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?
I followed this recipe to the letter and it turned out delicious. I also took advice of others and doubled the sauce. It was still not enough for 4 people. I would triple it next time, that way there are still some leftovers. I'm sure it would keep well in the fridge 'cause of the sugar. I agree the prep time is more like 1 hour. Especially if you want to coat the tofu evenly and not end up with clumps of cornstarch. Also agree that the batter seals out the flavor of the sauce. I added green pepper and it was great. Everyone loved it. Just wish there were more!
Pretty good. This was one of my first attempts at making a mock meat dish with tofu, and it was better than I expected. The tofu took a LONG time to brown, but was worth it. Also the tofu was pretty hard to work with, it kept crumbling on me...
4 stars for pure flavor, but so unhealthy I could only taste while cooking this dish for my boyfriend, who actually ate it. :)
I had a little trouble with the breading - I used a real egg, but the cornstarch seemed to seal OUT the flavor of the sauce. I used peanut oil, powdered ginger, and eliminated the wine.
As for the sugar content, I thought it sounded like a lot, but it turned out perfect.
I made a batch of the sauce for just veggies for myself, but eliminated the sugar and oil, and used 2 tsp of cornstarch... but it was WAY too strong and had an unpleasant tang; probably too much ginger! It turned my stomach after a few bites.
Next time for the full recipe, I'll pan-sear the tofu without the breading and much less oil; it won't have the signature lumpy texture, but will probably still taste fab. :)
Um... NOM! I'm eating this right now, it's perfect. I still suck at frying tofu so mine came out a little gummy, but otherwise the sauce is freaking delicious.
I usually use a container with a lid to coat my tofu in egg replacer (add lid and shake), then add cornstarch..and shake it all up again.
That would def work better then what I was doing...and much less mess. Thanks for the tip!
This is the first recipe I made from this site, and it was amazing. It did take me quite a bit longer to prep, as I had some issues with coating the tofu in the corn starch after the egg replacer. Is there an easy way to make sure the cornstarch covers all the tofu on all sides? I made quite a mess when I did it.
I usually use a container with a lid to coat my tofu in egg replacer (add lid and shake), then add cornstarch..and shake it all up again.
This is the first recipe I made from this site, and it was amazing. It did take me quite a bit longer to prep, as I had some issues with coating the tofu in the corn starch after the egg replacer. Is there an easy way to make sure the cornstarch covers all the tofu on all sides? I made quite a mess when I did it.
I really want to make this but need to know if there is any way possible you can use something besides cornstarch? I'm allergic to corn! :(
you don't necessarily need to use the cornstarch - I have used just the sauce on baked tofu and it was very good.
Arrowroot is a substitute for cornstarch.
I really want to make this but need to know if there is any way possible you can use something besides cornstarch? I'm allergic to corn! :(
you don't necessarily need to use the cornstarch - I have used just the sauce on baked tofu and it was very good.
I really want to make this but need to know if there is any way possible you can use something besides cornstarch? I'm allergic to corn! :(
arrow root powder. that's what I use. better for ya too! anyway, the sauce it what is so good about this if you skipped that altogether. and double the sauce!
Pages