- 1 block firm tofu, crumbled or cubed
- bottled General Tso’s sauce, (I use Iron Chef)
- fresh scallions
- 1/4 cup corn starch
- 1 tbsp coconut aminos
- 1 tbsp olive oil
- white rice, to serve
- deep fryer
- Take tofu out of packaging and wrap with paper towels to remove as much moisture as possible. Sometimes, I squeeze it if I feel like it’s taking too long.
- Crumble or cube tofu, add to gallon size plastic zip bag.
- Add corn starch and make sure tofu is evenly coated. Add olive oil and coconut aminos to bag and shake.
- Once coated, add to deep fryer (or frying pan with hot oil). Fry for about 3-5 minutes or until golden brown.
- Add crispy tofu to a clean frying pan and add General Tso’s sauce. Cook about 3 minutes, just to get the sauce hot.
- Serve over a bed of white rice and top with fresh scallions.
- Enjoy!
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