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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: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

To make it easier to coat the cubes, I dry them with paper towels and then mix some flour and nutritional yeast together on a piece of paper towel.  The tofu cubes have enough water in them to accept the coating by just rolling them in the flour and yeast mix.  Shake off the excess four mix and fry them quickly after coating while they are still dry.

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Not that this recipe needs any more reviews but:

I loved it - best stir fry I've made (not saying much), but I'll be adding this to my list of recipes to impress people.

My girlfriend said she thought the tofu need be fried more, but I didn't think so.

I did think the amount of corn starch was a bit excessive.  3/4 cup?!?  I must have smaller packages of tofu around here...  The amount of tofu to add to the garlic/ginger/green onion mixture was great though.

I'd also recommend reading the recipe through once, then preparing *everything*, and then making it.  I typically prepare part by part, and was scrambling to keep the mix from burning.  It didn't burn, but just watch out for that...

Either way, I was licking the pan after making this, and will be racing to the store to make it again soon.

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This was AMAZING. It does take a little while to make but the recipe is easy to follow. It seriously tasted like it had come straight out of a Chinese restaurant. My non vegetarian boyfriend, and dad who absolutely refuses to eat tofu both LOVED it.  :)

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Anonymous

delish!

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OH MY GOSH THIS WAS THE BEST I HAVE HAD IN A WHILE...Every sat night we do take out chinese and my hubby gets the generals chicken and i just smell it-well NOT ANYMORE i can make this a head of time and fry it up when we get home with the take out.  I didnt have egg replacer, so i coated the tofu in soy sauce 1st and then put in the corn starch.  then i let it sit for an hour and when i came back i fried it up and added the tottally yummy sauce!  I LOVED IT and so did my 5 year old!  THANK YOU THANK YOU THANK YOU!

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So I made this again, but instead of tofu, I used Morningstar chicken strips.  I didn't fry them but I put them into the sauce before adding the cornstarch so they would cook a bit.  I doubled the sauce.  It was much better than  my attempts with tofu.  The sauce is really good, but seems to be lacking something.

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so easy to make!

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We just finished eating this and it was fantastic! I was skeptical, I had yet to try a vegan chinese dinner that I thought was good, but I was really surprised!

I wouldn't change the recipe by adding maple syrup and avagar nectar like other people suggested (yuck, no wonder you thought it was bad, and that's not really much healthier for you unless you're using bleached sugar) but I did double the sauce recipe and I added some red pepper flakes along with the roasted red pepper.

Next time I'll be using more cornstarch and egg replacer to double the breading!

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Great recipe; absolutely delicious, though I won't make this all of the time due to its fried-and-sugary-goodness. My dad tried some and said it tasted exactly like it came from a Chinese restaurant. +1 veganism!

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I've made this recipe a number of times but I've omitted the whole breading/frying the tofu in oil.  Yeah, yeah, I *know* General Tao's is supposed to be breaded/fried but to save time I cut it out.  You can just as easily bake the tofu chunks then stir fry in the sauce or lightly pan fry in just a bit of oil.  In my opinion, the sauce is the best part anyway (I double the recipe)!!  :) 

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