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?
This was really good. I can’t wait to make it again, I’ll probably use more soy sauce and double the sauce in general. I added half a chopped green bell pepper because I just love them in everything. There isn’t much else to say. Will definitely use this again.
I really liked this recipe, but i was wondering if I bake the tofu before I bread it (so it gets really firm) will that work? because the only thing i didnt like about this recipe was how the tofu was kinda mushy (im not a big tofu fan to begin with)
Hi;
I just mde this recipe and it was quite good! A definite once in a while meal becaue of the sugar and fried tofu :o
I was really disappointed with this recipe. I thought 5 stars, it must be pretty good. So I tried it out, hoping that it would taste better than a lot of tofu dishes I've tried. I don't particularly like tofu, so I'm always trying to find ways to make it taste like something else, and thought this recipe might finally be it. It wasn't. The sauce was divine but the breading was really lacking and gave no flavor to the tofu whatsoever. It's also loaded up with all sorts of unhealthy junk.
The first night, after it was fresh, it was terrible. But after sitting in the fridge, soaking in the sauce for a couple days, it actually tasted pretty good. If I made this again, I think I would leave off the unnecessary, gross, mushy "breading", cook the sauce and fry the tofu in it, and then let it marinate in it for a day or two before eating it. :-\
Wow, is it true that I've never reviewed this recipe? :o
Um, yeah. It's awesome. I don't make it the exact way it's described that often because I need to cut back on sugary and oily goodness. But it's an awesome treat.
Here are my contributions, even though they've all been said before:
1. Like others, I just shook up tofu in a tupperware or bag full of cornstarch. No egg replacer needed.
2. I too replaced the white vinegar and sherry with rice wine vinegar.
3. I exclusively use low-sodium soy sauce and it tastes great here
4. By all means, DOUBLE THE SAUCE!
This sauce has become the base for a stir-fry sauce that I use much more often--very similar but with only maybe 1/4 of the sugar and only 1tbsp (at most) of soy sauce. I add all sorts of veggies and some non-fried tofu to the mix. This way is a little less guilt-inducing than the full version :)
I can't believe how long I slept on this recipe! I made this last night because the thing we were going to have didn't quite turn out the way we had hoped. I'm glad for this! If you haven't made this yet, wake up and make this! I can't give enough praise, seriously!
We didn't have any tofu, so I used some Morningstar chick'n strips. I also doubled the sauce as was suggested by others.
MMMMMMMmmmmmmmm, I can't wait to have the leftovers!
;)b
didn't use that much cornstarch...doubled , u know what, and egg substitute for ultra thickness. awesome delicious.ness.
Yum! I didn't have any egg replacer on hand, so I simply dipped the tofu directly into the cornstarch, a single piece at a time, and it came out perfectly crispy. Like the other users, I doubled the sauce, except that I increased the amount of ginger and decreased the sugar (can't imagine I'd want it any sweeter). Served with steamed brocolli and carrots, it was delicious.
ummm yumm!!! :D I just made this for dinner inspired as it was the most popular! Well I wasn't disappointed. For egg subsititute I used 2 tablespoon cornstarch with 6 tablespoons of water. Then I just dumped the tofu into the bowl and took them out into another bowl of dry cornstarch. This worked well! In the end I used the cornstarch water mixture to add to the sauce. I doubled the sauce too as suggested. Added zucchini, green peppers! :)>>>
Definitely a winner. Double the sauce for sure. I'd make this again in a minute, it was a big hit. Paired it with a Bogle Shiraz for extra style points.
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