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?
Well its not like this recipe really needs another rave review but I just have to say that it is insanely delicious. My husband asks me to make it all the time and we have it at least once a week. It really isn't hard to make and trust me, it's worth it. My only changes to the original are subbing lime juice for vinegar and halving the sugar. Also, the sauce is amazing so doubling the recipe for it is a must. THANK YOU for this culinary gem.
Delicious!
I think we used to much corn starch tho.. :-\
thanks....my neighbor had cornstarch, so i used that anyway. the sauce was good, but my husband is allergic to garlic and onions, so it took a little away from it. maybe i'll try the tofu done this way, but with a sweet & sour sauce - yum!
question- could flour be used in place of cornstarch? i'm out, but i really want to make this!
I made it the first time with cornstarch, and the second time, just with all-purpose flour, and I didn't notice an appreciable difference. I think you can definitely use flour, IMHO.
question- could flour be used in place of cornstarch? i'm out, but i really want to make this!
I registered to this webpage just so I could comment on this recipe. It is sooooo good. I am not a tofu lover really, but I loved it in this recipe.
I didn't have any egg replacer so I just dredged the tofu in the cornstarch directly and it stuck just fine. I coated it once and then a few minutes later I coated it again.
I made it with broccoli and red bell peppers. I served it over white rice.
I have been tofu converted. ;D
The recipe was pretty tasty, but waaay too much sugar. :o Next time I'll try agave or maple syrup. However, the cornstarch and egg replacer trick to coat the tofu was pretty neato. think i'll try that with other less sugary stir fry recipes I have.
This was really good the day of...and pretty good the day after (I had it for lunch at work). I liked it and was surprised by how good it was. the only downside is how long it takes to make it...other than that amen to general tao!
Mmmmm.... delicious!! I let the brown rice cook while I made the tofu and sauce, and then steamed the broccoli in the rice cooker at the very end. Big time saver! I threw in some diced bell peppers and garnished with sesame seeds. My husband found the sauce too gingery, like that's a bad thing or something. I doubled the sauce, as per the recommendations of many, and it was a good thing, with the added veggies. Oh, and I used kuzu instead of corn starch in the sauce. Perfect! Thank you for this yummy recipe!
This recipe's gotten so much love my comment doesn't even matter, but still ---- it's the most delicious thing in the world! I've made it half a dozen times or so, usually with a big mix of whatever vegetables I have (bell peppers, green beans, peas, mushrooms) and it's turned out perfect every time. And coating the tofu takes forever, but it's worth it.
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