Crispy Baked General Tso's Tofu with Broccoli

Steps

1. Step 1

   Press the tofu: wrap the blocks in a clean kitchen towel or paper towels, set on a plate, put a heavy pan or a few cans on top, and leave for 15 minutes to squeeze out water. Meanwhile, heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.

   15 min, hands-off · 425°F

   • 28 oz extra-firm tofu (two 14 oz blocks)
2. Step 2

   Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the cubes gently with the soy sauce and neutral oil until coated. Sprinkle the cornstarch over the top and toss again until every piece is dusted and no dry powder remains.

   10 min

   • 28 oz extra-firm tofu (two 14 oz blocks)
   • 2 tbsp soy sauce
   • 2 tbsp neutral oil, such as vegetable or peanut
   • 1/3 cup cornstarch
3. Step 3

   Spread the tofu on the lined baking sheet in a single layer with space between the cubes. Bake 30 to 35 minutes, flipping the pieces once halfway through, until deep golden and crisp on the outside.

   35 min, hands-off · 425°F

4. Step 4

   While the tofu bakes, rinse the rice and cook it: combine with 2 1/4 cups water in a saucepan, bring to a boil, cover, reduce to the lowest heat and cook 15 minutes, then let it sit covered off the heat for 5 minutes and fluff with a fork.

   20 min, hands-off

   • 1 1/2 cups long-grain white rice
5. Step 5

   Steam the broccoli: set the florets in a steamer basket or colander over 1 inch of simmering water, cover, and cook 4 to 5 minutes until bright green and just tender. Set aside.

   5 min

   • 1 lb broccoli
6. Step 6

   Make the sauce base: in a small bowl, whisk together the broth, soy sauce, sugar, rice vinegar, hoisin, sesame oil and cornstarch until smooth.

   5 min

   • 1/3 cup low-sodium chicken or vegetable broth
   • 3 tbsp soy sauce
   • 3 tbsp granulated sugar
   • 2 tbsp rice vinegar
   • 1 tbsp hoisin sauce
   • 2 tsp toasted sesame oil
   • 1 tbsp cornstarch
7. Step 7

   Heat the neutral oil in a large skillet or wok over medium heat. Add the dried chilies and cook 30 seconds until fragrant and just darkened, then add the ginger and garlic and cook 30 seconds more, stirring so they don't burn.

   2 min

   • 1 tbsp neutral oil
   • 6–8 dried red chilies, such as chiles de árbol
   • 1 tbsp fresh ginger
   • 3 cloves garlic
8. Step 8

   Whisk the sauce mixture again (the cornstarch settles) and pour it into the skillet. Bring to a simmer and cook 1 to 2 minutes, stirring, until glossy and thick enough to coat a spoon.

   2 min

9. Step 9

   Take the pan off the heat, add the hot baked tofu and the steamed broccoli, and toss quickly to coat everything in the glaze. Serve right away over the rice, scattered with scallions and sesame seeds.

   2 min

   • 2 scallions
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026