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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'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!

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;DThis recipe is truly amazing!!... I loved it, definatly a keeper!!

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this was so easy and sooooo yummy!!!
i am gluten free and used gluten free alternatives and it still turned out wonderful!!!

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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.

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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.

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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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Did you remember to add the extra water to the egg replacer? Also, this is like breading something. So the easiest way to do it is to use one hand to dip in the wet mixture, then place the tofu in the cornstarch and use your other hand (the dry one) to coat it. Otherwise too much wetness will get on the cornstarch. If you have it in you to try again you should. This recipe is wonderful.

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I attempted this yesterday. I dunno what I did wrong, but the eggy coating and cornstarch did not stick to the tofu. It ended up all crusty and gross in a clump on the bottom of the pan. I got pissed and threw it out. What happened here?

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Unfortunately, I didn't have any tofu. Fortunately, I had farmer's market and garden bounty! I just made a huge stir-fry with tons of veggies and this sauce was very tasty! Following suggestions, I made double, and I'm glad I did, as there is plenty leftover for lunch tomorrow! Thanks for a great recipe, I will be making this again.

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Wow!  This is the best recipe from Vegweb I have gotten so far, and I am always impressed with the stuff I find here.  I did make some extra sauce, as someone recommended, and I was so glad.  That sauce is amazing.  I kicked myself for not picking up the shiitake mushrooms I was eyeing at the store, but the snow peas and green pepper were a lovely addition to the recipe.  I used SG brown rice for the bottom.  Man oh man, this stuff is pure heaven.  I could go on for hours...

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