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?
made this tonight... ate too much... can't move. !! :)
i made this again with eggplant and tofu. ran out of ginger and the sauce wasn't nearly as good. added a hefty amount of sriracha and that gave this dish a nice kick.
ok.
i made this last night, and when i finally sat down to eat, was all, "what's all the fuss about??" it's not bad... but it's not oh-my-god amazing either. i think the sheer volume of rave reviews it's gotten is a bit misleading... but then i got out the leftovers this morning, and apparently the key is you have to eat it cold, for breakfast. i think that's where this stuff's at it's peak.
i agree that its way too much sugar in the sauce. i substituted maple syrup and some molasses for the sugar, and it was plenty sweet. if i made it again, i'd add some cayenne (doesn't general tao's usually have more kick?). also, watch out-- if you don't cook the tofu till its browned all over, it ends up kinda grainy. made it with kale, and brown rice. it's pretty good.
I know it's already gotten so many raves, but I have to add another! This was mind-blowing. I threw in a little carrot and bell pepper as garnishes, and it was just astonishingly good. The hubby is over the moon about it.
The tofu coating is so crispy and delicious. I used flaxseed and water and it did great!
I cut the oil way down in the sauce by using a non-stick pan and just not using anything other than a light film of oil that remained after frying the tofu in the same pan (and draining off the oil).
This is good. I've made a few times. This time I didn't really measure anything and it came out the best (I added a lot of sugar :))
So so so so good. Quick and easy too. Tastes just like Chinese take-out.
I used flax seeds and it came out great, no problems.
ilikefood,
i used ener-g. i'm sure flax would work just as well, though
This recipe is awesome! To ensure adequate corn starch coating, I rolled each piece of tofu in the starch--this way, each piece was crispy on all sides.
Has everyone used ener-g egg replacer or has anyone tried using flax? I really prefer using flax because it's cheap, and really don't feel like buying a whole box of ener-g for one dish. This sounds wonderful though and I'd love to make it.
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