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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?

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.

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Well, I'm with the majority here. This is QUITE the tasty recipe. Do yourself a favor and double the recipe. You'll be kicking yourself if you don't!

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This recipe is even better the second time, especially since I added even more ginger, garlic and scallions than the initial go.  I think it went better than the first time I made this, since I didn't exactly have a measuring cup.  I had to look up tbs. conversions into cups, take a nyquil dosage cup and fill a cup of water until it equaled 1/4, 1/2, etc. cups, then marked them off with a sharpie on the outside of the cup.  I don't think I was very precise, but everything turned out deliciously!!!  I think my lack of precision in creating my measuring cup made the recipe better.  My suggestion is to experiment with deviations from the suggested ingredient amounts.  But please, always be honest, don't use any hacks or walkthroughs when attempting recipes.

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This was great!  My boyfriend loved it!!!!  I used morningstar chicken and tofu!  I also used green and red peppers, onions, mushroom, and carrots!  It was amazing.  I know everyone puts a picture of this one on, but look how good.  I put it over udon noodles and my boyfriend wanted more right away!

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made this tonight... ate too much... can't move. !! :)

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i made this again with eggplant and tofu. ran out of ginger and the sauce wasn't nearly as good. added a hefty amount of sriracha and that gave this dish a nice kick.

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ok.
i made this last night, and when i finally sat down to eat, was all, "what's all the fuss about??" it's not bad... but it's not oh-my-god amazing either. i think the sheer volume of rave reviews it's gotten is a bit misleading... but then i got out the leftovers this morning, and apparently the key is you have to eat it cold, for breakfast. i think that's where this stuff's at it's peak.

i agree that its way too much sugar in the sauce. i substituted maple syrup and some molasses for the sugar, and it was plenty sweet. if i made it again, i'd add some cayenne  (doesn't general tao's usually have more kick?). also, watch out-- if you don't cook the tofu till its browned all over, it ends up kinda grainy. made it with kale, and brown rice. it's pretty good.

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I know it's already gotten so many raves, but I have to add another!  This was mind-blowing.  I threw in a little carrot and bell pepper as garnishes, and it was just astonishingly good.  The hubby is over the moon about it.

The tofu coating is so crispy and delicious.  I used flaxseed and water and it did great!

I cut the oil way down in the sauce by using a non-stick pan and just not using anything other than a light film of oil that remained after frying the tofu in the same pan (and draining off the oil).

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This is good. I've made a few times. This time I didn't really measure anything and it came out the best (I added a lot of sugar :))

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So so so so good. Quick and easy too. Tastes just like Chinese take-out.

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