Great Tastes of Manitoba

General Taos Saucy Tofu

28 minutes
Prep: 14 minutes | Cook: 14 minutes | Servings: 4

Ingredients

  • 12 oz extra firm tofu, cut into 3/4 inch (2 cm) pieces (350 g)
  • 2 Tbsp cornstarch (30 mL)
  • 3 Tbsp canola oil (45 mL)
  • 1 1/2 cups small Peak of the Market broccoli florets (375 mL)
  • 5 Peak of the Market green onions, cut on diagonal, in 1 inch (2.5 cm) pieces (5)
  • 1 medium Peak of the Market red pepper, diced (1)
  • 2 cloves garlic, minced (2)
  • 1 Tbsp minced ginger (15 mL)

Sauce

  • 2 Tbsp rice vinegar (30 mL)
  • 3 Tbsp sugar (45 mL)
  • 3 Tbsp sodium-reduced soy sauce (45 mL)
  • 2 tsp sambal oelek (10 mL)
  • 1 Tbsp mirin (15 mL)
  • 1/4 cup vegetable broth (60 mL)
  • 2 Tbsp cornstarch (30 mL)
  • 2 Tbsp water (30 mL)
  • 3 Tbsp sesame seeds (45 mL)

Directions

  1. Place tofu cubes in a large bowl. Toss with 2 Tbsp (30 mL) cornstarch. Heat canola oil in large frying pan, over medium heat. Add tofu cubes and cook and turn until pieces are nicely browned. Remove tofu and let sit on paper towel to drain excess oil.
  2. Add a little bit more oil to the pan if necessary. Transfer broccoli florets and red pepper to the pan and stir-fry about 2 minutes. Add green onions, garlic, and ginger to the pan. Sauté about 30 seconds to 1 minute.
  3. Meanwhile combine all ingredients of the sauce together, except cornstarch, water and sesame seeds. Add to the frying pan and bring to a boil. Mix cornstarch and water together. Pour into sauce mixture, while stirring, and cook for about 1-2 minutes until mixture thickens.
  4. Toss tofu into the mixture and stir to coat tofu with mixture. Serve with rice and garnish with sesame seeds.

Pairs well with Angove Hope’s End Red Blend

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