In order to bring you the best organic produce, some ingredients may differ from those depicted.

General Tso's tofu with broccoli and brown rice

Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Vegan, Family-Friendly, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

35–50 Minutes

In our plant-based spin on the famous General Tso’s chicken, we coat crispy tofu in a tasty sweet-and-sour sauce made with tamari, brown sugar, ketchup, and garlic.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces Hodo organic firm tofu
¼ cup arrowroot powder
¼ ounce whole dried chiles (optional)
3 organic scallions
½ pound organic broccoli
½ pound cooked brown rice
Sunbasket General Tso’s sauce base (rice vinegar - gluten-free tamari - orange juice - brown sugar - ketchup - garlic)

Nutrition per serving

Calories 510, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 750mg (33% DV), Total Carb. 70g (25% DV), Fiber 12g (43% DV), Total Sugars 10g (Incl. 6g Added Sugars, 12% DV), Protein 30g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the tofu

Pat the tofu dry with paper towels; cut into 1-inch cubes.
Set aside 1 tablespoon [2 TBL] arrowroot powder for making the slurry in Step 4.

In a medium bowl, season the remaining arrowroot powder with salt and pepper. Add the tofu and toss to coat; shake off any excess.

In a large frying pan over medium-high heat, warm 1 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the tofu and cook, turning occasionally, until browned and crisp, 6 to 8 minutes. Stir in as many whole dried chiles as you like and cook until fragrant, about 1 minute.

Transfer the tofu and chiles to a paper-towel-lined plate and season to taste with salt and pepper. Wipe out the pan.

While the tofu is cooking, prepare the scallions and broccoli.

Prep the scallions; cook the broccoli

Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
Cut the broccoli into 1-inch florets; trim any coarse stems.

In the same pan used for the tofu, add the broccoli and enough salted water to cover halfway. Bring to a boil, then reduce to a simmer, cover, and cook until crisp-tender and bright green, 2 to 3 minutes. Drain and return to the pan; season to taste with salt and pepper.

While the broccoli is cooking, prepare the rice.

Heat the rice

Place the brown rice in a medium frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Season to taste with salt and pepper. Remove from the heat. Fluff with a fork, cover, and keep warm.

Finish the dish

In a small bowl, using a fork or whisk, mix together 1 tablespoon [2 TBL] arrowroot powder, the General Tso’s sauce base, and ½ cup [¾ cup] water to form a slurry.

Add the arrowroot slurry to the pan with the broccoli and bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Add the tofu and chiles, stir to coat, and cook until heated through, about 1 minute. Remove from the heat, discard the chiles, and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the tofu and broccoli. Garnish with the scallions and serve.

Kids Can!

Season the arrowroot powder.
Pat the tofu dry; toss with the arrowroot powder.
Mix the arrowroot slurry.
Garnish with the scallions.

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