Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 14 ounces medium firm tofu
  • 4 stalks scallions (sliced on the bias)
  • cornstarch or potato starch for dusting
  • 3/4 cup chicken broth (or vegetable broth for vegans)
  • 1/2 tablespoon tomato paste
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoon sriracha sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons granulated sugar
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 teaspoon dried red chili flakes
  • 1 teaspoon sesame seeds

Instruction

  • Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes and transfer to a plate.
  • Dust each tofu cube with cornstarch or potato starch until all sides are coated.
  • In a large pan over high heat, add oil and swirl to coat all sides. When the oil is hot, add tofu and fry all four sides until golden (5-7 minutes).
  • Transfer to a paper towel and drain.
  • Put all the ingredients – except for cornstarch – for the sauce in a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep on whisking until the sauce thickens.
  • Turn the heat off and stir in sesame oil, dried chiles and half of the scallions into the sauce.
  • Sprinkle leftover scallions on top of the fried tofu cubes and pour half of the sauce over.
  • Pour what’s left of the sauce into a bowl and serve it next to the general tso tofu. Add more sauce if needed.