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?
This was great! I doubled the sauce but did not double the sugar. Thank you.
Wow, this is really delicious and totally worth the time it takes to make it. Thank you.
I just had to review this after making it last night.
This was absolutely delicious!! My whole family - myself, 6 y o daughter, and non-veg husband - just gobbled it up! And my husband who doesn't even like Asian food usually, was coming back and picking the tofu out of the pan for just another taste!
I used firm, silken tofu, which I was a little worried might fall apart, but it came out beautifully. The corn starch method made it so delightfully crispy on the outside, and the coating stays on better than some other methods. Reminded me of tofu I've had from Asian restaurants - only better!
I did have to substitute a tiny bit of minced sweet onion (about a tbsp) for the green ones, as I didn't have any on hand. Used low-sodium tamari sauce too. And added a splash of sesame oil to the frying oil for the tofu. I was a little worried about the 4 tbsp of sugar, but it was fine. This was perfectly balanced with the broccoli and some brown rice. And I think the amount of sauce was just right for us.
It took me longer than 30 min to make, probably closer to 45-50 min. And as some one else said, the kitchen was destroyed afterwards (esp. that darn cornstarch!). But it was totally worth it! Will be making this again. Thanks!
TOTALLY AWESOME, my husband totally freaked and was like no common this is chicken! I also added a spoonful of sweet chili sauce it makes it taste more Thai. Oh yeah and peas are a great add too <3 :P
Really good. Very versatile. Just about any veggie taste good.
This was delicious! I am wondering if next time I should use less corn starch, I was really wondering about it at first, but then once I added the sauce it came out okay. I HIGHLY suggest making twice the labeled amount of sauce, I did and was glad that I did because it was just the right amount. I only put 1 Tbsp of sugar in it because I was afraid of it comming out like Teriyaki and I hate Teriyaki, and I was glad that I did, 8 Tbsp of sugar would have been way too much. I also used chinese stirfry noodles instead of rice because I am not a big fan of rice (sinse I got the stomach flu one time right after eating rice, I haven't liked rice sinse). It was delicous. 5 stars on this one.
This sauce is soooo good!
I served it over udon noodles instead of rice.
DELIOUS. I made this with a FRIEND and it turned out great.
I made this last night and agree with everyone else that the recipe was fantastic. However, i decided that when I make it again I am going to skip the coating of the tofu with cornstarch as I did not think it did much for the tofu other than add additional calories, take too much time and make a mess and will instead brown the tofu in a non-stick pan coated with non-stick spray; you'll never know the difference. I also used low sodium soy sauce and vegetable broth for the sauce and it turned out great.
Absolutely delicious! :o
I made mine with tofu and Morning Star Farms chiken strips, substituted a real egg for the egg substitute (I'm an ovo-lacto vegetarian, not a vegan...yet, anyway) and vegetable broth for vegetable stock and doubled the sauce and it was to die for. Serve it over basmati rice and you've got a delicious lunch (or dinner).
My dad (omni) gave it a "good" rating, which for him is saying a lot considering that the thought of tofu makes him gag. ;D
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