General Tso’s Tofu

(This recipe is from

Tofu Ingredients

  • 1 pkg. firm Tofu, pressed and drained (I use Organic Nigari Tofu.)
  • 1 T arrowroot powder
  • 3 T low-sodium Tamari
  • 1 T fresh ginger, grated
  • 2 T peanut oil

Sauce Ingredients

  • 1 T sesame oil
  • 1/4 C low-sodium Tamari
  • 1 T arrowroot powder
  • 1 T fresh ginger, grated
  • 3 T agave nectar or honey
  • 2 T hot sauce (optional)
  • 2T canola or peanut oil
  • 4-5 scallions, thinly sliced
  • 4 cloves garlic, minced
  • sesame seeds, for garnish

1 head of broccoli, steamed

2 C rice, cooked

Recipe Ingredient Explanations

Tofu – soybeans that have been curdled or fermented.  Tofu is rich in high-quality protein and B vitamins. It is easy to digest and rich in isoflavones.  Tofu is not for everyone, especially if you have a soy allergy; but, it can be a healthy addition to a well-balanced diet.

NOTE: Firm tofu is rinsed and pressed before stir-frying.  This contributes to a crispy outside covering a nice, dense textured inside.

Arrowroot Powder – a starch made from the rootstock of plants.  It can be used as a thickener for sauces.

Tamari – a soy sauce made with 100% soy and no wheat.

Preparation Steps

  1. Combine the arrowroot powder, tamari, and ginger in a small bowl. Whisk until smooth. Set aside.
  2. Cut the tofu into cubes and place in a shallow bowl. Combine with the prepared tamari ginger sauce until thoroughly coated. Set the tofu aside to marinate at least 30 minutes.
  3. Rinse and place your rice in the recommended amount of water and cook while preparing the rest of your meal.  (If you are interested in exploring time-saving options for rice cooking, see our upcoming post under Kitchen Gadgets for Rice Cookers.)
  4. While the rice is cooking, cut the broccoli into bite-size pieces and steam. (I highly recommend a Bamboo Steamer. See our Kitchen Gadgets for an upcoming post on Steamer Options.)
  5. Heat 1-2T peanut oil (or oil of your choice) in a large skillet over medium-high heat. Add the marinated tofu and cook until golden brown on all sides.  You will need to carefully turn each piece (approximately 4 minutes per side)until all sides have been cooked.  (NOTE: The first couple times I attempted to cook tofu were a challenge.  Be patient with yourself and  don’t worry if you do not cook the tofu evenly the first couple times you work with it. As with most new skills, you will improve over time.)
  6. Remove the cooked tofu onto a plate and  wipe out the skillet.
  7. In a large bowl, combine the sesame oil, tamari, arrowroot powder, ginger, and agave or honey.  Also add hot sauce, if using. Whisk until smooth and set aside.
  8. Heat 2T of peanut oil in the large skillet over medium heat. Add the scallions and garlic and cook approximately 2 minutes, until fragrant.  Add the sauce to the skillet and cook until it thickens.  Add water to thin just a bit, if it gets too sticky thick.
  9. Add the tofu and broccoli to the skillet and toss to coat in the sauce. Sprinkle with sesame seeds.
  10. Serve over cooked rice.