General Tao's Tofu

[v_gan]

So, uh.. This is basically the best recipe in the world.

I added broccoli and red and yellow bell pepper, doubled the sauce, and served it over basmatti rice.

Thank you so much!

[tart1]

we used morningstar chik'n strips instead of tofu... and it turns out great every time! AWESOME recipe!

[in2insight]

Great one, every time.
Last time around we baked the tofu (coated) for 40 min, to avoid extra oil..
Turned out rather good.

[KT22A]

a word of warning: the stated 30 minutes of prep time was way off for me.  it took me at least 40 minutes to prepare the fried tofu part, but then the sauce didn't take very long once the veggies were chopped.  if you serve with broccoli and rice like I did, I'd budget 1-1.5 hours, unless you're very experienced and quick.

this was very tasty.  chopped peanuts were a good addition.  I added too much cornstarch to the sauce, which gave it a slightly powdery aftertaste, and STILL everyone gobbled it down.  my friend was even making sandwiches with it.  5 stars.

[BlueChair]

This dish takes a while (we tend to make it on weekends), but it is an absolute godsend.  Definitely make extra sauce, cause that's the best part!

[corinne723]

mmmmmm this recipe is really really really good.  the sauce is what makes it so amazing.     the first time i made it i used my deep fryer, and that was a bad idea because apparantly tofu will explode and spray hot oil all over the place when deep fried.  a pan is a much better idea. 
so delicious.
it's delectable, really.

[jennfurr]

This was ABSOLUTELY THE BEST recipe I've found on this website so far!  I've never had the real thing, but DANG!

Next time, I'm doubling the sauce, and adding all the veggies I can get my hands on!

[CherBear]

This was very tasty!  My husband and I both loved it but next time I'll double the sauce recipe.  Deee-licious! 

[samamph]

  This is simply amazing!!
I made this tonight, and even my   carnivore hubby thought it was great.  I heeded the advice a lot have given on here and made double the amount of sauce.  I'm glad I did.  The broccoli and rice complemented to tofu and sauce really well.  Next time I'll try some eggplant in the mix.

[tigergirl13]

Wow!  This is the best recipe from Vegweb I have gotten so far, and I am always impressed with the stuff I find here.  I did make some extra sauce, as someone recommended, and I was so glad.  That sauce is amazing.  I kicked myself for not picking up the shiitake mushrooms I was eyeing at the store, but the snow peas and green pepper were a lovely addition to the recipe.  I used SG brown rice for the bottom.  Man oh man, this stuff is pure heaven.  I could go on for hours...

[pineappleprincess]

Unfortunately, I didn't have any tofu. Fortunately, I had farmer's market and garden bounty! I just made a huge stir-fry with tons of veggies and this sauce was very tasty! Following suggestions, I made double, and I'm glad I did, as there is plenty leftover for lunch tomorrow! Thanks for a great recipe, I will be making this again.

[DasTeufulNagatier]

I attempted this yesterday. I dunno what I did wrong, but the eggy coating and cornstarch did not stick to the tofu. It ended up all crusty and gross in a clump on the bottom of the pan. I got pissed and threw it out. What happened here?

[vegan1]

Did you remember to add the extra water to the egg replacer? Also, this is like breading something. So the easiest way to do it is to use one hand to dip in the wet mixture, then place the tofu in the cornstarch and use your other hand (the dry one) to coat it. Otherwise too much wetness will get on the cornstarch. If you have it in you to try again you should. This recipe is wonderful.

[tgarcia]

This is a really good recipe (the sauce is phenomenal)--but how could it not be, with all that sugar and fried goodness? My qualms about this recipe lie in the fact that fried tofu slathered in sugar and salt is not healthy, at all. I really loved this recipe, but I'd consider making a few adjustments--substitute some of the sugar with agave nectar and/or maple syrup, and use low sodium soy sauce. Also, the tofu can be baked with the sauce slathered on.

Apart from that... it was really good. My boyfriend deemed it the best thing I've ever made. My only problems with cooking was when I fried the tofu--some of the cornstarch coating stuck to the pan (regardless of the oil used) and came off the tofu. I still cooked it and put it in the plate, they added some crunchy bits. But it would've been nice if it had stayed on... I'm not sure what I did wrong there.