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?
;)b Okay, so this was absolutely awesome! I have found that the sauce freezes well- so that takes one step out of the process if you are looking to cut back on time- I also use stir-fry frozen veggies in place of the steamed broccoli which has worked out great! Thanks for the recipe! It is now a favorite in my house. Takes about an hour to make, but it is really worth the time! Give it a go! :)>>>
This is REALLY good! I recommend removing some of the "juice" from the tofu before cubing it by pressing it between a clean dish-towel, it makes it less mushy and easier to work with when it comes time to batter it. I served it with jasmine rice and hot and sour soup (recipe from Vegnanomicon) and it felt like I was at a restaurant!!! Definitely worth having four pots going at once!
My husband wants me to make this at least once a week and double the sauce amount. He swore he hated tofu before this!
Holy flying cupcake! this was pretty much the best thing I have made off this site. It was fairly easy and even fun to make. I took the suggestion of just shaking the cubed up tofu with the 2/3c cornstarch in some tuperware and that worked perfectly. :)>>> I L O V E FRIED TOFU! and I'm so happy to know how to make it. Thanks a ton for this delicious dish I know I will share it with all.
I love this recipe so much! This is the third time I've made it, and coating the tofu with cornstarch worked the best for me when I put slightly moist but pressed tofu in the cornstarch in a bowl with a lid and shook it up! No egg replacer necessary. :)
Simply delicious! I've made this more than once, I like it best w/o tofu, and lots of veggies like: broccoli, red & green bell peppers, bamboo shoots, etc.
Thanks!
I made this last night for dinner and it was AWESOME! This is one of the best recipes I've ever made. Freezing the tofu worked really nicely. You have to try this!
I decided to give this recipe another chance, since my first attempt was a complete disaster. It turned out great this time! My husband loved it and said it was the closest to restaurant General Tso's Tofu he's ever had!
OMG i love this recipe!!! :)>>>everybody loved it! i doubled the sauce recipe because the first time it wasn't enough. i didnt have the egg replacer so i just used cornstarch and water. THANKS FOR THE RECIPE!!
This is a great recipe! I save time by eliminating the flour-coating of the tofu... I just put a little oil in a pan and cook the tofu. It turns out excellent! One of our omni friends has asked for the recipe so HIS wife can make it too :)
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