Garlic 2 teaspoons (I did not add this to the sauce, but to my veggies instead)
Red Pepper Flakes 1-2 teaspoons
For the Veggies:
Onion 1 medium chopped
Bell Peppers 1 medium seeded & chopped
Carrots 2 medium sliced
Broccoli 1 small head (approx 1½ cups sliced)
Mushrooms Baby Bella 1½ cups sliced
Garlic 3 gloves minced
Scallions ½ cup sliced or chopped
Water Chestnuts optional 1 small can
For the Tofu:
Firm or Extra Firm tofu pressed 2 hours 1 Block
Cornstarch as needed
Bread Crumbs 1¼ cup
Parsley 2 Tablespoons
Garlic Powder 2 teaspoons
Salt & Pepper to taste
Soy Milk 1 cup
Olive or Coconut Oil 2 Tablespoons
For the Brown Rice:
Brown Rice 1 cup
Rice Milk 2¼ cups
Instructions
Prepare the rice according to the instructions on the bag
Toss the pressed tofu in the cornstarch to coat shake off the excess.
Dip in the soy milk oil mixture and then into the bread crumbs and spice mixture, air fry at 400F for 10-15 minutes or saute in a pan with a small amount of oil until crispy
Combine all the sauce ingredients and then get the veggies into a large wok or saute pan with a lid to steam over medium to high heat (I microwave the broccoli for 1-2 minutes because that takes longer to cook, then add to the rest of the veg)
Once the veg is fork tender add the sauce and cook until it boils and the sauce thickens.
Add the water chestnuts and scallions last then add the tofu, toss everything to coat well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/general-tsos-crispy-tofu-vegetable-stir-fry/