Quicker than scrolling for take out, it doesn’t take long to fry up fresh tofu and cauliflower until they’re crispy at the edges. The sweet and spicy sauce is ready to toss in at the end.
Allergen Note: Contains wheat, soy.
Core and cut the cauliflower into florets (you should have about 3 cups). Slice a handful of green onions. Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into large dice.
In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the cauliflower and stir-fry until browned but still a little firm, about 7 minutes. Add 2 tablespoons more vegetable oil, followed by the tofu, and stir-fry until the tofu is crispy, 5 minutes. Season with a pinch of salt. Turn down the heat to low, drizzle with the General Tso’s sauce, and toss to coat and warm through, 1 minute.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice into bowls and top with the General Tso’s tofu and cauliflower. Sprinkle with the green onions, sesame seeds, and chile flakes, if you want some heat, and serve warm.