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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?

INCREDIBLE!!!  :P
I took the suggestion of one of the previous posters and used one hand for dipping in the ER and the other hand for dipping in the cornstarch...There was no floater in the oil at all..The first batch i put a small layer of tofu and ended up needing to turn it too often.  The second batch i did a mini deep fry and this worked much better (if you don't mind a little extra fat.)
The sauce is wonderful..We trippled the recipe and the sauce..we're serving it with kale and broccoli...We will definitely make this many many many more times..
thank you for the recipe!!!

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This is one of my & my boyfriend's favorite tofu dishes. As an occasional meat-eater, he is so impressed by this recipe that he often requests it rather than going out for the real (chicken) thing. I've used the breaded tofu in many different recipes and it is always fantastic. Thank you! ;D

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We love this recipe as is (minus the sherry) - it's great! My whole family enjoys this and we've made it many times.

However, I have to be careful of fried foods now; I think I'll try someone's suggestion and bake it in the oven next time and reduce/substitute the sugar and reduce the salt. I'd like to see how that turns out.

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So good! First time I've ever made tofu taste anything remotely like a chinese restaurant!  I ended up taking a few shortcuts due to what I had available.  I used ground ginger powder instead of minced ginger.  I also used lemon juice instead of vinegar. Skipped the green onions. Being health conscious I also did not add the 3 tablespoons of oil to begin sauteing the garlic etc, but instead just used some cooking spray and then added a little of the broth.  Even with these changes it still came out spectacular!

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I have missed this dish since our family became vegan! I dont have to miss it anymore and i am so excited about that! This was really great! I might add some peppers next time to make it a bit spicier! I could eat this everyday!

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MMMMMMMM...Perfect.

Definitely double the sauce, though!

:)

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Just to reiterate what everyone else has said, this recipe is super yummy.  I sauteed some vegetables (and set them aside) before cooking the tofu.  Oh,  and I doubled the sauce recipe.  I highly recommend this dish, and it's really not hard to make and takes only about a half an hour.

Amers

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Well this one is a keeper, that's for sure :D
I used flaxseed instead of cornstarch to coat the tofu, halved the sugar & doubled the sauce as suggested & it turned out great. I'll be making this often.

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i halved the sugar and used regular tamari. it was perfect

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I only used 1/3 the amount of sugar and it was still waaay too sweet.  Although now that I think of it, I did use low sodium soy sauce, so maybe it was because there wasn't as much salt to counteract it...
How do all you people love it when it's so sweet?  The recipe rocks though, when the sugar content is decimated.

I totally agree with you.  I used less sugar than listed and I also used low sodium soy sauce.  It was way too sweet, but I can see that if I were to use less sugar, it would be pretty fabulous.

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