Vegan General Tso's Chick'n Recipe

Tofu: A plant-based protein that serves as the main ingredient, providing a chewy and satisfying texture.

Cornstarch: Used to coat the tofu, giving it a crispy exterior when fried.

Soy sauce: Adds a salty and umami flavor to the sauce.

Rice vinegar: Provides a tangy acidity that balances the sweetness of the sauce.

Hoisin sauce: A thick, sweet, and savory sauce that adds depth of flavor.

Maple syrup: Adds a natural sweetness to the sauce.

Garlic: Provides a pungent and aromatic flavor.

Ginger: Adds a warm, spicy note to the sauce.

Red pepper flakes: Adds a touch of heat to the dish.

Green onions: Used as a garnish, adding a fresh and mild onion flavor.

Sesame seeds: Used as a garnish, adding a nutty flavor and a bit of crunch.

When pressing tofu, ensure you remove as much moisture as possible to achieve a firmer texture. Use a tofu press or place the tofu between two plates and weigh it down with something heavy, like a can or a skillet, for at least 30 minutes. This step is crucial for achieving a crispy exterior when you later coat the tofu in cornstarch and fry it.

• extra firm tofu - Substitute with tempeh: Tempeh has a firm texture and can absorb flavors well, making it a great alternative to tofu.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is also gluten-free.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and savory profile, making it a good alternative to hoisin sauce.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener that can replace maple syrup in recipes.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it is more intense, so use sparingly.

• sliced green onions - Substitute with chives: Chives have a mild onion flavor and can be used as a garnish similar to green onions.

• sesame seeds - Substitute with hemp seeds: Hemp seeds have a nutty flavor and can be used as a garnish, providing a similar texture to sesame seeds.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled General Tso's Chick'n into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 4-5 days.
• For longer storage, place the General Tso's Chick'n in a freezer-safe container or a heavy-duty freezer bag. Label with the date to keep track of its freshness.
• When ready to enjoy, thaw the frozen General Tso's Chick'n in the refrigerator overnight.
• Reheat the dish in a wok or skillet over medium heat until warmed through. Add a splash of soy sauce or vegetable broth if the sauce has thickened too much.
• Alternatively, reheat in the microwave. Place the General Tso's Chick'n in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh green onions and sesame seeds after reheating to restore the dish's vibrant appearance and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover General Tso's Chick'n on a baking sheet lined with parchment paper.
  3. Cover the tofu with aluminum foil to prevent it from drying out.
  4. Heat for 10-15 minutes, or until the tofu is warmed through.
  5. Remove the foil for the last 5 minutes if you prefer a crispier texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Add the leftover General Tso's Chick'n to the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. If the sauce has thickened too much, add a splash of water or vegetable broth to loosen it up.

• Microwave Method:

  1. Place the leftover General Tso's Chick'n in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover General Tso's Chick'n in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 2-3 minutes if necessary.

• Wok: A deep, round-bottomed cooking pot that is ideal for stir-frying the tofu and simmering the sauce.

• Press: Used to remove excess moisture from the tofu, ensuring it becomes crispy when cooked.

• Knife: Essential for cubing the tofu and slicing the green onions.

• Cutting board: Provides a stable surface for cutting the tofu and green onions.

• Mixing bowl: Used to toss the tofu in cornstarch and to whisk together the sauce ingredients.

• Whisk: Helps to thoroughly combine the soy sauce, rice vinegar, hoisin sauce, maple syrup, garlic, ginger, and red pepper flakes.

• Spatula: Useful for tossing the tofu in the wok to ensure even cooking and coating with the sauce.

• Measuring spoons: Ensures precise measurement of ingredients like soy sauce, rice vinegar, hoisin sauce, maple syrup, garlic, ginger, and red pepper flakes.

• Measuring cups: Used for measuring the cornstarch and other liquid ingredients accurately.

• Serving dish: For presenting the finished dish, garnished with green onions and sesame seeds.

Press tofu in advance: Press the tofu ahead of time and store it in the fridge to save time during meal prep.

Use pre-minced garlic and ginger: Opt for pre-minced garlic and ginger to cut down on chopping time.

Batch cook tofu: Cook extra tofu and store it for future meals.

Pre-mix the sauce: Combine the soy sauce, rice vinegar, hoisin sauce, maple syrup, garlic, ginger, and red pepper flakes in advance.

Use a non-stick pan: A non-stick wok or pan can make cooking and cleanup faster and easier.