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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Ginger-Soy Salmon & Bok Choy

I love to try different recipes with salmon.  If you don’t want to do the veggies, you can just do the salmon or use trout.  The little glaze is so delicious.

Ginger-Soy Salmon & Bok Choy
From RecipeZaar

4 servings

  • 2 teaspoons canola oil
  • 2 tablespoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 1 1/2 lbs bok choy, halved lengthwise, the slice crosswise in 1 -in . strips
  • 4 ounces shiitake mushrooms, stems discarded, caps sliced
  • 1 cup carrot, shredded
  • 4 (5-6 ounce)  salmon fillets
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons orange marmalade (I used reduced-sugar marmalade)


  • toasted sesame seeds
  1. Heat broiler.
  2. Heat oil in a a large, deep oven proof nonstick skillet.
  3. Add 1 tbls ginger and the garlic; cook over low heat a few seconds until fragrant.
  4. Add bok choy, mushrooms and carrots.
  5. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp-tender.
  6. Remove to a serving bowl; cover to keep warm.
  7. Place salmon skin side down in skillet,
  8. In a small cup, mix remaining 1 tbls ginger, the soy sauce and marmalade.
  9. Spoon about half of soy sauce mixture over salmon.
  10. Broil 4 to 6 minutes until salmon is just cooked through.
  11. Drizzle with remaining soy sauce mixture and serve with the vegetables.
  12. Top with sesame seeds, if desired.