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.


  • 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


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