A few years ago when we were traveling a lot between West Texas and Albuquerque, and we found a little hole-in-the-wall Chinese place that we'd always try to stop in and get their General Tso Tofu. Sometimes we'd get enough for lunch the next day (which was hard to do, because it was just so good). Well, this isn't theirs, exactly, but it's healthier and wonderfully delicious! (Wish I could think of the name of that place, about an hour from Albuquerque...)
General Tofu
2 tablespoons Chia seeds
¾ cup Water,
⅔ cup Cornstarch
1 tablespoon Chicken style seasoning
2 14 ounce packages Firm tofu, fresh
¼ cup Oil
1 head Broccoli
1 tablespoon Oil
3 teaspoons cornstarch
5 teaspoons chili powder
1000 milligrams vitamin C
⅓ cup sugar
5 tablespoons Bragg's Aminos or soy sauce
½ cup water
1. Freeze tofu overnight and thaw completely in refrigerator.
2. Preheat oven to 400.
3. For tofu: Drain, pressing gently, and cut each block of tofu into bite-sized pieces.
4. Mix chia seeds, 2/3 c. water, chicken seasoning and 3/4 c. water. Toss tofu into this mixture.
5. Spread oil over a large cookie sheet and spread tofu out in one layer, ensuring that sides are not touching.
6. Bake for 15 minutes, then flip and bake for 15 more minutes. Place on paper towel to drain off oil.
7. For Broccoli: While oil is draining off tofu, turn up oven to 500. Drizzle 1 tablespoon of oil over broccoli pieces and spread over cookie sheet. Cook for 3-4 minutes, until it's fragrant and edges brown.
8. For sauce: In a blender, blend water, Bragg's, cornstarch, vitamin C, chili powder and sugar until very smooth.
9. Put tofu, broccoli and sauce in medium-large pot and cook, stirring lightly as necessary until sauce darkens and thickens slightly, 2-4 minutes.
10. Serve over rice.
No comments:
Post a Comment