General Tso’s tofu with ginger and sesame daikon

Name: General Tso’s tofu with ginger and sesame daikon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Georgian
Ingredients: 400.00 g Firm tofu; 45.00 ml Soy Sauce; 45.00 ml Rice vinegar; 30.00 g Tomato purée; 30.00 g Golden syrup; 30.00 ml Sriracha; 15.00 g Cornflour; 50.00 ml Aquafaba; 200.00 ml Rapeseed oil (for frying); 10.00 g Garlic; 3.00 g Dried chili; 100.00 g Red onion; 50.00 g Padron peppers; 200.00 g Daikon; 20.00 g Ginger; 15.00 ml Sesame oil; 2.00 g Five-spice powder; 50.00 g baby spinach; 20.00 g Spring onion; 5.00 g Black sesame seeds; 20.00 g Peanuts; 300.00 g Jasmine rice (cooked)

Deep-fried tofu is cooked in a sweet and spicy sauce and served with ginger and sesame daikon. You will need a spiraliser to make this recipe.

Prep25 min

Cook15 min

Servings2

Cal/serving845

#Vegan#dinner#vegetable#eggplant#bean soup#quick meal#asian

Ingredients

Servings

Soy Sauce45 ml
Rice vinegar45 ml
Sriracha30 ml
Aquafaba50 ml
Rapeseed oil (for frying)200 ml
Sesame oil15 ml

Instructions

9 steps

1
To make the sauce, whisk all of the ingredients together in a bowl and set aside.
2
To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2-3 minutes.
3
Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6-7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil.
4
To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well.
5
Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15-20 minutes. Drain and set aside.
6
To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine.
7
Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes.
8
Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli.
9
To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice.

Nutrition

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.

845

kcal

45.4g

Protein

42.3g

Carbs

54g

Fat

8.5g

Fiber

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General Tso’s tofu with ginger and sesame daikon

Ingredients

Instructions

Nutrition

My notes and cooking history

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