General Tso's Tofu

vegan, gluten-free (potentially), nut-free

Adapted from a recipe on Instant Veg.

Crispy, sweet, and savory, this tofu has all the flavor of a restaurant-style meal. The use of the oven (or air fryer) and cast iron skillet give it that amazing texture. And a mix of sweet and savory ingredients give the sauce a pop of flavor. If you can get hold of some  MSG, it really enhances the other flavors, but it's also delicious without. Serve with steamed veggies and rice for a complete meal.

Serves: 2 to 3 / Prep time: 30 min / Total time: 2 hours

Ingredients:​​

• 1 13 oz block extra-firm tofu*

FOR THE MARINADE

• 1/2 tsp garlic powder**
• 1/2 tsp ginger powder**
• 1/2 tsp cayenne pepper
• 2 tsp soy sauce or tamari
• 2 tsp beer (or substitute white wine or water) 

FOR TOSSING AND FRYING

• 2 Tbsp cornstarch (or arrowroot or tapioca flour)
• 3 Tbsp vegetable oil

FOR THE SAUCE ​

• 2 Tbsp sugar 
• 1 Tbsp white or apple cider vinegar
• 2 Tbsp soy sauce or tamari
• 1 tsp MSG***
• 1/4 cup water
• 1 tsp corn starch

FOR SERVING

• steamed rice
• steamed veggies (broccoli goes great with this dish!)
• Optional garnishes: sesame seeds, chopped green onions, and/or chopped cilantro

Directions:

1. Drain tofu and squeeze out as much water as possible. Then wrap it in a clean towel or paper towels and place a heavy book on top for 30 minutes.
2. Meanwhile, in a rectangular dish, combine the marinade ingredients and stir to combine.
3. Cut drained tofu into bite-sized cubes and gently mix it into the marinade until tofu is completely coated. Cover and let rest in fridge for 1 hour.
4. Heat oven to 400° Fahrenheit (Or heat air fryer to 350° Fahrenheit). Remove tofu from marinade and place in a bowl, and set aside marinade dish to use later. Sprinkle 2 Tbsp cornstarch over the tofu and stir gently to coat evenly. Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes, flipping at the half-way point. 
5. In the meantime, prepare rice and steamed veggies to serve with the tofu, if desired.
6. When the tofu is almost finished baking, heat 3 Tbsp oil in a frying pan over medium heat. Add the tofu from the oven and stir to coat in the hot oil.
7. In the same dish used for the marinade, mix all the sauce ingredients together, whisking the 1 tsp cornstarch in last. Pour sauce over the tofu in the frying pan, and stir gently until sauce is boiling, then turn off heat.
8. Serve with steamed veggies and rice and and topped with optional garnishes.

*Use the firmest tofu you can find. I like using "super firm" when I can find it. The firmer varieties have less water, so they don't require as much pressing time.
**If you would rather use fresh minced garlic and ginger, feel free to use 2 cloves of garlic and 1 Tbsp minced fresh ginger. I have tried it this way too, but I found that the powdered versions mixed together easier without burning in the oven. 
***I've recently started using a tiny bit of MSG (Monosodium glutamate) in my recipes as a flavor enhancer. It gets a bad rap for allergic reactions in some people, but for most people it can be a healthy addition to your home-cooked meals since it gives you more flavor with less salt. Is it really as bad as we all seem to believe it is? Check out this video