With Farro & Steamed Broccoli
This dish is insane! It is so insane that it will become your all-time favorite tofu recipe
A kind of comfort food dishes that you make when a serious takeout craving hits, but you still want to cook at home to save a few calories and dollars. This is so good that you’ll end up saying that you wish you had tried it before. It’s similar to the sweet and sour pork you can find at Chinese restaurants but even better and of course cruelty-free!
General Tso’s Tofu
- 3/4 cup Farro
- 1 Ginger Fresh
- 2 cloves Garlic
- 2 Scallions
- 2 tablespoons Tamari
- 1/4 cup Coconut Sugar
- 1 tablespoon Rice Vinegar
- 1 package Organic Sprouted Tofu
- 4 Bird’s Eye Chilis
- 1/4 cup Cornstarch
- 6 ounces Broccoli Florets
- 1 tablespoon Sesame Seeds
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt & Pepper To taste
- Add the farro to a small saucepan and cover with 1-inch water. Bring to a boil and then reduce heat to a low. Simmer farro, covered, until grains are tender, about 18 to 20 minutes.
- Drain, season with salt and pepper, and cover to keep warm. Place a large pot with 2 to 3 inches of salted water on to boil for the broccoli in Step 5.
- Grate or peel and mince the ginger. Peel and grate or mince the garlic. Cut the scallions into 3-inch pieces and set aside until step 4.
- In a medium bowl, combine the ginger, garlic, tamari, coconut sugar, and rice vinegar. Roughly chop the bird’s eye chilis (or keep them whole) and add to the bowl. Whisk sauce to combine.
- Drain the tofu, pat dry with paper towels, and cut into 1-inch cubes. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil.
- In a large bowl, toss the tofu cubes with the cornstarch and a pinch of salt and pepper. Once the oil is hot, add the tofu and cook, flipping until browned on each side, about 5 to 7 minutes total.
- Once the tofu is crispy on all sides, add the scallions and cook until their bright green, about 1 minute.
- Add the ginger garlic sauce and reduce heat to low. Simmer until the sauce is fragrant and sticky on the tofu, about 2 to 3 minutes.
- Once the water is boiling in the large pot, add the broccoli florets, cover, and cook until crisp-tender and bright green, about 2 to 3 minutes. Drain and sprinkle with salt and pepper.
- Scoop the farro onto large plates and top with the General Tso’s tofu. Serve with steamed broccoli and a sprinkle of sesame seeds.