General Tao Tofu

Since doing Visalus, I try to do healthier recipe.  When I saw this recipe from Ricardo I had to try it. Tofu is not something I buy often.  I can’t ask my boyfriend if he wants to eat a recipe with tofu, because as soon as he hears the word tofu, he has a bad reaction lolll He doesn’t want to try any recipes with tofu.  Image

When I made this recipe, previously, he diced some chicken for a recipe I had to do.  I do all the cooking, but sometimes he helps me in the preparation 🙂  So when the General Tao Tofu was ready, I gave him a bite of tofu and told him it was chicken.  He asked “is it the one I diced?”.   I said yes.  He said the texture was weird.  I guess he didn’t believe me.  I had no choice but telling him it was tofu.  Anyway I like the taste of the recipe and I will have more for me 🙂 


I forgot to buy green onions so I omitted it but next time I’ll be sure to use it.  I used frozen broccoli that I steamed.  I divided the tofu in 4 bowls with the broccoli so 4 of my dinner were ready to reheat.  For me it’s filling enough.  Yesterday, I added on the side, steamed snowpeas with a little bit of teriyaki sauce on top.  It was a great meal. 


I’ll have to try more recipes with tofu.  Do you have something to recommend that is healthy and low calories? 

General Tao Tofu
Adapted from Ricardo
4 servings


1/4 cup chicken broth or 1/4 cup vegetable broth
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
1 teaspoon sambal oelek

Stir-Fry :

454 g firm tofu, cubed and blotted dry
2 tablespoons cornstarch
1/8 cup canola oil (I cooked the tofu in 1 batch so I didn’t need 1/4 cup of oil)
4 green onions, finely chopped (I didn’t use)
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
salt and pepper (optional)

Sides :

1 broccoli, cut into florets steamed
steamed rice (optional)

1 . Sauce: In a bowl, combine all the ingredients. Set aside.
2  Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3 . In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4 . In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.
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Slow Cooker Pineapple Chicken

Ricardo is my favorite chef.  He’s a great chef very popular on Food Network Canada.  I got his slow cooker cookbook at Christmas.  I made a few recipes from this cookbook.

This recipe is made with chicken but Ricardo said we can use pork instead.  So when I made it, I used both.


Slow Cooker Pineapple Chicken

Preparation time : 25 minutes
Cooking time : 4 h 30
Serving : 6


15 ml (1 tablespoon) cornstarch
60 ml (1/4 cup) chicken broth
30 ml (2 tablespoons) ketchup
30 ml (2 tablespoons) soy sauce
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoons) pineapple or apricot jam


1 kg (2 lbs) skinless and boneless chicken thighs, each cut into two pieces
30 ml (2 tablespoons) olive oil
500 ml (2 cups) fresh pineapple, cut into small 1-cm (1/2-inch) thick pieces
4 green onions, thinly sliced (white and green separated)
15 ml (1 tablespoon) fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, seeded and diced
250 ml (1 cup) sugar snap peas, each cut into three pieces
Salt and pepper

1. In a bowl, dissolve the cornstarch in the broth. Add the remaining ingredients and stir to combine. Set aside.
1. In a large skillet over high heat, brown the chicken, a small portion at a time, into the oil. Season with salt and pepper. Place the chicken in the slow cooker as you go.
2. In the same skillet, brown the pineapple and the white part of the onions with the ginger. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze the skillet with the sauce and simmer for 1 minute. Pour over the chicken. Cover and cook on low for 4 hours.
3. Add the bell pepper, peas, and green onions. Stir in. Cook, covered, for about 30 minutes on low temperature. If the chicken was on warm, make sure to set the slow cooker on high before adding the vegetables. Count about 45 minutes for cooking. Adjust the seasoning.
4. Serve with rice. Do not overwork the chicken when cooked, it tends to fall apart.