300 Grams
Corn starch 40 Grams
Salt 0.25 Tsp

An amazing Chinese dish – Crispy tofu with a sauce that’s neither too spicy nor too sweet!

Cooking Time: 20 min

Cals 778 · Prot 32.1 · Carbs 127 · Fat 11.9

Instructions

photo

1 Boil rice

Combine washed and drained jasmine rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 10 minutes until the water has absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork before serving.

photo

2 Prepare sauce

Prepare the sauce by mixing together the sweet soy sauce, rice vinegar, a good squeeze of lemon juice and the chilli flakes.

photo

3 Saute

Separate broccoli to small florets and cut them in half. Chop onion, garlic and ginger. Heat oil in a wok pan or in a large pan over high heat. Sauté broccoli and onion for 5 minutes. Add garlic and ginger. Cook for another 1–2 minutes and add the sauce. Bring it to boil and let it simmer for 2–3 minutes so that the sauce becomes thicker.

photo

4 Serve

Cut tofu to cubes and season with salt. Roll in corn starch. Heat oil in another pan and fry the tofu cubes until golden and crispy. Top the veggie wok with crunchy tofu cubes. Serve with rice.

Tips for fussy eaters

Serve the crispy tofu with a spoon of jasmin rice and steamed broccoli.

Pro tip

Typically this dish is served with deep fried chicken in North America. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader, although there is no recorded connection to him nor his home province.

Ingredients

Number of people

Rice

Jasmine rice 200 Grams
Salt 0.25 Tsp

Sauce

Sweet soy sauce 40 ML
Rice vinegar 15 ML
Lemon 1 Pieces
Chilli flakes 2 Grams

Veggies

Broccoli 300 Grams
Red onion 1 Pieces
Garlic cloves 2 Pieces
Ginger 30 Grams
Olive oil 1 Tbsp

To Serve

Firm tofu 300 Grams
Corn starch 40 Grams
Salt 0.25 Tsp
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