Tonight Stephen and I tag teamed General Tso tofu. He made this recipe a few weeks ago, however in his first go around 2 tsp of cayenne pepper were involved. Lets just say, Stephen and Mike were sweating while they ate and I gave up. This time we went without the cayenne pepper and it was sooooo much better, not to mention tolerable! I highly recommend this dish. It is sweet, filling, and healthy!
General Tso Chicken
with a side of broccoli and garlic
3/4 cup(s) canned chicken broth (or sub veg broth), reduced-sodium 1 1/2 Tbsp cornstarch 2 Tbsp sugar 2 Tbsp low-sodium soy sauce 1 Tbsp white wine vinegar 1/2 tsp ground ginger 2 tsp peanut oil 2 medium scallion(s), chopped 2 clove(s) (medium) garlic clove(s), minced 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced 2 cup(s) cooked white rice, kept hot 15 oz extra firm tofu
Before making the dish you need to prep the tofu. Cut the tofu down the middle, making it a bit thinner and easier to drain.
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes.
Add reserved sauce to pan and simmer until sauce thickens, about 3 minutes.