General Tso’s Tofu

Tofu

• 400g/14 oz extra firm tofu, drained, patted dry and roughly torn into bite-sized pieces
• 1 tbsp neutral oil (eg rapeseed)
• 4 tbsp cornflour (use gluten-free if needed)

Sauce

• 1 tbsp rice vinegar (ideally Chinese rice vinegar)
• 3 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp toasted sesame oil
• 2 tbsp hoisin sauce (check it’s gluten-free if needed. You can freeze any leftover sauce in an ice cube tray)
• 3 tbsp ketchup
• 1-2 tsp soft brown sugar or syrup (eg maple or agave)
• ¼ tsp chilli flakes
• 1 tbsp cornflour mixed with 2 tbsp water (use gluten-free if needed)

Stir fry

• 1 large white onion, peeled and cut into 1cm cubes
• 2 cloves garlic, finely chopped
• 3cm ginger, peeled and finely chopped or minced (you can substitute this for ½ tsp ground ginger or use frozen ready-to-use)
• 2 tbsp rice wine or sherry (optional but recommended)
• 2 medium red peppers, deseeded and diced
• 4 spring onions, topped and tailed, trimmed, sliced into 2.5cm pieces on the slant
• 150g/5.3 oz tinned sweetcorn, drained and rinsed (optional)

Garnish (optional)

• 100g/3.5 oz unsalted peanuts, toasted
• 1 tbsp black sesame seeds
• Fresh coriander