General Tso refers to the sauce rather than the dish itself - this sweet sticky sauce, usually served with chicken, is a staple of North American Chinese restaurants.
Equipment: Wok or deep frying pan
- 250g (9oz) block extra-firm tofu
- 2–3 tbsp corn our 4 tbsp sunflower oil
For the sauce
- 3 tbsp rice vinegar
- 3 tbsp reduced salt soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp soft brown sugar
- 1 tbsp sesame oil
- 2cm (¾ in) piece of ginger, peeled and grated
- 2 garlic cloves, thinly sliced
- 1 red chilli, very thinly sliced
- Cut the tofu into 2cm (¾ in) cubes and dry well on kitchen paper. Put half the corn our into a food bag, add the tofu cubes and toss to coat, then add the remaining corn our and toss again. Set aside for 5 minutes to become slightly tacky.
- Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
- Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1–2 minutes on each side until golden brown. Remove from the pan and set aside to drain on kitchen paper. Drain any excess oil from the wok.
- Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chilli and gently fry for about 1 minute before adding the blended sauce ingredients with 150ml (? cup) water. Bubble until you have a thick, glossy sauce.
- Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.
- KCALS: 304
- FAT: 19.0g
- SAT FAT: 3.0g
- CARBS: 20.0g
- SUGARS: 7.0g
- FIBRE: 2.0g
- PROTEIN: 11.0g
- SALT: 1.21g