General Tso's tofu

Crispy, sweet and spicy – you can’t go wrong! This recipe is adapted from Vegan Huggs and serves 2.

Ingredients

• 1 16-ounce package extra-firm tofu , pressed and cubed

• 2 tablespoons tamari

• ¼ cup cornstarch

• Stir-Fry

• ¼ cup agave or maple syrup

• 2 tablespoons tamari

• 1 tablespoon sriracha

• Juice of 1 orange

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil , plus more as needed

• 4 scallions , cut into ¾-inch pieces

• 2 large strips of orange zest , removed with a vegetable peeler

• 2 cloves garlic , minced

• 2 teaspoons fresh minced ginger

• Steamed rice and/or broccoli , for serving

• Sesame seeds , for garnish

Instructions

1. In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy.

2. In a small bowl, whisk together the agave, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved.

3. In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. (The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side.)

4. Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down.

5. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens.

6. Serve over rice, garnished with sesame seeds. Enjoy!

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