On Board in 20: General Tso's Crispy Tofu with Snap Peas & Rice Noodles
Author: 
Recipe type: Main Course
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 tablespoons toasted sesame oil
  • 1 396g package of rice wide rice noodles
  • 2 cups fresh snap peas
  • 2 cups fresh green beans
  • 700g pressed tofu
  • 2 cloves of garlic, grated
  • 1 1" 'thumb' of fresh ginger, grated
  • 2 tablespoons of soy sauce
  • 1 tablespoon garlic chili sauce
  • 4 tablespoons maple syrup
  • 1 tablespoon Chinese black vinegar (sub with rice or white vinegar)
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  • 3 scallions
  • Optional garnish: sesame seeds, lime and fresh Thai basil
Instructions
  1. Start a kettle with 2 litres of water. Heat a cast iron pan and a non stick pan over medium/high heat. Add the vegetable oil to the cast iron and the sesame oil to the non stick. Bring out a large metal bowl that a dinner plate would fit over, or a large pot with tight fitting lid. Place a small pot with lid on stove (no need to preheat)
  2. Place the dry rice noodles in the large metal bowl. Once the kettle boils, pour all but about ½ cup of water over the noodles. Break the noodles apart gently with a fork and then place the dinner plate over and leave until just before plating.
  3. Pour the remaining half cup of hot water into the smallest pot and add the green beans, then snap peas and put a lid on it. Turn the heat to medium/low and check in five minutes for doneness.
  4. Cut the tofu into equal pieces about 2x2x1 inch (refer to pictures for size). When the oil in the cast iron pot is near smoking hot, place the tofu in the hot pan and arrange so no pieces are touching. Leave undisturbed for five minutes. The idea is to get a nice crust on the tofu. Flip the pieces when the crust resembles French toast. Cook for an additional 3 minutes or so and then add the pieces to the sauce.
  5. Grate the garlic and ginger directly over sesame oil pan. Add soy sauce, chili sauce, vinegar, maple syrup, and cornstarch and water mixture. Stir and reduce heat to a low/medium. Cut the scallions into three equal pieces and then roughly into thin strips. Add scallions to sauce and stir to wilt.
  6. To assemble: drain the rice noodles and place directly on the board. (You may want to toss them in a small amount of oil to keep them from sticking.) Layer the vegetables on top of the noodles, followed by the tofu and any extra sauce. Garnish with lime, Thai basil and/or sesame seeds.
Notes
Time saving tip: Make sure to read through the entire recipe for things you can be doing, while other elements are cooking.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-general-tsos-crispy-tofu/