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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?

Okay, one last question: what can I use instead of cornstarch? Would flour do?

go get cornstarch damn it... i will mail it to u if u need some LOL... honestly please don't use flour!

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Okay, one last question: what can I use instead of cornstarch? Would flour do?

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Can I use seitan for this? If so, do I cook it any differently?

I've done it, was Yum.  I did overcook the Seitan a tad so it was crunch rather than crispy, but it was still great.

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Can I use seitan for this? If so, do I cook it any differently?

i would do it all the same (obviously u don't have to drain and press seitan though) and def fry it!

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I am sure you could, and the cooking requirements would be the same, but you could probably skip the frying process.

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Can I use seitan for this? If so, do I cook it any differently?

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so good ;)b

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Here's what I did different:

I added onions, red, yellow and orange peppers, and carrots. I steamed them before adding them to the mixture right before serving. I also used Seitan instead of tofu. And, I doubled the sauce (as suggested by others). It was absolutely fabulous!

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When I make this, it takes much longer than 30 minutes. But I don't just sprinkle the tofu with cornstarch. I dip each piece of tofu into the EnerGEgg/water mixture and then roll each individually through the cornstarch to coat them completely on all sides and set them on a plate before frying them. That process alone takes 30 minutes.

This was me exactly the first time I made this recipe...

I swear I wish everyone would do THIS: Put the Ener-g washed tofu in a big ziplock, then add the cornstarch and shake for 30 seconds... 30 seconds! Please try it this way!

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This is by far my all-time favorite recipe!

I make mine without ginger or sherry. I use 1+ tablespoons of powdered red pepper and go heavy on the broccoli, garlic and onions.

When I make this, it takes much longer than 30 minutes. But I don't just sprinkle the tofu with cornstarch. I dip each piece of tofu into the EnerGEgg/water mixture and then roll each individually through the cornstarch to coat them completely on all sides and set them on a plate before frying them. That process alone takes 30 minutes.

As a tip:
It took me a while to figure out how to cook the tofu in a way that kept the full crunchy coating over the tofu. I use only metal or ceramic-coated pans and cook the tofu in the pre-heated pan with extra oil on medium heat. I let the tofu cook almost completely through before turning over it for the first time. It tends to stick in one large clump at this point, but after turning it over and letting the other side cook completely, the tofu pieces will separate naturally from each other. It takes at least 3 times longer than normal to cook it this way, but it comes out PERFECT.

Amazing recipe, Ruby!

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