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?
I made this recipe with Seitan instead of Tofu for my family last night and they loved it!! Definitely a keeper!! :)
This was excellent ~ even my meat eating husband liked it!
I did alter it slightly. I pan fried the tofu in just a little oil - no cornstarch, etc. I started out with the cornstarch, but it was WAY too messy and I threw it out. Instead, I added about 2 tablespoons of cornstarch to the sauce, to give it a nice consistency. I also used only half the sugar. Oh yeah, and doubled the sauce.
Turned out great!!! Thanks for the recipe!!! :)
Can someone tell me how much oil to fry the tofu in?
a couple of tablespoons or is it like so much oil it covers the tofu completly
I always use just enough to cover the bottom of the pan.
Can someone tell me how much oil to fry the tofu in?
a couple of tablespoons or is it like so much oil it covers the tofu completly
I made this for a group of friends. It was a huge success. I definitely recommend it. Did I mention this was my first attempt at making anything vegan?
ok.
i made this last night, and when i finally sat down to eat, was all, "what's all the fuss about??" it's not bad... but it's not oh-my-god amazing either. i think the sheer volume of rave reviews it's gotten is a bit misleading... but then i got out the leftovers this morning, and apparently the key is you have to eat it cold, for breakfast. i think that's where this stuff's at it's peak.
i agree that its way too much sugar in the sauce. i substituted maple syrup and some molasses for the sugar, and it was plenty sweet. if i made it again, i'd add some cayenne (doesn't general tao's usually have more kick?). also, watch out-- if you don't cook the tofu till its browned all over, it ends up kinda grainy. made it with kale, and brown rice. it's pretty good.
Wow, you're a douche bag...
anyways...
I thought this recipe was great, thanks!
Yeah, this was great. It took me longer than 30 minutes to make too. I prepped the tofu the night before, then froze it, the FORGOT to take it out of the freezer. After all that, I'd say skip the optional freezing part, it makes the tofu too tough (but still good).
Anyway, this will be entering my regular dinner rotation. Thanks!
When they have to knock down my bedroom wall to rescue me from my house, I'm going to blame you. This is too good. Yes, it tastes like cheap chinese food, but that's what I grew up with! I double the sauce, but I don't personally think I need to as I always have leftover or else everything is SOAKED and that gets kind of gross. I like to be able to tell that my veggies are indeed veggies and I enjoy when my rice is not floating in sauce soup. I also use a little less sugar, but not much less. Very fun to make too.
This recipe rocks. I have made it three times so far. I doubled the sauce the second and third time because there wasn't enough! I also use the sauce recipe when I don't feel like tofu, and just want a veg stir fry.
Each time I have made this, I have completely OD'ed on tofu.
I think I will make this again tomorrow.
This was my first recipe I tried on here! I doubled the sauce... so good! But I haven't had Tofu in a while, so when i make the recipe again, I'll use Morning Farm's Chicken.
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