High Protein General Tso's Tofu
Elevate your plant-based protein game with this irresistible High Protein General Tso's Tofu recipe! Featuring crispy, golden-brown cubes of extra-firm tofu tossed in a bold, sweet-and-spicy sauce made with hoisin, soy sauce, maple syrup, and sriracha, this dish is a healthier twist on the classic takeout favorite. Paired with tender-crisp broccoli and garnished with sesame seeds and red pepper flakes for extra flavor and texture, this meal is packed with nutrients and satisfying crunch. Perfect for meal prep or a quick weeknight dinner, serve it over steamed rice or quinoa to amplify the protein power while keeping it gluten-free and vegan-friendly. Ready in just 40 minutes, this flavor-packed tofu recipe is a must-try for Asian-inspired cuisine lovers!
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Recipe Information
Ingredients
- 16 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons maple syrup
- 2 teaspoons sriracha
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 2 stalks green onions
- 2 cups broccoli florets
- 1 tablespoon sesame seeds
- 0.5 teaspoon red pepper flakes
- 0.25 cup water
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Cut it into 1-inch cubes.
In a large bowl or zip-lock bag, toss the tofu cubes with cornstarch until each piece is well coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook for 7-10 minutes, turning occasionally, until the tofu is crisp and golden brown. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli florets and stir-fry for 4-5 minutes until they are tender-crisp. Remove and set aside.
For the sauce, in a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, sriracha, minced garlic, grated ginger, and water.
Return the tofu to the skillet, add the green onions, and pour the sauce over. Simmer for 2-3 minutes, tossing to coat the tofu evenly until the sauce thickens.
Return the cooked broccoli to the skillet and toss to combine, ensuring everything is evenly coated with sauce.
Transfer to a serving bowl, and sprinkle with sesame seeds and red pepper flakes for added flavor and heat.
Serve hot, possibly over steamed rice or quinoa for an extra high-protein meal.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3613 mg | 157% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 47.6 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3253 mg | 250% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
