General Tso’s Tofu

We received a Blue Apron for a General Tso’s Tofu recipe that was decent enough to save, with improvements. The recipe originally called for snap peas, but I think it’s improved by snow peas.

Ingredients

• 14 oz extra firm tofu
• 2 scallions
• 2 cloves garlic
• 1 tbls rice vinegar
• 1 1” piece ginger
• 1/4 cup cornstarch
• 1 tsps honey
• 1/2 cup white rice
• 10 oz baby boy choy
• 4 oz snow peas
• 1 tbls sambal oelek
• 1 tbls sesame oil
• 2 tbls hoisin sauce
• 1/2 cup white rice

Instructions

• Steam the rice in a rice cooker
• Bring honey to room temperature
• Press tofu

Prepare vegetables

• Wash and dry the produce
• Cut ends and remove strings from snow peas
• Thinly slice scallions, separating dark green tops from light green bottoms
• Peel and chop ginger
• Peel and chop garlic
• In a bowl, combine garlic, ginger, light green scallion bottoms, snow peas
• Roughly chop bok chop, discarding bottom root ends

Make sauce

• Combine in a bowl and whisk rice vinegar, honey, ½ tbls of sesame oil, hoisin sauce, and sambal oebek. Add salt and pepper and stir.

Cook tofu

• Medium dice the drained tofu and slice into ¾” cubes.
• Transfer diced tofu to a bowl, add corn starch, salt and pepper, and toss until coated.
• Heat wok and add cooking oil. When a drop of corn starch sizzles, add diced, coated tofu and cook on one side until lightly browned, about 4 minutes. Stir for another 4 minutes, stirring occasionally, until all tofu is lightly browned.
• Transfer browned tofu to paper towel-lined bowl and salt
• Wipe work with towel to clean

Cook vegetables

• Add remaining sesame oil to work and heat at medium/high until hot
• Add snow pea mixture. Stir and cook for 1-2 minutes, until softened
• Add bok chop, stir, and cook for 4 minutes until softened
• Add tofu and sauce, stir, and cook 2 minutes until tofu is coated and sauce has thickened

Serve

• Serve vegetables on steamed rice with sauce from the wok, and add dark green sliced scallion tops.