General Tso’s Tofu is tasty, beautiful, and incredibly easy to make.

I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

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The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well-known Asian fried chicken recipe of all, but you must give this one a go.

Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy, and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

If you’re following Meatless Mondays’ then, hey, this is quite the perfect dish to make for you and your family.

Tap here for more amazing meatless recipes

Hey, if you get the chance to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

ROOT VEGETABLE SHEET PAN

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

SKILLET GRILLED TOFU SALAD

Yield: Serves 4

General Tso's Tofu

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General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

Tofu:

• 1 block extra-firm organic tofu
• 1 tablespoon sesame seeds oil
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons oil

Sauce:

• 1 cup chicken broth (alt. vegetable broth for vegetarians)
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• A drizzle of sesame oil

Instructions

1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
10. Cook for a couple of minutes or until sauce thickens.
11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

• If you wish to use store-bought General Tso's Sauce, you are more than welcome.

• Tofu must be extra firm or at least firm for this dish.
• If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

• Peanut oil
• Soybean oil
• Vegetable oil
• Safflower oil
• Canola oil
• Corn oil

Did you make this recipe?

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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Yield: Serves 4

Cacio e Pepe Butternut Squash

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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
• 2 to 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ tsp kosher salt, or to taste
• 1/4 cup water
• 1 cup Pecorino Romano
• 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
• ¼ cup Parmesan cheese for serving, if desired

Instructions

1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

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What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food should be comforting, don’t you agree?

Well, I genuinely love Autumn and everything that comes with the Fall season; Autumn foliage, tasty food and the fragrant air that smells more like cinnamon and spice.

Anyhow, I wanted to let you all know that I partnered with Minerva Dairy Butter once again to bring you one more amazing recipe.

This is a sponsored post written by me on behalf of Minerva Dairy. All opinions are entirely my own.

By the way, did you know that Minerva Dairy, is America’s oldest family-owned creamery? They just revamped their brand and packaging this year in honor of their 125th anniversary.

That is impressive, my friends. I absolutely love their story as well as working with a brand like Minerva Dairy.

So, after thinking of some wonderful and yummy ideas, this classic recipe popped into my head. It is sincerely loved all around the world and most importantly my family loves it.

It was a win-win situation here. I post homemade recipes that my family dearly likes.

You will never find fake food whatsoever. I style food that I post here, of course. However, after each photoshoot, we devour the food that I made. Every so often I need to heat it up but after doing this for nine years, they know the drill.

That being said, we enjoy gnocchi prepared with Minerva Butter. I love unsalted but for savory sauces or any other dishes, I use garlic and herbs to give a bit more character.

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It’s extremely delicious. Sea salt Minerva Dairy Butter is very tasty as well. I love smearing on my morning toast. I’m more of a savory breakfast or brunch gal.

Nevertheless, I heartily hope you guys like these sage and brown butter gnocchi. They are really unbelievably tasty.

Happy Cooking!

Hey, if you make Sage and Brown Butter Gnocchi or any other recipe from my site, please tag me on Instagram. @sandraseasycooking… Thank you so much in advance!

Yield: 4 Servings

Sage and Brown Butter Gnocchi

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Sage and Brown Butter Gnocchi is easy, tasty a perfect dinner.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound potato gnocchi, you may make your own if you wish
• 1 tsp. Lemon juice
• Salt, and Black Pepper to taste

Butter Sage Sauce

• 5 tablespoons Minerva Dairy garlic and herbs butter
• 6 sage leaves, thinly sliced or leave them whole

Garnish:

• 1/2 cup shaved or grated parmesan cheese

Instructions

1. Melt the butter in a large skillet over high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Turn down the heat and add sage and fry it for 30 to 40 seconds. This takes a few minutes or less so be close by. Transfer the butter and sage to another bowl.
2. Bring a larger pot of salted water to a rolling boil then add the gnocchi. When it floats to the surface it is done. Allow it for about half a minute more in the boiling water before removing the gnocchi from water.
3. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Be careful and stay a bit back.
4. Pour over brown butter and sage and keep tossing gnocchi.
5. Add a few tablespoons of the gnocchi cooking water and a gentle squeeze of lemon, about 1 teaspoon or so; toss again.
6. Remove from the heat and add half of the cheese. Divide among bowls and top with the cheese.
7. Serve it with a bowl of greens such as Cesar salad.
   
   
   

Notes

You may use any pasta for this dish, even ravioli as long as you have sage and herbs and garlic butter.

Did you make this recipe?

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