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?
MMMMMMMM...Perfect.
It is unreasonable how delicious this is! Make it now!!!
No wonder everyone's making this! 8) I baked (broiled) the tofu. The sauce was REALLY good, although I didn't add as much sugar, plus I added fresh cayenne pepper. The dish didn't last long enough to take any pictures!
I tried battering up the tofu with a flaxseed mixture. That didn't work out as planned, so the rest of the tofu was just rolled around in flour. It worked better, but I think that next time I'll just bake the tofu bits instead.
The sauce was great! Super delicious. I could eat this every day over brown rice and steamed veggies. I think I'll try it using less oil next time so there isn't as much fat. I'm not sure how that would work out, though. I'll definitely make this again, less oil or not!
This was fantastic! It was my first real go at cooking tofu (we are slowly transitioning from ovo-lacto vegetarian to vegan) and it turned out great! I'll admit the tofu was a bit of a mess, but it still tasted great. I didn't have broccoli but used a frozen stirfry mix with peppers and onions and stirfry noodles instead of rice, it was divine! Even my 6 1/2 year old son loved it and thought we were eating chicken! ;D
Fabulous recipe, thanks! ;)b
I made this tonight and it was absolutely wonderful! I steamed some snow peas with the broccoli and served it over jasmine rice. I will be making this again and again! The sauce is very flavorful and could be used in any stir fry recipe that needs a brown sauce.
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.
This recipe is AWESOME. I doubled the sauce after making it the first time; also added some mushrooms and bamboo. My boyfriend says this is his new fav meal! Even said it was better than his fav chinese restaraunt!
Delicious! :)>>> I loved it!
I had no idea what I was doing and I had to make it without the egg replacer but it was still probably the best thing i've ever made.
YUM! I didn't coat the tofu because I like it kind of spongey. I'll be making this recipe a lot.
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