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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: 
Recipe Category: 


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.


Love this recipe

Never ever eaten takeaway, other than fish and chips several years ago before going veggie, so I have no idea what this is modelled on, but it is very very nice...

Most of the time, though, I cheap out and make a sauce based on this one with canned pineapple juice and a small tablespoon smooth peanut butter, soy sauce, with the stock (if I've been shopping that week), and add broken cashews before dishing for a bit of crunch

And the breading for the tofu is genius.
only way it could be better in my opinion is if this were a real takeaway dish and someone else did all the hard work... mmm


After reading all (well, most) of the reveiws, I decided to make this for my dinner tonight. I'll let y'all know how it goes after!  :D


I made this for the second time last night and used the Morningstar Farms "chicken" strips.  It was really good.  I also stirred in a big package of cooked rice noodles and made it a noodle dish.  Yum yum!  :)



I thought it was absolutely lovely!  I wish I had read the reviews before I attempted to make it - I would have made a few adjustments to my tofu prep.  (I ended up with a few extra crunchy bits!)


This recipe was ok, it didnt blow my hair back all like that. 


This recipe is AMAZING! The best part of it is the sauce, i should have made more! My whole family really loved it, & my mom is begging me for the recipe! I will definitely make this again!


I attempted this yesterday. I dunno what I did wrong, but the eggy coating and cornstarch did not stick to the tofu. It ended up all crusty and gross in a clump on the bottom of the pan. I got pissed and threw it out. What happened here?

Use more egg replacer. It'll help it stick better. That's what I did the second time around and it worked wonderfully.



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