General Tao Tofu Stir Fry

RECIPE

Modified from the Ricardo website

Preparation: 25 min
Cooking: 15 min
Servings: 4

Ingredients

Sauce

• 1/4 cup (60 ml) chicken or vegetable broth

• 1/4 cup (55 g) brown sugar

• 2 tbsp (30 ml) soy sauce

• 2 tbsp (30 ml) rice vinegar

• 2 tbsp (30 ml) ketchup

• 1 tsp cornstarch

• 1 tsp (5 ml) sambal oelek

Stir-Fry

• 1 lb (450 g) firm tofu, cubed and patted dry 

• 2 tbsp cornstarch

• 1/4 cup (60 ml) canola oil

• 4 green onions, finely chopped

• 1 tsp finely chopped fresh ginger

• 2 cloves garlic, finely chopped

• 2 bell peppers (red or yellow), chopped

• 1 zucchini sliced into pieces

• 1 head of broccoli, cut into pieces

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Preparation

Sauce

• In a bowl, combine all the ingredients. Set aside.

Stir-Fry

• In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.

• In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.

• Steam the broccoli, 4 minutes or so until slightly tender.

• In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the peppers and zucchini if using. Add the sauce and bring to a boil. Add the tofu and the steamed broccoli and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice.