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 was a really good recipe. I used red and green bell pepper and snow peas in it too. I steamed the broccoli but next time I'll just throw it in with all the other veggies and stir fry them real fast. I froze the tofu and thawed it like suggested and then pressed it gingerly to get all the excess water out before I put it in the egg replacer and corn starch. I will double the tofu next time because it was so yummy and then not make double the sauce because it was a little too much for us. Thank you for the recipe.
Brilliant Recipe!
This is one of my most favourite things i used to cook when still eating meat and i was always sad that i couldn't share it with my vegan friends but having a tofu version that is not only tasty but so healthy :D I'm in love <3
I made this yesterday and it was da BOMB!!!. Even my kids loved it.
So simply..i cook this night :)>>>
kenali dan kunjungi objek wisata di pandeglang
I know this doesn't need yet another glowing review, but I can't resist...this recipe was fantastic! Turned out perfectly. I used agave syrup for the sugar and ww pastry flour for the cornstarch (b/c I was out) and it was perfect. Just like take out...only better!
This was just perfect. Easy to make, the sause was fantastic and I have already added it to my cook book! This is why i LOVE this site!
Thank you so much!
this dish is like, godly
I made this tonight, subbing arrowroot for cornstarch, doubling the recipe (with the exception of the sugar which I used the amount called for) as previous comments suggested. I tossed my broccoli in the sauce with the tofu and yum! Holy deliciousness! The broccoli was amazing in this sauce. I think next time I'll leave out the tofu altogether and just use it as a sauce for lightly steamed veggies. Thanks for the great recipe!! Loved it.
Just so ya know....I have made this many, many times and have never used the egg replacer. I simply take the chunks of tofu and dip them directly in the corn starch (well, actually, I put some corn starch in a bowl and then some chunks, cover the bowl and shake)...an earlier response mentioned this, so I thought I would bring it up again. This meal is one of my standards!
What I love about this recipe is how absolutely adaptable it is! I've made this so many different ways... you can fry in all sorts of vegetables, you don't just have to have steamed broccoli... I've put asparagus in the sweet and sour sauce while it was cooking and it brought out the nice flavors of the asparagus really nicely... I've also done this with garlic scapes OMG soo good.. probably the best General Tao I've ever made. Thank you for this recipe!
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