General Tao's Tofu
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
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.
SO HOW'D IT GO?
So I had to try this recipe after all the rave reviews and....I'm there with you all....it's awesome. The hubby ate three portions (guess I shouldn't make this too often!) and thought the sauce especially waas great. A couple changes I made:
~doubled the sauce like a lot of folks suggested
~had no green onions and it STILL turned out great (will use them next time to see what we missed!)
~added steamed cauliflower since we had it in the fridge
~halved the sugar
~spiced it quite a bit with red pepper flakes since we like it spicy
Also, I used thawed frozen tofu and didn't do all the egg replacer stuff. I've found tofu fries/sautees just as easily and in much less time ifI throw all the cut tofu pieces into a baggie with some flour (gluten-free flour works, too), toss it around, and throw it in a pan. Fry/sautee for about 10-15 minutes per side, on medium heat. I know, it's awhile but totally worth the time, especially since you can do other things and not worry about it. I had the sauce ready and veggies steamed by the time the tofu was done, then just needed to throw it all together at the end.
We had this over brown jasmine rice, and it was yummy! Leftovers for tomorrow, too! Definitely makes more than 2 servings.
2nd recipe from vegweb made and it was awesome! My non-tofu prone hubby liked it too (he's not into the texture and is a meat eater). I read someone else's comments on this recipe and they mentioned that the tofu stuck to the bottom of the pan. I think that might happen if 1. you don't let the tofu brown and harden enough on one side before flipping and 2. if you don't use enough oil to fry with. I'm not a big fried food fan, but I thought "what they hey - its probably a lot healthier when I make it vs. when I get it at a restaurant". Browning the tofu is what took the longest. I'd say start on lower heat to get the oil warmed up and gradually increase the heat while cooking. I think that helps the tofu brown more slowly. Also, with the sauce, definitely make a double batch. Although the sauce amount made was just right, it would've been nice to have some leftover for more rice or broccoli. My hubby requested I make double sauce next time. :) I also used the sherry, which I can't imagine the recipe without. Definitely added to the flavor I think. I served this over jasmine rice. It was super yummy and definitely will be added to my basic kitchen recipes.
:)>>>A real winner! I feel rather sorry for my favorite Chinese eatery. They've just lost a good customer now that I can make my favorite dish at home!
I love this recipe but find that the tofu take s a long, long time to fry and the tofu brake up in little pieces. Do I need a lot of oil to fry the tofu????
Try cutting the tofu into triangles rather than cubes, it cooks a lot quicker and evenly that way :)
I love this recipe but find that the tofu take s a long, long time to fry and the tofu brake up in little pieces. Do I need a lot of oil to fry the tofu????
I made the sauce and it was indeed good as everyone has been saying, though it was a little sweet. Next time I think I'll add less sugar and mix in some more vegetables.
Can someone give me some advice on cooking the tofu? I've never fried tofu before and was wondering if I should strain it before freezing it? Or do I just let it thaw before I cook it and then strain it? Any other pointers would be helpful so hopefully I won't make a mess first time. ;)b
Great recipe. I had to make some adjustments for what I had in my house. Instead of minced ginger I had to use powder ginger. I also added broccoli and snow peas directly into the sauce, and garlic mixture. I did not have green onions so I used a regular onion. Yum!
Yummy, I cant wait to make this.
By far the best recipe I've made so far. Even my carnivorous mom (who hates tofu) ate 5-6 pieces and said it was really good!
This recipe smelled so good that my sister's very very fussy friend tried tofu for the first time! This was her second dinner of the evening :)
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