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?
Okay, finally for around to making this, it was so good! ;D Yummy.
It was a bit to sweet for my taste though, so next time I am going to cut the sugar, and maybe add some horseradish to the mix for a kick. But it was awsome, thanks for the recipe!
amazing. I made this for my parents (who both eat meat) and they loved it. They keep asking me when im going to make it again ;D!
This was wonderful. I coated my tofu in a mixture of nutritional yeast and cornmeal with some ginger powder and garlic powder. I also used a bag of Trader Joes "Harvest Hodgepodge" instead of broccoli. It came out great. We cleaned our plates and there is enough left over for lunch tomorrow... YUM.
This is pretty fabulous! I definitely missed Chinese food! We took everyone's advice and doubled the sauce. Believe me, you still don't end up with a ton of sauce - doubling it is necessary. We halved the amount of sugar though - and it still was perfectly sweet, but not too much so. We added in steamed broccoli, and raw chunks of yellow bell pepper and thinly sliced carrot. We garnished with some green onions and served over brown basmati rice. Yum, yummy, yummers! This was fun to make, too!
Love it! I didn't use tofu though, I make the soy "chicken" breasts in nugget size and used those instead. I don't miss Chinese food anymore! YUM!
There is definitely a reason that this recipe has so many positive reviews. It rocks.
OK, so after looking at this recipe for a week straight, we couldn't stand it any longer and made it. I accidentally left out the sugar and it was STILL WONDERFUL. So wonderful that everyone wants it again tonight! This time, we'll use the sugar. I've been trying to lose weight by cutting back calories but I totally cheated for this and ate too much! I just pretty much ditto what everyone else has said about it.
Oh and when I made it, the tofu came out SO CRISPY! I haven't ever been able to achieve that before! :D
Best tofu recipe ever!
Nevermind, this recipe kicks, please ignore what I just put in; doesn't taste authentic!! ::)
Although fresh ginger, garlic and scallion have a much better outside image, their dry alternatives are actually better suited to creating the authentic flavor you are looking for. If you use onion powder instead of the fresh chopped green onion, and fry that; it will create the nice fried onion flavor you are looking for(extremely savory). Throw the garlic powder in after that, to fry only until you get the aroma reaching your nose. After that step, add the remaining ingredients(including ginger powder) and INCLUDE the starch in the cold liquid you are adding, and it will allow you to see when it is truly the thickness you are looking for. As an alternative, use 1 tsp garlic powder (granulated is best as it isn't as bitter), 3/4 tsp onion powder, and 1/4 teaspoon of ginger. :D
This recipe was completely awesome but nonetheless needs *a little* tweaking. I would highly recommend freezing the tofu first, as the recipe suggests, and also I would double the sauce recipe, add some cornstarch to it to thicken, so you get the really syrupy effect of General Tao's sauce that you see at Chinese restaurants...mine was a little runny based on recipe directions. Oh, and add extra green onions at the end, it looks better and supplements the soggy ones you added at the beginning.
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