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?
ok, didn't know how to just comment
is the ginger really necessary? i have no clue where to find it, let alone have the money for it. sounds very interesting otherwise.
ok, didn't know how to just comment
is the ginger really necessary? i have no clue where to find it, let alone have the money for it. sounds very interesting otherwise.
:)>>> This was a great recipe. My husband couldn't stop talking about it even the next day. He thinks it's the best recipe I've ever made and thinks it tastes like it came from a restaurant. Thanks for the amazing recipe!!!!
i made this recipe many times before, and i always have good comment. let me share a variation that i find particularly good;
i substitued the stiock for pineapple juice, and doubled the ginger. i also added a big handful of chopped pineapple. i cut half the sugar, so it wouldn't get too sweet. delicious!
thank you thank you thank you! :)>>>
Just made this for the first time and OMG!!! So delicious!!!This is seriously the best thing I have made, yet!! Thanks for sharing this with us!!
very good. i put in green and red bell peppers, bok choy, carrots, celery, onion, habenero, bamboo shoots, water chestnuts, bean sprouts, broccoli, sesame seeds, peanuts, and snow peas. everyone else is right though, the sauce makes it so good! i doubled the sauce upon recommendation from so many others, and also baked the tofu for 40 minutes. maybe next time i will only do it for 30 though, perhaps 25. its certainly worth making though. add as many fresh veggies as you can stand!!!
Very good, but still too sweet with 2 Tablespoons of sugar. I also added about 2 T of salt.
I mixed this together in a different order: mix up double the sauce, add the uncooked veggies and the plain (unbattered, unfried) tofu. Cook till it's all tender. Let this sit in the fridge overnight, then heat it up and Enjoy! ;)b It's also great for leftovers.
This turned out very very good. I doubled the sauce, froze the tofu beforehand so it was dense and held up nicely. I also baked my tofu instead of frying, it turned out perfect. I did add 2 thai pepers along with the crushed red, besides that I wouldn't change a thing, this recipe has great flavor.
love this! and i only make this when i really have the evening to spare for prep and clean up.
easiest thing was to fry the tofu in a wok and dry everything off on paper towels.
I somehow found garlic pepper tofu at my store and i think that definitely added a bonus in the taste department
I agree that the sauce is too sweet, but just used less sugar.
steamed some asparagus and zucchini and added jasmine rice.
don't love frying things in general so I don't make this very often, but this is a great once in a while dish.
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