0:00
Today we are going to make one of my favorite vegan guilty pleasures which is General Tso's
0:07
tofu. We are going to need my crispy fried tofu for this recipe so if you missed that video I
0:15
will put a link in the description below where you can find that and as usual I will also put
0:21
a link in the description for the recipe if you want to follow along so let's get started. The
0:27
first thing I'm going to do is make a little cornstarch slurry here. I'm going to take a
0:32
tablespoon of cornstarch and mix it up with a quarter cup of coconut aminos. You can also use
0:38
low sodium soy sauce if you prefer. Next I'm going to mix up the main ingredients for my sauce. I'm
0:44
going to start with three quarters of a cup of low sodium vegetable broth and I'm going to add a
0:50
quarter cup of rice wine, a quarter cup of white wine vinegar or if you can get rice wine vinegar
0:56
use that, a quarter cup of maple syrup, five tablespoons of hoisin sauce, and a tablespoon
1:03
of toasted sesame oil. I'm just going to mix all of that up and set it aside. Now I'm going to just
1:09
chop up a tablespoon each of garlic and ginger just mince it very finely. I also need about
1:24
three-eighths of a cup of dried red chilies. That's about 20 chilies and I'm going to remove
1:32
the stems and the seeds from the chilies. Of course if you don't like spice you can reduce
1:37
the number of chilies or leave them out entirely. It's totally up to you. You can get red chilies
1:41
from China online. I'll put a link in the description below where you can get them but
1:45
you can also use whatever chilies you can find at your local grocery store. I'm in Miami so
1:51
I was able to find Arbol chilies. Just do some research ahead of time so you know the heat level
1:57
of each different type of chili that you're buying before you buy it. So over on the stove I'm going
2:02
to heat up a tablespoon of oil in my saute pan and then I'm just going to add the garlic, ginger
2:08
and chilies to the pan and cook it for about a minute until the garlic turns golden. Then I'm
2:16
going to add my sauce mix, not my cornstarch slurry, but my main sauce to the pan. Add it
2:22
carefully because it might splatter a little bit. Add it and let it cook for about a minute. Then
2:28
you want to add your cornstarch slurry which you may need to mix up again in case the cornstarch
2:34
has settled. Add that in, mix it up, let it cook for three to four more minutes until it is nice
2:42
and thick. And that's it. Now you can just toss the tofu right into the pan and serve it with
2:48
some rice, broccoli if you want, green onions, whatever you feel like. If you're not going to
2:53
eat all of it right away, don't put all the tofu in the sauce. Only put the tofu in the sauce that
2:58
you're going to eat right away because it will stay a little bit crispier if you refrigerate
3:03
it while it is dry rather than wet. All right, well that is all for this one. I really hope you
3:22
enjoyed this recipe. If you have an idea for a recipe that you want to see made vegan and maybe
3:30
you can't find a good vegan recipe for it, just leave me a comment and hey maybe I will make it
3:36
in a future video. In the meantime, I will see you in the next one
