Vegan General Tso’s Chick’N Bowl

In a large bowl mix together ¼ cup of the Corn starch, white pepper, garlic powder and 1 tsp ground ginger. Toss the torn pieces of tofu in it until completely coated.

Heat a large non-stick pan on medium-high heat and add ¼ cup cooking oil or enough that the entire bottom of the pan is coated.

Once the oil is heated, add tofu pieces. Cook for 8-10 minutes until golden brown, flipping to brown evenly on all sides. Remove from the pan and set aside on a rack over some paper towels. Best not to place tofu directly on the paper towels so it won’t get soggy.

Add spring onion, garlic, orange zest, and crushed red pepper to the pan. Stir for 30 seconds or so until fragrant. Add soy sauce, sugar, broth, ¼ tsp ground ginger, rice vinegar, and 1 tbs oil. Bring to a boil and boil for about 3 minutes.

In a small bowl stir 2 tsp corn starch into ¼ cup water and pour it into the sauce, stirring constantly until thickened, about 2-3 minutes.

Toss the tofu pieces in the sauce and serve with Taylor Farms Asian Chopped Salad, cooked jasmine rice, top with sesame seeds if desired.