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?
One of my new favorite recipes! Thank you!
Great recipe! My husband, who is not a vegan, and loves general tao's chicken, LOVED this meal. I will definitely make this again!
My boyfriend and I cooked this two nights in a row. It is that good!
I love it...
This was amazing! I added green and red peppers to the mix and had enough for leftovers. It tastes great the next day!
This was TRULY delicious! Even my omnivore brother and sister-in-law loved it (and they don't really like tofu).
This is a fantastic recipe!
I just made this the other day. Really excellent!
Truly great! The hype is all true.
This is by far the BEST recipe I've ever used. The dish is a serious crowd pleaser.
I've been using this recipe for a year or so now, and I've tweaked the ingredients and cooking method to my own tastes. I leave out the sherry, ginger and green onions and swap in a regular yellow onion, 4-5 cloves of fresh garlic, a half to a full tablespoon of red pepper (depending on who I'm cooking for) and a full head of steamed broccoli, all served over rice.
I use twice the amount of cornstarch in the sauce at the end and keep stirring it a litter longer than directed until the sauce is almost too thick; then I pour it over the tofu and broccoli (in the pan the tofu's been cooking in) over medium heat. This gets the sauce to crisp up over all the tofu and broccoli and creates a slightly crunchy texture on the edges. It also completely coats all the tofu without any sauce sticking to or being left in the pan at all, so cleanup is way easier.
This is ALWAYS my go-to dish when I have to cook for meat lovers or picky eaters. I've never met anyone who didn't love this dish and ask for more. Thank you, rubybean77!
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