General Tso Tofu (Stephanie Kepman’s version)

This is SO good!

  • 1 package (350 g) extra firm tofu
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon (5 ml) vegetable oil
  • 3 green onions, chopped
  • 1 tablespoon (15 ml) ginger root, minced
  • 1 tablespoon (15 ml) garlic, minced
  • 1 Thai chili, finely chopped with seeds (optional)
  • 2/3 cup (150 ml) vegetable broth
  • 2 tablespoons (25 ml) soy sauce
  • 1/4 cup (50 ml) granulated sugar
  • 1 tablespoon (15 ml) white vinegar
  • 1 tablespoon (15 ml) mirin
  • 1 tablespoon (15 ml) chili paste
  • 2 cups (500 ml) vegetable oil for frying
  • ¼ cup cornstarch with a good pinch of salt and pepper
        • This is the original method for “breading” the tofu, which we don’t like:
          • 1 egg
          • 1/2 cup (125 ml) cornstarch
  1. Drain tofu; wrap in clean kitchen towel or paper towel for at least 15 minutes, gently pressing down occasionally to absorb excess moisture (see this method for better pressed tofu)
  2. In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
  3. In small saucepan, heat 1 tsp (5 ml) oil over medium heat. Cook, onions, ginger, garlic and chili (if using) for 1 minute, stirring often. Add broth, soy sauce, sugar, vinegar, mirin, chili paste and cornstarch paste. Bring to boil for 1 minute, stirring. Remove from heat; set aside.
  4. In wok or medium saucepan, heat 2 cups (500 ml) oil over medium-high heat.
  5. Cut tofu into ¾-inch (2 cm) cubes; place back on kitchen towel to absorb more moisture.
  6. Making sure that the pressed tofu has been thoroughly dried place the cubes onto a large plate.    Sprinkle the cornstarch mixture over the tofu, and toss gently with your fingers until the cubes are completely coated.
    • (In small bowl, whisk egg. Place ½ cup (125 ml) cornstarch in another small bowl. Dip tofu cubes in egg, letting excess drip off. Lightly toss in cornstarch.)
  7. Add coated tofu to wok; cook, turning often, for 2 to 3 minutes or until golden. Using a slotted spoon, transfer tofu to bowl; drizzle sauce over top.
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1 Comment

Filed under Main Course, Protein, Vegetarian (lacto/ovo)

One response to “General Tso Tofu (Stephanie Kepman’s version)

  1. Pingback: Tofu with Spicy Sesame Sauce | …and recipes

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