You are here

Member since June 2003
0
4.57593

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?

a new favorite!
i need a teflon pan though.. the tofu in cornstarch  stuck and then fell to peices. i  have dumplings! Its still great though!

0 likes

Nummy nummy nummy!

;)b

basilLeaf

0 likes

This has been in my recipe box a long time and I finally made it and it was AMAZING - It tasted just like this dish I get at one of my favorite restaurants... it took a bit longer than I expected, but I think I could make it up quicker if I made it more often. I cooked up a mix of veggies to go along with it - bok choy, carrot, mushrooms, and broccoli. Definitely double the sauce!!! It's so gooooood!

0 likes

Double the sauce; the ratio of the sauce to the tofu AND the broccoli is not nearly enough and ended up completely screwing the recipe.

0 likes

This recipe is amazing! I made this for my omni family and they gobbled it up. I used Chik'n Strips instead of tofu and my son couldn't even tell it wasn't chicken! He refuses to eat any type of fake meat or tofu, so imagine my surprise when when he asked for 3rd's! I told him after he was done eating what it really was and to this day, he doesn't believe me. The sauce is incredible, but I would advise making a doulbe batch to coat everything.

0 likes

;)b

Took me an hour (doubled the tofu and the sauce, frying part took the longest), but the product was very delicious as everyone has said.  The corn starch makes the tofu extra crispy.  The sauce is very good and can be used standalone with veggies.

0 likes

you have never fried anything before?! that is crazy!

0 likes

I've never fried anything before, and this method I tried turned out great.
For egg replacement I mixed ground flax seed and water until i got  a sort of apple sauce-like consistency. Then I cut the tofu into thin triangles, mixed it into the flax until the pieces were all coated. I didn't have cornstarch, so I just rolled each piece one by one in some flour, and dropped them into a hot, oiled pan. Cooked for maybe 3-4 minutes each side.

I made this for my boyfriend who usually orders general tao tofu from a restaurant, and he loved it!

0 likes

wow this was great!i made a lot of changes due to ingredients that i didnt have. i used morningstar chicken strips instead of tofu because im not a big fan of tofu. i used arrowroot flower instead of cornstarch (theyre basically the same anyway) i didnt use sherry or vinegar i used regular pepper instead of red pepper, and i didnt use fresh ginger or garlic. i used ginger spice and garlic poweder..oh and vegetable broth instead of stock...wow i guess i changed everything haha but it was great! it serves about 2. everyone said double the sauce. i didnt because i thought it would be a little too much i wish i wouldve had a little bit more though but double is too much

0 likes

I had a few slight issues with this recipe, but they were all entirely my fault and can be fixed the next time I make this.  There *will* be a next time, because even with the problems, it was still tasty.
I'll admit; I'm usually a bit lazy with my cooking.  First, I mixed up the "egg" mixture in a container, put the tofu pieces in it and stirred them around some to make sure they were coated, then just started sprinkling the corn starch directly onto the tofu.  Luckily, I'd only used a little less than half of the corn starch when I realized that the bottom of the container bore a striking resemblance to Elmer's glue, so I went ahead and put the tofu pieces into the heated, oiled pan, let them cook for a very short while, then sprinkled the remaining cornstarch over the tofu pieces in small batches, stirring in between sprinkling.
Second,  instead of preparing the sauce in a separate pan, I added all of the ingredients into the same pan with the fried tofu.  This created tofu that was probably not nearly as crispy as intended (mine was a smidge soggy), but it was still edible.
Since I didn't have any veggie broth, I put 3/4 cup water, a handful of kale, about 1/3 of a carrot, a couple shakes of salt, and a squirt or two of soy sauce into my Blendtec blender, and used that.  I also decided not to use as much sugar as the recipe calls for, and instead just sprinkled some sucanat over the top of everything in the pan (I didn't measure, but if I had to guess, I'd say I used less than 1/8 of a cup).  Also, for the "red pepper", I diced one red serrano pepper, which provided a really nice spice that didn't go overboard.

Overall, it was quite tasty, and when I make it next time, I won't take the "shortcuts" I used this time.

The Traveling Austin Vegan
http://thetravelingaustinvegan.blogspot.com

0 likes

Pages

Log in or register to post comments