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 is my first recipe to try from this site, and while I'm not RAVING over it, it hit the spot, and I'm stuffed. :-) The flavors weren't as fresh and vibrant as what I tend to like, so I probably won't make it again, but I can see how it would be very appealing to someone who is fond of standard Chinese take-out. It was a little too heavy for me... but thanks for the recipe! I definitely don't regret making it. :-)
Wow. This is one of the best things EVER!!!!!!!!!!! I am totally in love with it. I have never had fried tofu turn out so well and tasty, and I've been attempting to cook it for 11 years now. Like so many others, I doubled the sauce and halved the sugar; also had to add more cornstarch to thicken it, and I topped my sushi rice and steamed stir-fry veggies with it. Even our picky 6 y/o loved it; I couldn't believe it! This recipe will convert anti-tofu people, for sure. Thank you so much, I can't wait to make it again!
Your pic is great. Did you fry the tofu and marinade mixture at the same time?
I cannot remember the order I used to use.
Looks great! I have not made this in so long but will this week.
This was very tasty... both kids(4yo and 1.5yo) and both adults ate it happily. I doubled the sauce(which was COMPLETLY awesome!!!) and served it w/ the steamed broccoli.
However, I got violently ill(like seriously... very very ill) a few hours after eating it... IDK if it was something in this or something I'd eaten earlier in the day, but I ended up throwing the rest away just to be on the safe side, and after being so super-sick I didn't really want to eat anymore. I DO think I will make it again, and take the advice of cutting the tofu into triangles,... but prob not for a while.
I can see why everyone loves this :)>>>
;)b WOW!! I did not think this was going to be so amazing!! I doubled up on the sauce and added extra broccoli!! So glad I have left overs for tonight!!!!! 8-)
Made this for the first time and LOVED it! I think I will make more sauce the next time around. It was sooo good.
;)b so absloutely tasty! made this twice in a week....... and got my anti- veg mother to eat it!
i think i should of froze the tofu, it was really soggy :-[. but other than that great recipe! ;D
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