The Best General Tso's Stir Fry with Tofu and Vegetables

How to make the best General Tso's stir fry with tofu and vegetables - This quick and easy recipe uses House of Tsang General Tso's sauce and healthy pre-cut veggies to make a 30 minute weeknight meal.

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Yesterday, there was a 30-second segment on Sesame Street in which the characters talked about tofu.

Tofu? Grace asked me. What's tofu?

I explained that it's a food that I really like.

Can we have tofu for supper tonight?

I agreed, and I told Grace that we'd have to pick some up on our way home.

Unfortunately, we stayed at our friend's house too long (oohing and aahing over some four-week-old puppies) and didn't even walk into the grocery store until after 5.

I needed a quick and easy supper solution.

Featuring tofu.

I grabbed a bag of pre-cut broccoli, cauliflower, and baby carrots, a package of extra firm tofu, a bottle of House of Tsang's General Tsao's Stir Fry sauce, and a can of water chestnuts and left the store.

When we arrived home twenty minutes later, I threw it together, and we had a really tasty stir fry supper. It was even better the next day as leftovers.

If you don't like tofu, or aren't feeling adventurous, you could eat this without a protein or use small pieces of any meat - chicken, pork, beef, whatever.

How to make General Tso's Stir Fry with Tofu and Veggies

1. Heat olive oil in a wok or very large skillet over medium heat. Add tofu and 2 cloves of garlic, sliced or pressed. Cook until tofu is lightly browned and crispy, 15 to 20 minutes.
2. Add broccoli, cauliflower, carrots, onions, remaining garlic, and pepper. Sauté until crisp-tender.
3. When veggies are almost done, add squash and water chestnuts.
4. When squash has turned translucent, add stir fry sauce to your taste. Cook until heated through.
5. Serve over rice.

Recipe

General Tso's Stir Fry with Tofu and Veggies

How to make the best General Tso's stir fry with tofu and vegetables - This quick and easy recipe uses House of Tsang General Tso's sauce and healthy pre-cut veggies to make a 30 minute weeknight meal.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course, Main Dish

Cuisine Asian

Servings 6 people

Calories 477 kcal

Ingredients

  

1x2x3x

• 1 tablespoons olive oil
• 1 pound extra firm tofu cut into cubes
• 4 cloves garlic peeled and sliced, divided
• 1 large bag broccoli, cauliflower, and baby carrots
• 1 small Anaheim pepper seeds and membranes removed, chopped
• 1 medium onion chopped
• 1 can water chestnuts
• 1 summer squash sliced into half rounds
• ½ cup General Tso's Stir Fry Sauce
• 3 cups rice prepared according to package directions

Instructions

 

• Heat olive oil in a wok or very large skillet over medium heat. Add tofu and 2 cloves of garlic; cook until lightly browned, 15 to 20 minutes.
• Add broccoli, cauliflower, carrots, onions, remaining garlic, and pepper. Cook until crisp-tender.
• When veggies are almost done, add water chestnuts and squash.
• When squash is translucent, add stir fry sauce. Cook until heated through.
• Serve over rice.

Notes

If you don't like tofu, or aren't feeling adventurous, you could eat this without a protein or use small pieces of any meat - chicken, pork, beef, shrimp, whatever.

Nutrition

Calories: 477kcal | Carbohydrates: 93g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 112mg | Potassium: 512mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2461IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 3mg

Keyword chicken, stir fry, tofu

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