I cant even remember how many times I have made this dish. It’s so easy and delicious. Savory, salty, and pairs well with so many things to complete a meal. Or simply enjoy it with some white rice or into a stir fry. Sometimes I just make double batches and add it into my dinners to complete a meal.
I made this dish using my Soy free Burmese Tofu alternative Recipe.
You can coat the Burmese Tofu in cornstarch. I actually like to use an equal parts corn starch and corn meal dry mix. Then pan fry it in oil for an additional crunch or leave this step it out, which is still super enjoyable.
I suggest using 3 day old Burmese Tofu for the best results as it will be most Firm by then but simply using your Burmese Tofu the next day is great as well. Either way you can coat these in corn starch or Masa (Corn Meal) or any starch you desire and pan fry them in oil before you add them to the sauce so they are super crispy, crunchy and delicious. In this video I skipped the frying and coating and just went straight to the sauce. Its great either way!
General Tso’s Soy Free Tofu
- 1 1/4 Cups Coconut Amino
- 3 Cloves Garlic
- 4 Tsp Corn Starch
- 4 Tsp Agave
- 1 Tsp White Vinegar
- 4 Tbsp Water
- 2 Tbsp Trader Joe's Vegan Chicken-less seasoning (or Chicken seasoning)
- 2 Tbsp Garlic Powder
- 1 Loaf Burmese Tofu Cubed
- Using a Non-stick pan/pot on medium head add 1 1/4 Coconut Aminos
- Add 3 minced cloves of garlic
- Add 4 Tsp Corn starch or your starch of choice. Arrowroot is a great alternative
- Add 4 Tsp Agave Nectar
- Put in 1 Tsp White Vinegar
- Pour in 4 Tbs Water
- 2 Tbs Trader Joe's Chicken-less Seasoning
- 2 Tbs Garlic Powder
- Whisk everything while the water evaporates and the sauce caramelizes
- add 1 Loaf of My Burmese Tofu Recipe pre-cut into cubes stir until sauce is thick and coats it
- continue to lightly stir the Burmese Tofu and coat it
- when the sauce is thicker and doesn't run off away from the Tofu it's ready