General Tao's Tofu
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
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.
SO HOW'D IT GO?
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 tonight....it'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!
;DThis recipe is truly amazing!!... I loved it, definatly a keeper!!
this was so easy and sooooo yummy!!!
i am gluten free and used gluten free alternatives and it still turned out wonderful!!!
This recipe is excellent and incredibly easy to make, and perhaps somewhat difficult to perfect. I did not use much sugar, nor did I use vegetable oil. I used extra virgin olive oil, and I think it let the flavor of the Quorn meatless things I used come out more. I didn't use any hacks for this recipe, just straight pwned it.
This is a really good recipe (the sauce is phenomenal)--but how could it not be, with all that sugar and fried goodness? My qualms about this recipe lie in the fact that fried tofu slathered in sugar and salt is not healthy, at all. I really loved this recipe, but I'd consider making a few adjustments--substitute some of the sugar with agave nectar and/or maple syrup, and use low sodium soy sauce. Also, the tofu can be baked with the sauce slathered on.
Apart from that... it was really good. My boyfriend deemed it the best thing I've ever made. My only problems with cooking was when I fried the tofu--some of the cornstarch coating stuck to the pan (regardless of the oil used) and came off the tofu. I still cooked it and put it in the plate, they added some crunchy bits. But it would've been nice if it had stayed on... I'm not sure what I did wrong there.
PS- Definitely, DEFINITELY double the sauce. I did and it made just enough for my liking. I'm thinking of tripling it next time. And I think this would be really good with water chestnuts because it would add a crunch.
This is a really good recipe (the sauce is phenomenal)--but how could it not be, with all that sugar and fried goodness? My qualms about this recipe lie in the fact that fried tofu slathered in sugar and salt is not healthy, at all. I really loved this recipe, but I'd consider making a few adjustments--substitute some of the sugar with agave nectar and/or maple syrup, and use low sodium soy sauce. Also, the tofu can be baked with the sauce slathered on.
Apart from that... it was really good. My boyfriend deemed it the best thing I've ever made. My only problems with cooking was when I fried the tofu--some of the cornstarch coating stuck to the pan (regardless of the oil used) and came off the tofu. I still cooked it and put it in the plate, they added some crunchy bits. But it would've been nice if it had stayed on... I'm not sure what I did wrong there.
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