Sometimes you want takeout flavors, but the joy of making the dish all yourself. We hear you! Why not show off those takeout-cooking chops every once in a while? Our chefs bring you all the General Tso’s flavors you already love, right to your kitchen counter. You’ll start by cooking fluffy rice and steaming broccoli in the microwave. Then, you’ll coat tofu in tempura batter and fry it all up. Drizzle everything in a sesame soy sauce with ginger and garlic, serve it over a bed of rice, and you’ve got yourself the familiar veg-ified dish that’s Tso Tso tasty.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce(ContainsSoy, Wheat)
Sweet Soy Glaze(ContainsSoy, Wheat)
Rice Wine Vinegar
Tempura Mix(ContainsWheat, Eggs, Milk)
• Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Dice ¾ of the tofu into ½-inch pieces (save the rest for another use). Pat dry with paper towels and season with salt and pepper. Peel and mince ginger and garlic. • In a medium bowl, whisk together brown sugar, soy sauce, sweet soy glaze, cornstarch, half the vinegar, ½ cup water, and ½ tsp white sugar. (For 4 servings, use all the vinegar, ¾ cup water, and 1 tsp white sugar.)
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, place broccoli in a large microwave-safe bowl along with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain any excess water. Season with salt and pepper. TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 2-4 minutes.
• In a second large bowl, whisk together tempura mix, 1⁄3 cup cold water, and salt (we used ½ tsp; 1 tsp for 4 servings) until smooth. (For 4, use 2⁄3 cup cold water.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a thick pancake-batter-like consistency. • Add tofu to bowl with tempura batter; stir until evenly coated. Transfer to fridge and let sit for at least 5 minutes. • Heat a large, dry pan over medium-high heat. Add half the sesame oil (all for 4), ginger, and garlic. Cook until fragrant, 30 seconds. Add sauce and cook until slightly thickened, 3-4 minutes. Remove from heat.
• Heat a 1⁄3-inch layer of oil in a second large, preferably nonstick, pan over medium- high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated tofu to pan in a single layer. (TIP: Work in batches if necessary and watch carefully to avoid burning.) Cook undisturbed until golden brown and crispy on one side, 4-5 minutes. TIP: Add more oil between batches if needed. • Turn tofu and cook until golden brown and crispy on all sides, 2-3 minutes more. • Using a slotted spoon, carefully transfer tofu to a paper-towel-lined plate. Turn off heat.
• Add fried tofu and broccoli to pan with sauce. Return pan to medium heat. Cook, stirring, until glazed, 1-2 minutes. TIP: If sauce seems too thick, stir in a splash of water.
• Fluff rice with a fork and divide between bowls. Top with tofu and broccoli. Drizzle with any remaining sauce from pan. Garnish with sesame seeds and chili flakes to taste and serve.