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?
So, this was my first attempt at frying tofu. It...well, it went. Hahaha. :P Some pieces were perfect while others I killed. I don't usually cook with tofu (though, I have baked it with great results) but just add beans for protein. I definitely have a thing or two to learn about tofu. That being said, the sauce was DELICIOUS! I served it as suggested with steamed broccoli over rice. Haven't had General Tso's in 3.5 years but this brought back memories of late night chinese food runs. Thanks!
Four words: I LOVE TOFU NOW!!!
Wow. Fantastic. Even the carnivore liked this one! ;)b
I pressed my tofu very dry, cubed it neatly and froze over night. When I made the recipe I realized I forgot the egg replacer so I rinsed the frozen tofu in warm water until the piece came apart, lightly drained and then sprinkled the cornstarch, with out an egg type thing. I am not sure how much cornstarch I eventually used by I kept adding and tossing until all the pieces were evenly covered. It turned out very well. My kids and I have been eating meat and this is the first time I have made tofu as the main dish ever. They raved that it was just like chicken and that none of their friends would even know if they ate over.
I am so grateful to have found such a wonderful recipe and will be making this as part of the regular fare around here. It only took 30 minutes to make, but I had one kid chopping, one kid watching the frying tofu and my self getting everything measured. I can see where it might take a few more minutes making it on my own.
One question, do I need to double the garlic and ginger to double the recipe? I am thinking that only the soysauce, vinegar, sherry and veggie stock would double and then maybe 2 more tble of sugar to get a larger amount with the same taste?
I can't believe how well this turned out. I am hoping to find more recipes to add to my favorites book mark.
I Eat this all the time at the Chinese Restaurant...I have noticed Home made General Tso's Tofu is much better, and less money
mmmmmmmm this recipe looks awesome. i haven't tried it yet but i have made something similar.
I promised myself when I finally got around to making this I wouldn't comment on it no matter how good it was since it already has the most reviews on the site. But... it really was just that good. Amazing!!! Thank you :)
omg awesome !!
Just had to rave again; I made triple the sauce the first time I made this a few days ago. Right now, I'm eating the last of the leftover sauce over my leftover roasted veggies from last night for breakfast; it's still amazing. Gotta makes some more! ;)b
Pages