Vegan General Tso's Chick'n Recipe

Tofu: Extra-firm tofu is essential for achieving a crispy texture. Make sure to press it to remove excess moisture.

Cornstarch: This helps to create a crispy coating on the tofu when fried.

Vegetable oil: Used for frying the tofu to a golden brown.

Soy sauce: Provides a salty, umami flavor to the sauce.

Rice vinegar: Adds a tangy element to the sauce.

Hoisin sauce: A sweet and savory sauce that enhances the overall flavor.

Maple syrup: Adds a touch of sweetness to balance the flavors.

Sriracha: Optional, for adding heat to the dish.

Ginger: Freshly minced ginger adds a zesty, aromatic flavor.

Garlic: Minced garlic provides a robust, savory taste.

Water: Helps to thin out the sauce and bring all the ingredients together.

When pressing the tofu, use a tofu press or place the tofu block between two plates and weigh it down with a heavy object like a cast-iron skillet. This helps remove excess moisture, allowing the tofu to absorb more of the sauce and achieve a crispier texture when cooked.

• extra-firm tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs flavors well, making it a great alternative to tofu.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is also gluten-free.

• vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for vegetable oil.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can mimic the tanginess of rice vinegar.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and savory profile, making it a good alternative to hoisin sauce.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable substitute for maple syrup.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and flavor profile, making it a good alternative to sriracha.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in place of minced ginger, though it is more concentrated, so use less.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for minced garlic, though it is more concentrated, so use less.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• Allow the tofu to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.

• Transfer the cooled General Tso's Chick'n into an airtight container. For best results, use a glass container as it helps maintain the flavor and texture better than plastic.

• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.

• If you plan to enjoy the dish later, consider storing the sauce and tofu separately. This prevents the tofu from becoming too soft and allows you to reheat them individually for a better texture.

• For freezing, place the cooled General Tso's Chick'n in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. The dish can be frozen for up to 2 months.

• When ready to eat, thaw the General Tso's Chick'n in the refrigerator overnight.

• Reheat the dish in a skillet over medium heat, adding a splash of water or vegetable broth to help revive the sauce. Stir occasionally until heated through.

• Alternatively, you can reheat in the microwave. Place the General Tso's Chick'n in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• For a crispier texture, consider reheating the tofu separately in the oven. Preheat the oven to 350°F (175°C), place the tofu on a baking sheet, and bake for 10-15 minutes until heated through and slightly crispy. Then, toss with reheated sauce.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or water to the skillet.
  3. Add the leftover tofu and sauce to the skillet.
  4. Stir occasionally, cooking until the tofu is heated through and the sauce is bubbly, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tofu and sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Microwave Method:

  1. Place the tofu and sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Continue microwaving in 30-second intervals until the dish is heated evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the tofu and sauce in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu pieces in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Reheat the sauce separately in a small saucepan over medium heat until bubbly, then combine with the tofu.

• Tofu press: used to press excess water out of the tofu, ensuring it becomes extra firm and can absorb flavors better.

• Knife: essential for cubing the tofu into even pieces.

• Cutting board: provides a stable surface for cutting the tofu.

• Mixing bowl: used to toss the tofu with cornstarch and to whisk together the sauce ingredients.

• Whisk: helps to thoroughly combine the sauce ingredients.

• Large skillet: used to cook the tofu until golden brown and to simmer the sauce.

• Spatula: useful for turning the tofu pieces to ensure they brown evenly on all sides.

• Measuring spoons: ensures accurate measurement of ingredients like cornstarch, vegetable oil, soy sauce, rice vinegar, hoisin sauce, maple syrup, and sriracha.

• Measuring cup: used for measuring the water and soy sauce accurately.

• Garlic press: makes mincing garlic quick and easy.

• Grater: used for mincing the ginger finely.

• Serving dish: for presenting the finished dish, whether over rice or steamed vegetables.

Press tofu in advance: Press the tofu ahead of time and store it in the fridge. This will save you time when you're ready to cook.

Pre-mix the sauce: Combine soy sauce, rice vinegar, hoisin sauce, maple syrup, sriracha, ginger, garlic, and water in a jar and refrigerate. Shake well before using.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Cook rice in bulk: Prepare a large batch of rice and store it in the fridge. Reheat portions as needed.

Double the recipe: Make a double batch of General Tso's Chick'n and freeze half for a quick meal later.