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General Tso's chicken is usually a sweet deep-fried chicken served in North American Chinese restaurants. It’s named after Zuo Zongtang, a Qing dynasty statesman and military leader, although nobody really knows why (well, Google doesn’t seem to anyway). Our version features perfectly crunchy cubes of tofu in a deliciously sticky, spicy sauce is ridiculously tasty! This one is definitely one for the spice lovers: it kicks like a mule doing the Can-Can.



Crunchy Tofu

  • 2 blocks extra firm tofu
  • 2 tbsp rapeseed oil
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp black pepper

Spicy Sticky Sauce

  • 80g caster sugar
  • 2 tbsp water
  • 1 large clove garlic
  • 2 inches fresh ginger
  • ½ tbsp chilli flakes
  • 2 tsp tomato puree
  • 80ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp cornflour + 1 tsp water mixed

To Serve

  • 2 x 250g bags microwavable basmati rice
  • 2 bok choy
  • 2 spring onions
  • Sesame seeds to sprinkle


  • Tofu press
  • Microplane
  • Bowl
  • Baking sheet


  1. 1.

    First, prep the ingredients. Use a tofu press to press and dry the tofu - the drier the better! Peel and grate the garlic and ginger. Trim and finely slice the spring onions.

  2. 2.

    Now, make the tofu. Cut the tofu into 1cm cubes and add them to a bowl. Drizzle over the oil and toss to coat. Add the cornstarch, salt, garlic powder and black pepper to the bowl and and stir (or toss) to combine and coat. Spread the tofu cubes out on a baking sheet, put the sheet in the oven and roast for 30 minutes, turning halfway through to ensure an even cook.

  3. 3.

    Now, prepare the rest of the meal. Griddle the bok choy with a sprinkle of salt and pepper. Prepare the rice. Add the tofu cubes to the sauce and fold to combine. Plate up the rice and bok choy, spoon the sticky tofu over the rice, garnish with spring onions, sesame seeds and serve immediately.