General Tso’s Tofu with Broccoli is the crispiest baked tofu and broccoli paired with a tangy, sweet, and slightly spicy sauce that tastes like the traditional takeout dish!
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General Tso´s chicken is that ridiculously tasty take out dish that we have all eaten at one time or the other. It is like THE Chinese take-out dish that always guarantees a flavor explosion and a slight food-coma after eating.
This spinoff version of General Tso´s Tofu with Broccoli is the healthy alternative, which in my opinion is way on up there with the real deal with a fraction of the calories.
The secret is in the sauce!
Let´s be real here, the deliciousness of the traditional General Tso´s Chicken doesn´t come from the chicken! It is allll about that sauce. The sauce in this recipe provides BIG flavor just like that one you are used to. I especially love the sauce in this recipe because it is super simple. It requires ZERO chopping! I am a HUGE fan of sauce recipes that don´t require me to chop. It just makes the whole dish seem pretty effortless.
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Ingredients for General Tso´s Tofu with Broccoli:
Firm or Extra-Firm Tofu: Be sure NOT to buy a soft or silken tofu for this recipe as it will not bake well. Firm or extra-firm tofu will hold its shape when baked and provide the crispiest consistency.
Broccoli: Typically 2 cups of broccoli is about half of a head of broccoli, depending on the size. I love how baking the broccoli in this recipe gives it a slightly crunchy texture.
Soy sauce or Tamari: Both work in this recipe! I personally prefer to use soy sauce in the marinade and Tamari in the sauce, but they both work well in both places.
Cayenne Pepper: Gives the tofu just a slight bit of heat!
Apple Cider Vinegar: The apple cider vinegar is what gives this dish that extra tanginess that it needs.
Coconut Sugar or Brown Sugar: I have tried this recipe with both and they are both delicious. However brown sugar is sweeter and will more closely mimic the General Tso´s taste.
Sesame Oil: Sesame oil adds an added depth of flavor to the sauce
Cornstarch: That good ol´ thickener that get´s the job done every time! We add a lot of it to the tofu before baking to help it get extra crispy, and 1.5 tbs to the sauce to help it thicken up. If you are out of cornstarch, whisk in 2tbs of flour.
Chili Garlic Paste or Sambal Oelek (chili paste) or Sriracha: This adds depth of flavor and also some heat. My favorite in this recipe is chili garlic paste, which you can find at most grocery stores in the US and Asian supermarkets in Spain. I have included the links so you know what to look for!
White Rice: For serving, any kind of white rice will do!
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The first time I made this for Claudio, he was immediately obsessed. His only objection was that I didn´t make more! As of late he has been asking me when am I going to put this recipe on the blog because it is his favorite tofu recipe. And trust me, I make A LOT of tofu.
That being said, I recommend doubling this recipe if it is for two hungry people!
General Tso´s Tofu with Broccoli
Ingredients
Baked Tofu & Broccoli
- 10 oz firm or extra-firm tofu (275g) Note 1
- 3 tbs soy sauce or tamari
- 1/8 tsp cayenne pepper
- 4 tbs cornstarch
- 2 cups broccoli, chopped into bite-sized pieces about half a head of broccoli
General Tso´s Sauce
- 3 tbs tamari or soy sauce I prefer tamari here but both work!
- 3 tbs apple cider vinegar
- 1 tbs sesame oil, dark
- 2 tsp chili garlic paste, chili paste, or sriracha
- 3 tbs brown sugar or coconut sugar Brown sugar will be sweeter and more close to the general tso´s taste, but both are delicious!
- 6 tbs water
- 1.5 tbs cornstarch
For serving
- white rice
- sesame seeds (optional)
Instructions
- Mix together the ingredients for the tofu marinate: 3tbs tamari or soy sauce and cayenne pepper.
- Press the tofu: See my post on Crispy Baked Tofu for step-by-step pictures on how to press tofu. Depending on the thickness of your tofu block, you may need to slice it into halves of thirds. The slices should be 3/4 inches thick. Wrap the slices in a kitchen towel and place a heavy pot on top for about 20 minutes. If you are in a rush, press the tofu between your hands with a kitchen towel to press out as much liquid as possible.
- Cook the white rice according to package instructions in salted water. I recommend cooking 3/4 cup for two people.
- While the tofu is being pressed, preheat the oven to 400° F/ 205°C. Prepare the tofu marinade: In a shallow container that will allow all of the tofu cubes to lay flat, mix together the soy sauce and cayenne pepper.
- Once the tofu is finished being pressed, cut into small equal sized cubes and add to the marinade. Allow the tofu to sit in the marinade for about 5 minutes to absorb some of the soy sauce. Add the cornstarch one tablespoon at a time, mixing with the tofu to coat until all of the tofu is evenly coated.
- On baking sheet that has been prepared with oil or lined with parchment paper (parchment paper sticks less), lay out the tofu evenly and bake in the oven for 10 minutes.
- While the tofu is baking, mix together the sauce in a medium-sized bowl: soy sauce, apple cider vinegar, water, brown sugar or coconut sugar, and corn starch.
- Remove the tofu from the oven and flip the cubes using a spatula in order to avoid the coating from sticking to the baking sheet. Move the tofu over to one side of the baking sheet and drizzle the other side with olive oil. Lay the broccoli pieces evenly on the other side and return to the oven for an additional 15 minutes, until the tofu is browned and crunchy on the edges. Remove from the oven.
- Heat medium-sized frying pan over medium heat, add the sauce that you previously mixed together. Stir constantly as the sauce will start to thicken and you will need to keep it from sticking to the bottom of the pan. Stir until a thick sauce forms, about 2 minutes. Add the tofu and broccoli to the sauce and mix well.
- Serve over white rice and sprinkle with sesame seeds.