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General Tso’s Tofu with Broccoli
35 min prep time
30 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make General Tso’s Tofu with Broccoli
Chinese food minus the takeout menu? It’s possible to produce satisfying results that keep sodium and calories in check. This recipe calls for tofu that’s patted dry and sprinkled with cornstarch before baking, so it gets brown and crispy without deep frying. Serve over brown rice or cauliflower rice for a low carb meal.
35 min prep time
30 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 350° F, and a coat baking sheet with cooking spray. Set aside.
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Pat tofu dry with a paper towel.
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Marinate the tofu: Combine 1 tsp soy sauce, 2 tsp rive vinegar, 1 tsp oil, half of the minced garlic and half of the grated ginger in a bowl. Add tofu and toss to coat. Marinate 30 minutes.
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Sprinkle 1 tbsp cornstarch over tofu and turn to coat evenly. Spread tofu on the baking sheet in a single layer. Bake 30 minutes, turning frequently, or until brown all sides.
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While the tofu is baking, whisk together broth, honey, remaining 1 tbsp soy sauce, remaining tbsp vinegar, sesame oil, remaining 2 tsp cornstarch, tomato paste and hot sauce in small bowl. Set aside.
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Add remaining 2 tsp vegetable oil to a large sauté pan or wok over medium-high heat. Add scallions and the rest of the garlic and ginger, and stir-fry 1 minute. Add sauce mixture and cook 2-3 minutes, or until thickened.
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Stir the baked tofu and broccoli into the sauce and serve.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 220
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 240mg 10%
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Total Carbohydrate
16g
6%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 14g
- Potassium 200mg 4%
Ingredients
nonstick cooking spray
1 spray, 0.25g
extra firm tofu (drained and cut into 1-inch chunks)
16 oz
lower sodium soy sauce (divided use)
1 tbsp plus 1 tsp
rice vinegar (divided use)
1 tbsp plus 2 tsp
vegetable oil (divided use)
3 tsp
garlic (minced, divided use)
2 clove
grated ginger (divided use)
1 tsp
Cornstarch (divided use)
1 tbsp plus 2 tsp
low sodium vegetable broth
1/2 cup
honey or 2 packets artificial sweetener
1 tbsp
tomato paste
1 1/2 tsp
sesame oil
2 tsp
Asian-style hot sauce (such as sambal oelek)
1/2 tsp
green onion (scallion) (sliced thinly)
2 stalks
broccoli (steamed)
2 cup
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Easy Meal