You are here

Member since June 2003

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: 


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


I used flax seeds and it came out great, no problems.



i used ener-g. i'm sure flax would work just as well, though


This recipe is awesome!  To ensure adequate corn starch coating, I rolled each piece of tofu in the starch--this way, each piece was crispy on all sides.   


Has everyone used ener-g egg replacer or has anyone tried using flax?  I really prefer using flax because it's cheap, and really don't feel like buying a whole box of ener-g for one dish.  This sounds wonderful though and I'd love to make it.


i used morning star chik'n stips AND tofu. i added extra ginger, a little sriracha, bamboo shoots and sunflower seed sprouts. doubled the sauce as suggested... and WOW. 5 stars


OMG!  This is sooo good!  I love making chinese food, but I have never made anything that tastes so authentic!  I doubled the sauce and added broccoli, carrots, onions and peppers and coated them in the sauce, too.  This will be a staple in my house from now on, for sure!  I can't wait tomake it for my carnivore friends!


Just made this's great!!  Had to adjust the sugar a bit, since it was a bit too sweet..I think it's because I used brown rice vinegar instead of the plain white.

Doubled the sauce like everyone suggested.

Thanks for the recipe!!


This is the best recipe I have ever found hands down.  Does anyone know of any other recipes like this one? :D


I'm a horrible cook but I just made this tonight and all I can say is "Wow, this rocks!" Will definitely add more veggies like red peppers next time.

I feel so guilty 'cause the vegetarian chinese restaurant down the road might never see me again.

Great job Sarah!



Log in or register to post comments