If you feel like ordering take out but want to be healthy, try my take on a General Tso's recipe but using tofu.
Tofu and Veggies -1 pound extra-firm tofu -2 cups broccoli florets -3 tablespoons Ziggy Marley's Coco'mon coconut oil -8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes -2 cloves garlic, minced -1 teaspoon minced ginger, -4 scallion, white thinly sliced and green parts cut in 1'' pieces -1 teaspoon white sesame seeds, for garnish
General Tso's Sauce -3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce) -2 tablespoons soy sauce -2 tablespoons rice vinegar -2 teaspoons hoisin sauce -2 teaspoons chili sauce -2 teaspoons sesame oil -2 tablespoons sugar
DIRECTIONS -Rinse and drain the tofu, then cut into 1-inch cubes. press the tofu dry with a clean kitchen towel.
-Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.
-Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
-Heat 2 tablespoons of the coconut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.
-In the same pan, add the remaining 1 tablespoon of coconut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds.
-Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side.
Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.