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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: 


Yum!  :) Just as good as everyone says it is. Few variations:

- Used morningstar Chick'n Strips instead of tofu... Didn't read the label so I'm hoping those were vegan. :-\
- Used the <a href=>
Quick & Easy Baker's "Egg"</a> for the egg replacer. I ended up having to make a second batch right in the middle of frying, so I'd reccommend doubling that recipe. If you want to use the whole bag of Chick'n strips, I'd even consider tripling it.
- I've found that the easiest method to fry was to put the "egg" in one bowl and the cornstarch in another bowl, then use one hand to coat with "egg" and toss in the cornstarch bowl, then the other hand to cover with cornstarch and toss into the wok .
- Didn't have sherry, so I used balsamic vinegar.
- Doubled the sauce
- Used yellow onions instead of green onions.

Mmmmmmmm!  ;D


Thanks, jkl! You are absolutely right. I appreciate everyone else's honest reviews, so I must also provide mine. :-)


Unblondie: You should not hate it when you are the one voice of dissent. It is very helpful to everyone to read flat or critical reviews.  There are lots of different users on this board and lots of different tastes and levels of cooking expertise.  I personally think that a lot of the recipes are overrated, but perhaps I am just more demanding of my recipes than other users.  So please keep writing what you really thought.  --JKL


Wow, I hate it whenever I am the one voice of dissent, but here goes. This recipe was ok. Definitely not bad, maybe I was just expecting too much because of the raving reviews. I made it for a vegan potluck, and I wasn't crazy about it. The breading/frying part went ok (I usually mess that stuff up) although the cornstarch settled at the bottom of the pan, burned, and set of my smoke alarm, LOL! I doubled the sauce and decreased the sugar as recommended, but I thought it could be sweeter. The sauce was not bad, but definitely nothing to go crazy over. Needs some extra oomph. Used mixed vegetables and served it over rice noodles. I might make it again, but considering how labor-intensive it is, I'm not sure it would be worth the effort. I gave it 3 stars (which my boyfriend agreed to). Oh well!


Given all the great reviews, I expected this dish to rock my socks off.  But I suppose all the "it tastes just like Chinese takeouts" comments should have been clues to my end product.

It did taste like your standard corner Chinese restaurant food. That's the problem. The dish was very mediocre like your typical American pseudo-Chinese fare. I substituted ginger powder for ginger and added shiitake mushrooms instead of broccoli to it. However, I seriously doubt that it would taste much better if I stuck with the original recipe. 

Maybe I just expected more because as a Southern Californian I have access to more authentic vegetarian Chinese restaurants (like Happy Family) and I ate at tons of great vegetarian restaurants next to Buddhist temples while I was in Hong Kong.

Anyhow, the dish was edible. I gave this a three star.


This was delicious.  I doubled the sauce, as suggested by previous reviewers.  The only thing I would change is cutting down on the sugar because the sauce was too sweet.


This recipe is easy and amazing. I added a ton of veggies and doubled the sauce. I would recommend it to any meat eater with gusto.


i liked this and so did my omni friend. next time i'll cut the sugar down a little; i found it too sweet for my liking. it is very much like take out!


So, uh.. This is basically the best recipe in the world.

I added broccoli and red and yellow bell pepper, doubled the sauce, and served it over basmatti rice.

Thank you so much!

oh, you- v_gan- i love your big poofy hair. its so cute. and uh, i loved this recipe too. hahaha. XD


This was pretty tasty. We added carrots, celery, and broccoli with the tofu. I baked the tofu instead of frying it and doubled the sauce. I then added some cornstarch to the sauce to thicken it up. I plan on cutting the sugar in half next time--it was too sweet for me. Will make again--it is very much like you got takeout!



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