The MOST AMAZING Crispy General Tso’s Tofu you’ll BATTER UP for

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a healthier protein alternative, while seitan is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Pat dry the extra firm tofu with a paper towel.

Break the extra firm tofu into bite-sized pieces.

In a bowl, mix 2 teaspoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil; toss the tofu in this mixture and set aside to marinate.

Set up two bowls: one with 1 cup flour (dry station) and one with 0.5 cup flour and 0.75 cup water (wet station).

Add half the marinated tofu to the dry station and coat.

Transfer the tofu to the wet station and gently coat in the batter.

Return the tofu to the dry station and coat again.

Transfer the coated tofu to a plate and let it rest.

Heat 2.5 cups avocado oil in a frying pan over medium heat.

Fry the tofu in batches for 4-6 minutes until golden brown, flipping carefully.

Transfer the fried tofu to a cooling rack.

In a sauté pan, heat 1 tablespoon chili oil and sauté 3 pieces of garlic and a small piece of ginger for a few minutes.

Add 10 dried red chillies and sauté for another couple of minutes.

Add 1.5 tablespoons maple syrup, 1 tablespoon plant-based oyster sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, and 1 teaspoon black vinegar; cook for about a minute.

Make a slurry with 1 teaspoon potato starch and a couple of tablespoons of water; pour into the sauce while stirring to thicken.

Add the crispy tofu to the sauce and coat gently.

Plate the crispy tofu and sprinkle with white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens