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?
I've been eyeing this recipe for a long time and finally tried it a few nights ago. It was a huge hit! My husband asked where I bought the battered tofu! This recipe is a new staple for sure. Instead of broccoli I added yellow and red bell peppers, celery, and carrots. So good. I think a great addition would be pineapple to make it more like sweet and sour.
Love this! I don't bother with dipping the tofu in the egg replacer, just cubing it and shaking in a bag with cornstarch.
I would also recommend a hot cast iron pan for frying it, not teflon. If the pans hot, and seasoned, you'll never have a problem with sticking. Just wipe it clean after cooking.
a new favorite!
i need a teflon pan though.. the tofu in cornstarch stuck and then fell to peices. i have dumplings! Its still great though!
Nummy nummy nummy!
;)b
basilLeaf
This has been in my recipe box a long time and I finally made it and it was AMAZING - It tasted just like this dish I get at one of my favorite restaurants... it took a bit longer than I expected, but I think I could make it up quicker if I made it more often. I cooked up a mix of veggies to go along with it - bok choy, carrot, mushrooms, and broccoli. Definitely double the sauce!!! It's so gooooood!
Double the sauce; the ratio of the sauce to the tofu AND the broccoli is not nearly enough and ended up completely screwing the recipe.
This recipe is amazing! I made this for my omni family and they gobbled it up. I used Chik'n Strips instead of tofu and my son couldn't even tell it wasn't chicken! He refuses to eat any type of fake meat or tofu, so imagine my surprise when when he asked for 3rd's! I told him after he was done eating what it really was and to this day, he doesn't believe me. The sauce is incredible, but I would advise making a doulbe batch to coat everything.
;)b
Took me an hour (doubled the tofu and the sauce, frying part took the longest), but the product was very delicious as everyone has said. The corn starch makes the tofu extra crispy. The sauce is very good and can be used standalone with veggies.
you have never fried anything before?! that is crazy!
I've never fried anything before, and this method I tried turned out great.
For egg replacement I mixed ground flax seed and water until i got a sort of apple sauce-like consistency. Then I cut the tofu into thin triangles, mixed it into the flax until the pieces were all coated. I didn't have cornstarch, so I just rolled each piece one by one in some flour, and dropped them into a hot, oiled pan. Cooked for maybe 3-4 minutes each side.
I made this for my boyfriend who usually orders general tao tofu from a restaurant, and he loved it!
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