Peapod Meal Kit: Vegan General Tso's Tofu by Chef Chloe Coscarelli

1) Drain the tofu by placing it between paper towels and pressing down firmly for several minutes. Cut the drained tofu into one inch chunks and place in a large bowl with 2 tablespoons tamari and 4 tablespoons cornstarch. Toss to coat- the cornstarch will become goopy. Make the stir-fry sauce by whisking maple syrup, 2 tablespoons tamari, 1 tablespoon sriracha, orange juice, and 1 tablespoon cornstarch in a small bowl until cornstarch is dissolved. Tip: you can use a resealable plastic bag to coat the tofu. Place the ingredients in the bag, add the tofu and toss to coat. 2) In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add half of the coated tofu and sear for about 3 minutes on each side, until crispy all over. Remove to a plate, add more oil if needed and cook remaining tofu. Tip: For crisper tofu cubes, don't flip them over too soon. Let each piece get nicely browned before flipping it to the other side. 3) Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down. Add the stir-fry sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens. Prepare rice according to package directions. Serve tofu over rice and garnish with sesame seeds.

Description

Peapod Meal Kit: Vegan General Tso's Tofu by Chef Chloe Coscarelli.

Other Description

From Vegan Chef Chloe Coscarelli, enjoy this bright, tasteful recipe made with fresh, healthy ingredients. The unique blend of flavor means you can sit back and enjoy the sticky sweet goodness! The first vegan chef to win a TV cooking competition, award-winning chef and best-selling cookbook author, Chef Chloe Coscarelli has been recognized for bringing vegan cuisine to the mainstream. Chloe shares her bright, colorful and tasteful recipes using fresh, healthy ingredients in her new cookbook Chloe Flavor, available wherever books are sold. She opened Chef Chloe and the Vegan Cafe, a plant-based food concept in Miami. The New York Times, Forbes and Zagat have each recognized Chloe in their 30 Under 30 series.

Nutrition Facts

Serving Size: 19.1866 ounces

Servings per Container: 2

Energy	820
Total Fat	27 g
Saturated Fat	2.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	1640 mg
Potassium	370 mg
Carbohydrates	114 g
Dietary Fiber	6 g
Sugars	31 g
Added Sugars	24 g
Protein	30 g
Daily Percent Of Calcium	25
Daily Percent Of Iron	45
Daily Percent Of Vitamin D	0
Daily Percent Of Added Sugars	48

Ingredients

1 Package Extra-firm Nasoya Tofu (14-ounce), 4 Tablespoons Gluten Free Tamari, Divided, 5 Tablespoons Cornstarch, Divided, 1/4 Cup Pure Maple Syrup, 1 Tablespoon Sriracha, 1/2 Cup Orange Juice, 2 Tablespoons Vegetable Oil, 1/2 Cup Sliced Scallions, 2 Large Strips of Orange Zest, 2 Teaspoons minced garlic, 2 Teaspoons Minced Ginger, 1 Package of Rice, Sesame Seeds, for Garnish.

UPC

00722641000002