General Tso's tofu with green beans and brown rice

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

General Tso's tofu with green beans and brown rice

Vegan, Gluten-Free, Lean & Clean, Dairy-Free

2 Servings, 560 Calories/Serving

30–45 Minutes

With tofu coated in our tangy, umami-rich sauce, General Tso’s chicken gets remixed for plant-based eaters—so delicious, it’s even better than the original.

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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.
  • ½ cup quick-cooking long-grain brown rice
  • 3 organic scallions
  • 6 ounces organic green beans
  • 1 tablespoon arrowroot powder
  • Sunbasket General Tso’s sauce base (rice vinegar - gluten-free tamari - orange juice - brown sugar - ketchup - garlic)
  • 2 tablespoons rice flour
  • 10 ounces Hodo organic firm tofu
  • ¼ ounce Chinese chiles or Chinese red pepper (optional)
Ingredient IQ
The term stir-fry was first used in 1945, in the cookbook How to Cook and Eat in Chinese by Buwei Yang Chao. Her description of the Chinese technique is a memorable one: “Roughly speaking, ch’ao may be defined as a big-fire-shallow-fat-continually-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short.”

Nutrition per serving

Calories 560, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 760mg (33% DV), Total Carb. 77g (28% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 7g Added Sugars, 14% DV), Protein 31g
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.

Instructions

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

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep the remaining ingredients; start the stir-fry

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Trim the stem ends from the green beans if needed; cut the beans into 2-inch lengths.
  • In a small bowl, using a fork or whisk, mix together the arrowroot powder, General Tso’s sauce base, and ½ cup [¾ cup] water.
  • In a medium bowl, season the rice flour with salt and pepper.
  • Cut the tofu into 1-inch cubes. Pat the tofu dry with paper towels. Transfer to the bowl with the rice flour and toss to coat; shake off any excess.
In a wok or 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 the green beans and as many Chinese chiles as you like and cook until the beans are crisp-tender, 1 to 2 minutes.

3

Finish the dish

Stir the arrowroot slurry to recombine, then add the slurry to the pan with the tofu and beans and bring to a boil. Reduce to a simmer, toss to coat, and cook until warmed 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 green beans. Garnish with the scallions and serve.
Kids Can!
  • Measure the water for the rice.
  • Combine the arrowroot powder, sauce base, and water.
  • Season the rice flour.
  • Pat the tofu dry; toss with the rice flour.
  • Garnish with the scallions.