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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: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This stuff is unbelievable! One of the most amazing things I've ever made. I used frozen tofu which gave it an even meatier texture. I misread the recipe and individually coated each piece of tofu in the cornstarch mixture, making the things taste pretty starchy. It didn't taste that good 40 hours later, lol. But this stuff is SO good, I really have to restrain myself from making this too often!

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;)b was yum in my tum.  :)>>>

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I made this recipe awhile back and it was amazing!  My husband says it is STILL his favorite recipe I have ever made. Tomorrow will be our first anniversary so I am planning on making this for him to celebrate. Can't wait!

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Made this again recently; everyone in the family loved it.  I always make a triple batch of sauce; last night the DH and I had the leftover sauce with sobs noodles, seitan crumbles, and spinach.  AWESOME!

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This seems to be the most popular recipe on this site, and I just knew that I was going to like it.  I'm sorry, I just didn't like it. :-[.  Maybe it will taste better in a few days (as I have enough leftovers for several lunches).

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This was pretty yummy. I used the recipe as more of a base. Instead of frying the tofu i marinated it in sesame oil, tamari, and garlic. Then I broiled it till it was pretty firm, almost crispy. I made the sauce according to the recipe but i added broccoli to the pan and stirfried it a bit with the green onions and garlic. I used agave instead of sugar in the sauce. I really liked it. My husband wants the crispy fried tofu next time.

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This recipe is absolutely friggin' fantastic!  My boyfriend and I felt like we were eating at a gourmet Chinese bistro.  I could eat this every day, and it's so easy and affordable! Thank you thank you thank you for sharing!! :)>>>  ps-I used flour instead of corn starch as I forgot corn starch on my grocery list, worked just great!

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the sauce should have thickened if you let it get to a boil, and whisk it so it all blends... you did it in the separate pan right? sorry your having so much trouble... you will get better :)

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Soo... I finally got cornstarch and made this recipe. I used seitan instead of tofu and served it with broccoli and some asian noodles rather than rice. First off, this may have been too much for me to juggle as a novice cook. I overcooked the broccoli and noodles.. It was my first time using seitan and I'd say it turned out rather well. However, the sauce was way too sweet and thin for "general tao's" sauce. It wasn't bad, it just wasn't what I was expecting. The first few bites of this were pretty good, but by the time I got to the last of my plate, the once crusty coating got kind of soggy from the sauce and began to taste.. well, cornstarchy. I think if I attempt this again, I'll just use the coating, fry up the seitan, and dip it in sauce rather than coating it in it.

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I really want to try these, but do we have to use the Ener-g replacer specifically or will a flax egg suffice?

no don't do that! honestly if i don't even use the "egg" wash part, i just cube the tofu, dump it in a big ziplock, add some cornstarch and shake for 30 seconds

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