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General Tao's Tofu

What you need: 

1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)
1 egg equivalent (e.g., EnerG Egg Replacer), prepared
3 tablespoons + 2 tablespoons water, divided
3/4 cup + 1 tablespoon cornstarch, divided
vegetable oil for frying + 3 tablespoons vegetable oil, divided
3 green onions, chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sherry, optional
red pepper, to taste
steamed broccoli, to serve

What you do: 

1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.
3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.
4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Sorry, I am new to this posting thing. Excuse my "garlic" spelling error...haha!!  ;)b




Delicious! I am going to play with variations on garlick/ was awesome!!


Wow.  This recipe is as good as everyone says.  The sauce is to die for.  I tripled it, having read the comments, and I'm so glad I did. I cooked chicken for my omni family and tofu for me; though they all tried my tofu and ruled it "decent."  I would like to reduce the calories though; so next time I'm going to use half the oil in everything, and maybe bake the tofu.  If I use chicken again I won't bother with the coating, just pan frying will  be fine.  Awesome recipe that will be a standard in our house.


This stuff is SO tasty. I wanted to follow the original recipe as close as I could, but we ended up having to fry the tofu for about 5 times longer than the suggested time. My fiance was pretty skeptical about it, and when we first put the tofu bits in the pan, it splattered all over the place LOL. We thought we were going to have to throw it out, but it eventually worked, and it was probably the best tasting tofu we've ever had (of course, because it was battered and fried!!!). I'll make it again, but I'm going to have to take a down time first. Tasty, but I probably gained 5 lbs just by smelling it haha! :D


This recipe actually garnered us approval at our carnivorous family-holiday!! They tend to dislike most of our 'weird' food, but this went over well with even my hunter father. If that ain't a testament to the miraculous power of the Good Ole' Veggie General's Tofu (in clear opposition to the Colonel's Chicken) to win people over and bring peace and love and protein to the house ;)b


Oh so yummy!!  Everything was perfect, I just added more veggies to the pan, cabbage, carrots, bamboo shoots...One tip is to keep the tofu seperate until ready to eat, my leftovers lacked the luster they had the night before, still delicious, just a little soggy.


Great one, every time.
Last time around we baked the tofu (coated) for 40 min, to avoid extra oil..
Turned out rather good.

I'm curious -- being newer to the veg world.  When people talk about baking their tofu first, do they mean baking the block as a whole? Or do you cube it first?  What temp in the oven?



When making this, I didn't realize just how sweet the sauce would be.  So I just want to forewarn everyone who doesn't like sweet sauces.  I'd probably describe this as being something like orange or lemon chicken/tofu-style recipe.

Anyway, I personally didn't like it because I strongly dislike sweet-savory sauces.  But if you like that kind of thing...this recipe is probably pretty good and worth trying.  The only disadvantage of this recipe is that it produces quite a number of dishes to wash, and can be a bit of a mess with the battering of the tofu.


Like wow haha  :)>>> Loved it!!

* For the egg replacer I used 2 tbsp water, 1 tbsp oil and 2 tsp baking powder (skipped the additional 3 tbsp water that was recommended) and it came out perfect!!



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