General Tso's Tofu

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  12 oz
• brown sugar
  2 tbsp
• chili flakes
  1 tsp
• cooking oil
  4 tbsp
• cornstarch
  1 tbsp
• garlic
  2 clove
• ginger
  1 thumb
• jasmine rice
  1 c
• rice wine vinegar
  2 tsp
• salt
  1 tsp
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• soy sauce
  2 tbsp
• sugar
  2 tsp
• sweet soy glaze
  2 tbsp
• tempura batter mix
  100 g
• tofu
  1 unit

🍳 Cookware

• medium bowl
• small pot
• medium pot
• large bowl
• large pan
• large pan
• slotted spoon

1. 

   1

   Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Dice ¾ of the tofu into ½-inch pieces (save the rest for another use). Pat dry with paper towels and season with salt and black pepper . Peel and mince ginger and garlic . In a medium bowl , whisk together brown sugar , soy sauce , sweet soy glaze , cornstarch , half the rice wine vinegar , ½ cup water, and ½ tsp sugar . (For 4 servings, use all the vinegar, ¾ cup water, and 1 tsp white sugar.)

   broccoli: 12 oz, tofu: 1 unit, salt: 1 tsp, black pepper: 1 tsp, ginger: 1 thumb, garlic: 2 clove, brown sugar: 2 tbsp, soy sauce: 2 tbsp, sweet soy glaze: 2 tbsp, cornstarch: 1 tbsp, rice wine vinegar: 2 tsp, sugar: 2 tsp
2. 

   2

   In a small pot , combine jasmine rice , ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve. While rice cooks, place broccoli in a large microwave-safe bowl along with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, ⏱️ 2 minutes . Drain any excess water. Season with salt and pepper. TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, ⏱️ 4 minutes .

   jasmine rice: 1 c
3. 

   3

   In a second large bowl , whisk together tempura batter mix , 1⁄3 cup cold water, and salt (we used ½ tsp; 1 tsp for 4 servings) until smooth. (For 4, use 2⁄3 cup cold water.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a thick pancake-batter-like consistency. Add tofu to bowl with tempura batter; stir until evenly coated. Transfer to fridge and let sit for at least ⏱️ 5 minutes . Heat a large pan over medium-high heat. Add half the sesame oil (all for 4), ginger, and garlic. Cook until fragrant, ⏱️ 30 seconds . Add sauce and cook until slightly thickened, ⏱️ 4 minutes . Remove from heat.

   tempura batter mix: 100 g, sesame oil: 2 tbsp
4. 

   4

   Heat a 1⁄3-inch layer of cooking oil in a second large pan (preferably nonstick) over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated tofu to pan in a single layer. (TIP: Work in batches if necessary and watch carefully to avoid burning.) Cook undisturbed until golden brown and crispy on one side, ⏱️ 5 minutes . TIP: Add more oil between batches if needed. Turn tofu and cook until golden brown and crispy on all sides, ⏱️ 3 minutes more. Using a slotted spoon , carefully transfer tofu to a paper-towel-lined plate. Turn off heat.

   cooking oil: 4 tbsp
5. 

   5

   Add fried tofu and broccoli to pan with sauce. Return pan to medium heat. Cook, stirring, until glazed, ⏱️ 2 minutes . TIP: If sauce seems too thick, stir in a splash of water.
6. 

   6

   Fluff rice with a fork and divide between bowls. Top with tofu and broccoli. Drizzle with any remaining sauce from pan. Garnish with sesame seeds and chili flakes to taste and serve.

   sesame seeds: 1 tbsp, chili flakes: 1 tsp