All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Why should the chicken get all the glory of being under General Tso's illustrious command, when tofu more than deserves a commission and rank? After you taste these spongy squares perfectly enrobed in that combination of sweet and spicy, you'll be promoting General Tso's tofu to five-star rank. (And ranking it five stars! Hint, hint!)
Tip: Strings in the snap peas make them less than ideal for chewing. Best way to remove them? Pinch the curly end of the pod, and grab the small curl at the bottom, pinching until it's completely removed. Then pull downward to remove the “string.” (You can use a knife to help you, just be careful!)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Rice
Bring a small pot with rice, ¼ tsp. salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff rice with a fork. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into ½" dice and place on towel-lined plate. Top with paper towels and another plate, pressing gently but firmly to remove liquid. Set aside to press, at least 10 minutes.
While tofu presses, trim and thinly slice green onions on an angle, keeping white and green portions separate.
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string. Cut snap peas into 1" pieces on an angle.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Cook the Tofu
Place tofu, cornstarch, and ¼ tsp. salt in a mixing bowl. Toss to thoroughly coat.
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook tofu to medium-high heat and add 1 tsp. olive oil. Add snap peas, carrots, and white portions of green onions and cook undisturbed, 2 minutes.
Then stir occasionally until snap peas are lightly charred, 2-3 minutes.
Add ginger, ¼ tsp. salt, and a pinch of pepper and stir occasionally until aromatic, 1-2 minutes.
Remove from burner.
Make Sauce and Finish Dish
In another mixing bowl, combine General Tso sauce, soy sauce, and 2 tsp. lime juice. Add tofu and toss to coat evenly.
Plate dish as pictured on front of card, topping rice with tofu, vegetables, and any additional sauce from bowl. Garnish with green portions of green onions and squeeze lime wedges over to taste. Bon appétit!
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