In this vegetarian version of General Tso's chicken, crispy tofu is coated in a spicy, sweet, and salty sauce.
- 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sambal oelek
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 green onions, chopped
- 5 tablespoons cornstarch
- 3 tablespoons olive oil
- Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
- Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
- Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
- Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
- Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
- Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.