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?
it was bland and runny, ohwell...
okay, cooooking this now
and i doubt that this is going to be nowhere near as amazing as people have said /sighs
my tofu stuck to the plate and tore it to bits /cries
I followed the recipe to the letter and my bf and I thought it was awful. It was sickly sweet, and we ended up throwing it out.
the magic must be in frying the tofu (which i didnt do). i just poured some of the sauce over the frozen/thawed/pressed cubes then added them to the sauteed broccoli, sweet onion, baby bellas, garlic & ginger. the only difference i made with the sauce was to use water with about a half tbsp brown rice miso paste mixed in instead of the broth. then i mixed in some tofu shiritake noodles. it was good but i guess i was expecting more after 26 pages of rave reviews.
SO good! I think I may have added too much cornstarch to the tofu cubes, but it was great nonetheless. I used rice vinegar instead of white vinegar and it worked fine.I also doubled the sauce recipe as suggested.
My only complaint would be the actual tofu..which I found to be rather tasteless and bland. Of course, the sauce was delicious and totally made the dish..but I feel like the tofu didn't have much flavor. Maybe if something else was added to the egg replacer mix? I may try using Seitan next time instead.
But overall, great dish!!
;)b If this dish were a man, I would Marry it!! YUMMMY. lol AMAZING
Loved this recipe. I needed to add more vegetables and probably less sugar. New to veganism and love this site!!!! :)
Of course this was awesome. I'd been meaning to make it for a while and decided to make it for breakfast this morning (because I'm odd like that) and not only was it absolutely DELICIOUS, it was fun to make! I like getting fancy with my pans and I did some tossing and sashaying in my kitchen. Nice way to start the morning.
Instead of red chile pepper, I diced up a serrano chile (my fav) and added about 1/2 a tablespoon red chile paste. I also added in a few sliced mushrooms for good measure. Delish!
ok, didn't know how to just comment
is the ginger really necessary? i have no clue where to find it, let alone have the money for it. sounds very interesting otherwise.
Yeah, like BBG said, its neccessary...but i have used ground ginger (start w/ a little and add as needed) or use preminced ginger from a jar with success in this recipe. It stays longer in those forms. But you can also freeze ginger root as well.
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