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?
Mmmmm this was gooood. ;)b
:boooo: DISGUSTING!!!! I made this the other night and it was so gross! i followed the recipe exactly and it turned out inedible. i went to taste the sauce and i almost threw up.what a disappionting catastrophe....
Good recipe! The corn starch and tofu cooked up really quick for me in only 2 teaspoons of canola oil. I would say there was quite a bit of corn starch in the recipe, I think I could half it and still get good results. I'm on a diet, so always looking for ways to cut back.
I think the amount of sauce the recipe provides is a good amount! Covered my rice and tofu nicely, with some extra besides.
I didn't have any broccoli, so I just had spinach and almonds on the side. This is the nutritional information for one serving. Remember I only used 4 teaspoons of canola oil to fry the tofu for the entire recipe. (so one teaspoon per serving) I used a non-fat spray to cook the sauce and that worked fine.
Calories 620
Total Fat 16 g Saturated Fat 1 g
Cholesterol N/A Sodium 940 mg
Total Carbohydrate 102 g Dietary Fiber 8 g
Sugars N/A Protein 17 g
Vitamin A N/A Vitamin C 15 %
Calcium 15 % Iron 20 %
WOW that is all I can say. The only bad thing about this recipe is that it is not exactly for the health conscious but SOOO amazingly good!!! a must-cook
i just made this tonight, all i have to say is effin' incredible! it makes love to your mouth! thanks! ;)
I haven't made this in a really long time, but I got the taste for it last week. It's fabulous. I never bother with the egg replacer step either.
I didn't like the tofu too much-- it was a big hassle and I used flaxseed for egg-replacer and it gave it a funny taste. The sauce was amazing, though. Will definitely be using this sauce for everything I make from now on.
flax would give it a funny taste. Actually, having made this plenty of times, you don't need an egg replacer. The moisture in the tofu is enough to help "grab" the cornstarch or arrowroot. I personally use arrowroot, it tastes much better than the CS. You should try it again w/o the flax. And yeah, the sauce is AMAZING
I didn't like the tofu too much-- it was a big hassle and I used flaxseed for egg-replacer and it gave it a funny taste. The sauce was amazing, though. Will definitely be using this sauce for everything I make from now on.
Just made the sauce to use with seitan and broccoli -- soooooooo good!!! Tastes just like something we would get at a Chinese restaurant! Thanks for posting this! ;)b
Amazing! My husband and I loved it!! Thanks! ;)b
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