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?
This recipe is awesome! I read all the reviews before I tried it, and I'm glad I did. Definitely double the sauce. Instead of steamed broccoli, I just throw some broccoli, carrots, onions chunks etc. in the sauce for a few minutes before I add the cornstarch slurry. They get warmed through but still retain the bright color and crunch. Also, I use arrowroot powder instead of cornstarch - it is WAY less processed and comes out the just as good. I found that if I put the arrowroot in a paper bag, then add the tofu pieces (I don't coat mine in the egg replacer) then shake the bag, it coats the pieces more evenly, and I don't have a big mess to clean up after. Also, I'm not wasting a plastic bag, I just put the paper bag in the compost. It is a little sweet with 8 spoons of sugar, so I think I will take the suggestions and decrease that next time. Also, when it is baked, is it still coated in the starch? I might try that method too. I have added this to my list of "company" recipes.
This is a yummy recipe! I was so surprised. :o
This is a great recipe.
For all the people having trouble getting the corn starch around the tofu, I have a suggestion.
Get a ziplock plastic bag, pour in the corn starch, add in the cubed tofu, seal the bag and shake it up. This method is really quick and easy. I also don't use the egg replacer and it works fine.
Definitely go down the "bake the tofu" road! You'll have to flip the tofu in the oven half way through, but you should have extra to appreciate all the work!
I used half the sugar and it was sa-weet! ;)
how long did you bake it for and what was the temp?
Definitely go down the "bake the tofu" road! You'll have to flip the tofu in the oven half way through, but you should have extra to appreciate all the work!
I used half the sugar and it was sa-weet! ;)
Good call on baking! I tried to fry the first batch and it was greasy and clumpy and crumbly... baking is definitely the way to go! This was delish! ;)
I just made this and it was great. I added some green peppers and carrot finely sliced, and some cauliflour and served it over noodles. I cooked the tofu in peanut oil and wished I had some seseme seeds to sprinke over the top. I will be making this agiain and again I am sure.
This gets cooked a lot for gatherings at my apartment as it is delicious in a greasy, take-out sort of way that satisfies many a bellies. I do double the sauce but only use 2 tbsp of sugar as the consensus seems to be pungent over sweet. Generally use broccoli, baby corn, and water chestnuts for veggies. Served with jasmine rice as that's what I usually have on hand. So. Good. I'll add some sesame oil somewhere the next time I make this because, c'mon, sesame oil! Yum!
I wasn't blown away by this the first time I made it, but it was better the second time, when I included the ginger. It seems to be a key component, so I wouldn't recommend leaving it out. It changes the flavor pretty drastically.
I don't know that it's the BEST thing I've ever had, since it basically tastes like a really good replication of a carry-out recipe, but if you like General Tao's, you won't be disappointed.
This was great! I don't cook much, but this made me excited to try more things since it turned out so well. My boyfriend loved it!! he wouldn't let me take a picture though - but the presentationwas very pretty! And it was tasty!
Pages