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?
you guys, mine did not turn out as pretty as any of those pictures. my tofu ended up looking like muffin batter by the end of it, but it tasted great all the same. I doubled the sauce... that seems like a must, it worked out perfectly. this is the first recipe I've used straight off vegweb and it was awesome. thanks everyone :)>>>
Ho. Ly. Mo. Ly! Best recipe Ever. I followed directions to a 'T" and it was perfect! WOWOWOW etc. My vegan-cynical boyfriend scarfed it up and so did I! I am telling everyone I know about this masterpiece of culinary awesomeness. Thank you.
This was fantastic. I used some soy chicken in place of tofu, but I think you could get rid of the tofu or chicken and just have veggies and it would still be wonderful (the tofu sounds great -- just didn't have time).
I also added one red bell pepper with the green onion. I might cut the sugar down by one tablespoon next time -- it wasn't too sweet, but it was close. Also, make sure to let your sauce mixture cook until it has had time to thicken.
All in all this is a great recipe -- don't leave the ginger out -- it gives a very nice depth to the flavor. I'm making it for my boyfriend this weekend which means this gets a top recommendation from me!
This was an awesome recipe!!! I did not batter the tofu, just used a little olive oil until all sides of tofu was brown and added sauce.... YUM!!!!
:)>>>Tonight was the third time I made this incredible recipe - I doubled it as I was having a dinner party and increased the veg broth for the sauce a bit. It was a HUGE hit with my dinner guests, in fact, one of them asked if I deliver! Glad I found this as it's quick and easy!
great dish !
:boooo: I gotta say, I am a not a fan of this dish at all. The ginger was way to overwhelming in this dish and the sauce was too sweet. The cornstarch covering on the tofu is quite frankly too odd for me, what the heck is wrong with flour? I prefer flour, its much more cheap to buy organically. Overall, neither my bf or I were satisfied with the meal....thank god for the rice and veggies otherwise this would have been really awful!
This was fantastic! ;)b I think next time I wont coat the tofu with so much cornstarch, they were a bit chewier than I like.
I cut the sugar in half, yet doubled the sauce recipe. Next time I will triple it! It is so good. I also baked the tofu first, didn't even bother with the cornstarch or anything and served over brown rice. Seriously good! :P
I made this last night - I added a bit more ginger and garlic, but other than that I followed the recipe exactly. It was excellent. This is perhaps my favorite way to fry tofu now. The sauce was a perfect ringer for the General Tao's you get at the restaurant. Thanks for the great recipe!
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