General Tao's Tofu Recipe

General Tao's Tofu via vegweb
Preparation time: 40 Minutes
Serves: 4

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
choice of rice

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the
night before to get a more chicken-like consistency, but it isn't
necessary. Mix the egg replacer as specified on the box and add an
additional 3 tablespoons water. Dip tofu in egg replacer/water
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.

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. Add vegetable stock, soy sauce, sugar, red pepper and
vinegar. 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.

My notes: I think I added too much ginger so that flavor kind of overpowered, it could have used a bit more salt(soy sauce?) to diffuse the ginger taste, but maybe if you follow the recipe right it's fine, haha. I also don't know that I did the cornstarch on the tofu right.. I ended up mixing it all in a bowl and I think maybe you're supposed to do it separately. This recipe was easy but the tofu took longer to cook than I would have thought. Also if you're making rice and it's not minute rice, you have to set that up ahead of time. And, some people recommended to double the sauce recipe, if you don't mind upping the calories, I would because it would have been good mixed with the rice. Last comment, nummy.

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