Vegan General Tso's Tofu

Crispy outside, firm marinated tofu inside, coated in a sweet, spicy, tangy sauce, served over a delicate, airy bed of rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the tofu cubes in a bowl or shallow dish.

Step 2

Add the marinade ingredients (2Tbsp of tamari and 1Tbsp of apple cider vinegar), stir and let rest in fridge for at least 5 minutes, preferably overnight.

Step 3

After 5 minutes (minimum) drain the tofu and discard the marinade.

Step 4

Transfer 1/3 of the tofu cubes to a container/plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch (2Tbsp of cornstarch per 1/3 of tofu). Add more cornstarch if needed.

Step 5

Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used coconut oil, but any oil will do.

Step 6

Cook the tofu cubes over medium-high heat, flipping with chopsticks until all sides are golden brown. Remove the tofu from the skillet and set aside.

Step 7

Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 minute, stirring frequently until golden brown. Once golden brown. remove from pan, set aside.

Step 8

Whisk all the sauce ingredients in a bowl (tamari [or soy sauce], apple cider vinegar, vegetable stock [or water], coconut sugar, cornstarch and red pepper flakes).

Step 9

Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring with whisk frequently.

Step 10

Lastly, add the tofu cubes, fold into the thickened sauce with a spatula and cook for 1 to 2 more minutes.

Step 11

Serve with some white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.