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?
There is a reason this is the most loved recipe on veg web! The sauce is to die for and the tofu is chewy and wonderful. I make this all the time now, everyone loves it! Bigger chunks of tofu make it easier to get the prep time cut down. THANK YOU to whoever posted this great recipe!
This recipe kicks butt! My bf loved it. I also found it delicious. Unfortunately, I've got a cold, which makes all food kind of unappealing, but that's no fault of the recipe. 5 stars. Thanks for this!
This recipe just seemed too simple to be true. It went together rather quickly but when I tried a piece of the tofu, I found it pretty bland. HOWEVER, after a day of sitting in the fridge, the tofu bits seemed softer and soaked up more of the flavour from the sauce. I recommend doubling the sauce (for future meals, great on rice) and substituting the 4 T of sugar (or 8 T if doubled) for only 2 T of either agave nectar or honey and add red pepper flakes...lots! I found it plenty sweet with this substitution.
Great recipe...tastes similar to the mystery sauces that I've had on dishes at veggie restaurants, now I know the secret!
Thanks,
robyn
;D Very yummy sauce! This was the first recipe I tried from this website. I was so excited at how well it turned out that I immediately took some to my husband at work for him to try. This will definitely be a regular dinner at our house. Thanks for sharing it.
Really really delicious. Sauce is soo yummy. I used balsamic instead of white vinegar since I was out.
Tofu was yummy.. but would've been better if it got more cooked in the middle.. if that makes any sense?
Really really good though, mmm. Almost better was a leftover!
This recipe was wonderful! I only needed 1/2 cup of the cornstarch. I froze the tofu overnight as recommended and it was perfect. My non-vegan husband and 5 year old daughter absolutely loved this. Thanks!! ;)
I just made this for lunch. I'm still waiting for my brocolli to steam and I can't stop eating pieces of tofu. This is one of the best recipes ever!!!
This really is an incredible recipe. I've made it a number of times using different combinations of tofu/seitan/pre-packaged chik'n strips and different vegetables and it's always delicious. Of course it's going to be delicious with so much sugar and seasonings, so it's best to try not to make this all the time. I made it for my mom's birthday/retirement party and it was a big hit, so you don't have to be veg to love it.
Thanks for the recipe!
It was amazing!!! I made this day before yesterday and again today! It was that good. But you already knew that.
I baked the tofu. No breading, just press the tofu ~15 mins, cube it, lightly spray a cookie sheet with canola, arrange the cubes on the sheet, spray tofu with canola, toss in preheated 375 degree oven for about 30 min ( 30 min was perfect the first time when i had extra firm tofu that got to press for a while, but today i only had firm and didnt have as much time to mpress (only about 10 min) so it had to bake a few more.. 35 or 40 or so...) I just toss the tofu in the oven, start the rice, then make everything else and its all ready at about the same time, with a little bit of cooling time for the rice and tofu.
I also have steamed various veggies and then go ahead and stir them in with the tofu at the end. I've used carrots, green peppers, zucchini, and eggplant, and they've all turned out great! I'm pretty sure anything in this sauce would be delicious... it's dangerous, I can't seem to stop eating it.
Also I tried wrapping up some of this with some rice in a whole wheat tortilla for a yummy fusion burrito! It was delicious.
I used short-grain Botan rice (bought it for sushi, but I've found I like it a lot for stir fries....)
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