Name: Low-Sugar General Tao Tofu
Prep time: 15 s
Cook time: 30 min
Total time: 15 min
Yield: 3
Cuisine: Cholesterol,Weight loss,Vegan,Vegetarian
Ingredients: Tofu and soy; 454 g (1 lb) extra-firm tofu 15 ml (1 tbsp) cornstarch 7.5 ml (½ tbsp) sesame oil A pinch of salt Pepper; to taste Sauce: 250 ml (1 cup) low-sodium vegetable (or chicken) broth 45 ml (3 tbsp) light soy sauce 30 ml (2 tbsp) tomato paste (or sugar-free ketchup) 30 ml (2 tbsp) maple syrup 15 ml (1 tbsp) cornstarch 15 ml (1 tbsp) rice vinegar 10 ml (2 tsp) paprika 10 ml (2 tsp) hot sauce (such as Sriracha or Red Hot) 5 ml (1 tsp) garlic powder 5 ml (1 tsp) onion powder Sauté: 5 ml (1 tsp) sesame oil 30 ml (2 tbsp) fresh ginger; minced 1-2 garlic cloves; finely chopped 2 bell peppers; sliced A handful of mushrooms; sliced 1 zucchini; diced 1 onion; sliced Pepper; to taste Garnish (optional) : Green onion Sesame seeds

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This revamped version of General Tao tofu is perfect for those watching their sugar intake. It stands out with a burst of flavors and the addition of various vegetables, making it a fuller and more delicious option. High in fiber and made with plant-based protein, this recipe is ideal for a balanced and tasty meal. Serve with a side of quinoa or brown rice for a complete meal.

Preparation 15 min

Cooking 30 min

Portion 3

Nutrition Facts (per serving)

Calories

380

Fat

Carbohydrates

Fibre

Protein

Sodium

780

Ingredients

454 g (1 lb) extra-firm tofu
15 ml (1 tbsp) cornstarch
7.5 ml (½ tbsp) sesame oil
A pinch of salt
Pepper, to taste

Sauce:

250 ml (1 cup) low-sodium vegetable (or chicken) broth
45 ml (3 tbsp) light soy sauce
30 ml (2 tbsp) tomato paste (or sugar-free ketchup)
30 ml (2 tbsp) maple syrup
15 ml (1 tbsp) cornstarch
15 ml (1 tbsp) rice vinegar
10 ml (2 tsp) paprika
10 ml (2 tsp) hot sauce (such as Sriracha or Red Hot)
5 ml (1 tsp) garlic powder
5 ml (1 tsp) onion powder

Sauté:

5 ml (1 tsp) sesame oil
30 ml (2 tbsp) fresh ginger, minced
1-2 garlic cloves, finely chopped
2 bell peppers, sliced
A handful of mushrooms, sliced
1 zucchini, diced
1 onion, sliced
Pepper, to taste

Garnish (optional) :

Green onion
Sesame seeds

Preparation

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a bowl, using your hands, break the tofu into bite-sized pieces. Add cornstarch, oil, salt, and pepper, mix well, and place the tofu on the baking sheet. Bake for 25 minutes, stirring once or twice during cooking.
In a small bowl, mix all the sauce ingredients. Set aside.
In a skillet over medium-high heat, warm the oil. Add ginger, garlic, and vegetables and cook for 3-5 minutes. Season with pepper to taste.
Pour the sauce into the skillet and stir. Allow to reduce for 3 minutes.
Add the tofu and cook for another 3 to 4 minutes, until the sauce is thick, and the tofu is well-coated.
Serve over quinoa or your favorite starch, and top with green onions and sesame seeds, if desired.

Notes

Keeps for 7 days in the refrigerator in an airtight container or 1-2 months in the freezer.

For truly crispy tofu, it's best to cook it in the oven or an air fryer if available. You can still use just a skillet and roast the tofu directly, but the texture may not be the same.