General Tso Tofu with Roasted Broccoli
General Tso Sauce
4 cloves of garlic (minced)
1 1/2 Tbsp. Ginger (minced)
2 tbsp. Rice wine vinegar
4 tbsp. Tamari (or soy sauce, coconut aminos)
1 tbsp. Water
1/4 c. Maple syrup (or agave)
1 Tbsp. Sesame oil
1/2 tsp. Sriracha
1/4 tsp. Red pepper flakes
1 tbsp. Arrowroot powder
Mix all of the ingredients together to make the sauce.
2 heads of broccoli (chopped into florets)
Preheat the oven to 400. Lay the broccoli on a baking sheet. Bake for 30 minutes.
1 Package extra firm tofu
2 Tbsp. Sunflower oil (or canola)
1 Tbsp. Sesame seeds (optional)
Wrap the tofu in a reusable towel and place it between two plates. Place a heavy cookbook on top to squeeze the juice out. Press the liquid out of the tofu for at least 8 hours. Cut the tofu into cubes. Heat up 2 Tbsp. of sunflower oil in a frying pan. Pan fry the tofu for 15 minutes. Make sure all sides of the tofu are golden brown and crispy by stirring it frequently.
Combine the tofu and broccoli in the sauté pan. Add the general tso sauce while the dish is simmering. Stir in the sauce for 3-5 minutes or until sticky.
Optional: Serve over the cooked quinoa.
Serving Size: 2-4 (without quinoa) 4-6 (with quinoa)