Looking for an easy plant-based dinner, loaded with protein and veggies? Look no further. As much as I love Chinese food, I can rarely eat at Chinese restaurants. Generally speaking pretty much everything on the menu is laden with soy sauce and gluten.
This recipe for General Tao on the other hand is gluten-free, as well as free from refined sugar. The tofu is crisped up in the oven as opposed to being fried, keeping the recipe on the lighter (and healthier) side. The whole recipe comes together in 30 minutes or less, making it ideal for weeknight dinners, and the General Tao sauce uses easy to find ingredients, most of which you probably already have on hand.
Serve it over brown rice, start the rice cooker as you put the tofu into the oven and everything will be ready at the same time. If you’re looking for a low carb option, you could serve the tofu and vegetables on their own or over riced cauliflower.
I make this dish almost on a weekly basis, it’s fast, easy and delicious. FYI, it tastes better when eaten with chopsticks…
- 1 16-ounce brick of extra firm tofu
- 2 teaspoons coconut oil
- 1 large head of broccoli
- 1 large red bell pepper
- 1 yellow onion
- 3 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons maple syrup
- 3 tablespoons rice vinegar
- 1 tablespoon chilli-garlic paste (such as sambal oelek)
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch
- ½ cup water
- Cooked long grain brown rice for serving
- Sesame seeds and thinly sliced green onions for topping
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Cut the brick of tofu into ½-inch cubes and spread on the baking sheet in a single layer.
- Sprinkle lightly with salt and pepper and bake until crispy and lightly golden, about 20 minutes.
- Halve the onion and thinly slice, set aside.
- Melt the coconut oil in a large non-stick pan over medium heat. Once the oil begins to shimmer, add the onion and sauté until translucent.
- Remove the seeds and ribs from the bell pepper, and dice into ½-inch pieces. Add to the pan with the onion and sauté.
- Separate the florets from the head of broccoli, cutting large florets in half. Trim any tough parts away from the stem, and dice the remainder of the stem. Add the broccoli to the pan, stir to mix the ingredients, cover and cook for 5 minutes.
- In a small bowl whisk together all of the sauce ingredients until smooth.
- Remove the tofu from the oven and add to the pan with the vegetables, stir to combine.
- Pour the sauce mixture over the tofu and vegetables and cook for 2-3 minutes until thickened. Add additional water 1 tablespoon at a time if too thick.
- Serve hot over brown rice, garnish with sesame seeds and green onions if using.