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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?

I real delighted to find this site on bing, just what I was looking for : D also bookmarked

scentsy light bulb

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The best!  My kids even loved it and THAT'S hard to do!

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This dish was ah-mazing!!  Easy to cook and so favorful!!  Next time though I will triple the sauce recipe, since we needed more of that yummy stuff!

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Time consuming but worth every second. =)

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I enjoyed this dish the first two times I cooked it. It is time consuming, you may want to fry the tofu a day ahead, then all you have to do it mix the ginger, onion, and other ingredients. It always smells like an authentic asian food restaurant while I am cooking, and it also taste authentic too!

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I expected this to be too sweet and too soupy, but it was fine.  Sweet but not cloying, and the cornstarch thickened it up to yield just the right amount of sauce.  Next time I’ll add some water chestnuts for crunch and maybe some chili paste instead of the red pepper, but really this recipe is perfectly nice as is. 

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I finally managed to try this tonight - I didn't have egg replacer so I just fried the tofu plain. I also didn't have red pepper. The recipe still turned out great . A bit too much sugar to eat it regularly, but it certainly won't be the last time we made this.

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I made this the other night and my husband and I loved it. So good! We typically try to avoid white sugar, but made it per the instructions. May try it with agave next time.

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How can I add this to my recipe box like before? Or do we have to bias the results by "liking" recipes before even trying them?

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Okay, so I literally just made this and WOW!!! I couldn't even wait to plate I just ate one out of the pot. My 3 yr old son even liked it too! Big plus! One thing I would suggest is, pour the sauce over the tofu. I was worried it would too soggy when I mixed it all together so I coated my tofu and then took it out of the pot. I love extra sauce so I doubled the sauce. Oh n I also added some grated carrots and green peppers, great way to hide veggies.

GREAT Recipe. Thanks

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