Low Sodium General Tso's Tofu
Enjoy a healthier spin on a takeout classic with this Low Sodium General Tso's Tofu recipe—a flavorful and guilt-free delight perfect for any Asian-inspired menu. Featuring crispy, golden tofu as the star ingredient, this dish is coated in a savory sauce made with low sodium soy sauce, aromatic garlic and ginger, and a touch of sweetness from dark brown sugar. The recipe prioritizes lower sodium options without sacrificing the bold, spicy-sweet flavors you love, thanks to ingredients like hoisin sauce, rice vinegar, and red chili flakes. Easy to prepare in under 40 minutes, this dish pairs beautifully with steamed rice and is finished with a garnish of fresh green onions and sesame seeds for added texture and flair. Perfect for vegetarians or anyone looking to reduce sodium intake while enjoying rich, restaurant-quality flavors, this lighter General Tso’s tofu is an irresistible, wholesome meal idea.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 4 tbsp Cornstarch
- 3 tbsp Neutral oil (such as canola or vegetable oil)
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Hoisin sauce
- 1 cup Unsalted vegetable broth
- 2 tbsp Dark brown sugar
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 tsp Dried red chili flakes
- 2 Green onions, chopped
- 1 tbsp Sesame seeds
- 2 cups Steamed rice, for serving
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 15 minutes.
Cut the pressed tofu into 1-inch cubes.
In a medium bowl, toss the tofu cubes with 4 tablespoons of cornstarch until evenly coated.
Heat 3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, add the tofu in a single layer. Cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In a small bowl, mix together 1 tablespoon of cornstarch with 2 tablespoons of water and set aside.
In the same skillet, add minced garlic, ginger, and chili flakes. Cook for about 1 minute until fragrant.
Add the low sodium soy sauce, rice vinegar, hoisin sauce, vegetable broth, and dark brown sugar to the skillet. Stir to combine and bring to a simmer.
Stir in the cornstarch-water mixture to thicken the sauce. Simmer for about 2-3 minutes until the sauce has thickened.
Add the crispy tofu back to the skillet and toss to coat well with the sauce.
Garnish with chopped green onions and sesame seeds.
Serve immediately over steamed rice.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 46.3 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2986 mg | 230% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2039 mg | 43% | |
*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.
