Today’s veggie recipe; general Tso’s Tofu

This is my take on the American Chinese take-out, usually done with chicken strips. Many meat dishes can easily be converted to vegetarian recipes. It’s a sweet and spicy dish that is quick and easy to make.

Kitchen tip: mise en place which means have all ingredients in place (measured, cut, minced etc) prior to cooking. It saves you time during actual cooking and ensures you never leave out an ingredient!

Tofu block, cut into cubes

Pinch of salt and pepper

1 large orange, zested and juiced (split btw marinade and sauce)

1/3 cup rice flour/cornstarch (reserve 2 Tsp for sauce)

1 stalk chopped green onion

1 clove garlic, minced

2 red chilies

2 Tbsp sugar (or more to taste)

1 Tsp ground ginger/fresh into thin strips

2 Tbsp rice vinegar(or more to taste)

1/4 cup light soy sauce

1 Tsp sesame oil

Water to loosen sauce

Sesame seeds and Parsley to garnish

Heat oil for deep frying. Cut tofu into cubes and marinate with fresh orange juice, salt and pepper. When ready to fry, drain tofu and toss them into some cornstarch/rice flour. Pat away excess flour and drop tofu into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Drain on paper towel and set aside.

Heat 2 tablespoons peanut oil in a wok over high heat. Stir in the green onion, garlic, whole chiles, orange zest and a splash orange juice. Cook and stir a minute or two then add sugar, ginger, rice vinegar, soy sauce, sesame oil, and some water to loosen the sauce. Bring to a boil and cook for a couple minutes. It will get caramel-like.

Dissolve 2 teaspoons of cornstarch/rice flour into a little water to make a slurry. Stir into the boiling sauce for a minute, reduce heat, add tofu and let it absorb some of the sauce for another minute or so.

Serve with steamed broccoli and steamed rice.