General Tso's Tofu Puffs & Greens | 左宗棠豆卜时蔬
- Daniel
- 1 hour ago
- 3 min read
This recipe came together completely by accident. I had a handful of green beans, some tofu puffs, and bean sprouts sitting quietly at the back of my fridge, all getting dangerously close to being forgotten.
Rather than letting them go to waste, I decided to throw everything into a wok and see what happened. I also had the last batch of my homemade General Tso's sauce waiting in the fridge, so I figured, "Why not?" Sometimes the best meals start with simply using what you already have.
Although General Tso's sauce is most often paired with fried chicken, there's no reason it can't work with vegetables. Chinese home cooking has always been about making the most of whatever ingredients are available.
A quick stir-fry, a good sauce, and fresh vegetables are often all you need for a satisfying meal. This recipe follows that same philosophy, combining crisp vegetables and soft tofu puffs in a sauce that's sweet, savoury, tangy, and just a little spicy.
The biggest surprise wasn't how much I enjoyed it. It was my daughters' reaction. Neither of them is particularly fond of vegetables, yet both went back for more and told me how good it was.
That's probably the highest compliment this dish could receive. If you've got a few vegetables that need using up, I hope you'll give this recipe a try. It might just become one of those dependable meals you make again and again.
Ingredients:
(Serve 4)
Olive Oil, 2 TBSP
Green Beans Coarsely Sliced, A Handful
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Tofu Puffs Halved, A Handful
Bean Sprouts, A Handful
Slurry, 1 TBSP Corn Starch + 1 TBSP Water
Toasted Sesame Oil, 1 TBSP
Equipment:
Wok / Skillet
Directions:
Please visit my "General Tso's Chicken" page for the sauce recipe.
Prepare the Ingredients
Trim and slice the green beans into coarse pieces.
Halve the tofu puffs if they haven't already been cut.
Rinse and drain the bean sprouts thoroughly.
Prepare the garlic, slurry, and General Tso's sauce before heating the wok, as the cooking process moves quickly.
Stir-Fry the Vegetables
Heat a wok or large skillet over high heat.
Add the olive oil and swirl it around to coat the cooking surface.
Once the oil is hot, add the green beans.
Season lightly with salt and black pepper.
Stir-fry until the beans begin to soften while still retaining a slight crunch.
Add the garlic and continue cooking until fragrant, taking care not to let it burn.
Add the Remaining Ingredients
Add the tofu puffs and bean sprouts.
Gently toss everything together until evenly combined and heated through.
Pour in the prepared General Tso's sauce.
Stir well so that every ingredient is coated.
Bring the sauce to a gentle simmer.
Stir the slurry before adding it, then gradually pour it into the wok while stirring continuously.
Cook until the sauce thickens and lightly coats the vegetables and tofu puffs.
Turn off the heat.
Drizzle over the toasted sesame oil and give everything one final toss.
Serve
Transfer the stir-fry to a serving plate.
Serve immediately while the vegetables are still vibrant and the tofu puffs have absorbed some of the sauce.
This dish pairs wonderfully with steamed rice.
Tips
Don't Overcook the Bean Sprouts
Bean sprouts cook very quickly.
Adding them near the end helps them stay crisp and prevents them from becoming watery.
Let the Tofu Puffs Soak Up the Sauce
One of the best things about tofu puffs is how well they absorb flavour.
Allow them to simmer briefly in the sauce so they become little pockets of sweet and savoury goodness.
Use Whatever Vegetables You Have
This recipe is incredibly flexible.
Try using:
Broccoli
Snow peas
Sugar snap peas
Bok choy
Cabbage
Mushrooms
Baby corn
It's a fantastic clean-out-the-fridge recipe.
A Great Meat-Free Meal
Even without meat, the tofu puffs make this dish hearty and satisfying.
Serve it over steamed rice for a simple weeknight dinner or alongside other dishes as part of a larger meal.
A splendid way to make use of leftovers...
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