Comments on: General Tso’s Tofu with Bok Choy and Shitake Mushrooms http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/ Another Tasty Vegan Food Blog Mon, 06 Sep 2010 19:41:52 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Allie http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-15815 Allie Mon, 01 Feb 2010 04:38:23 +0000 #comment-15815 This has become one of my favorites to make when my husband and I are in the mood for take out. This has become one of my favorites to make when my husband and I are in the mood for take out.

]]> By: Recipes for the week of 12/13 « Undigested Food http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-15038 Recipes for the week of 12/13 « Undigested Food Sun, 13 Dec 2009 22:54:08 +0000 #comment-15038 [...] General Tso’s Tofu with Bok Choy and Mushrooms [...] [...] General Tso’s Tofu with Bok Choy and Mushrooms [...]

]]> By: Kelly http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-6710 Kelly Wed, 04 Jun 2008 22:36:20 +0000 #comment-6710 I am newly veggi, and I've been trying to find a tofu recipe that I like, and this is it!! I used flour insted of cornstarch (cause I didn't have any) and I also added a bit of corn meal to coat the tofu to add a bit of crispy-ness. I am newly veggi, and I’ve been trying to find a tofu recipe that I like, and this is it!! I used flour insted of cornstarch (cause I didn’t have any) and I also added a bit of corn meal to coat the tofu to add a bit of crispy-ness.

]]> By: Lolo (VeganYumYum) http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-132 Lolo (VeganYumYum) Tue, 23 Jan 2007 17:22:00 +0000 #comment-132 GM - I use arrowroot for some things, but I find cornstarch to be perfect for thickening stir fry type meals. Arrowroot can lose its thickening power if you heat it too much, and it's more expensive than cornstarch, so I only use it when I think it's worth it. :)<br /><br />The tofu was super crispy after I fried it, but softened in the sauce. <br /><br />Jess - Thanks! I think I definitely need to add the tofu at the last minute, as well as make a thicker sauce. PS - Your comment showed up twice, so I hope you don't mind that I deleted one of them! :) GM – I use arrowroot for some things, but I find cornstarch to be perfect for thickening stir fry type meals. Arrowroot can lose its thickening power if you heat it too much, and it’s more expensive than cornstarch, so I only use it when I think it’s worth it. :)

The tofu was super crispy after I fried it, but softened in the sauce.

Jess – Thanks! I think I definitely need to add the tofu at the last minute, as well as make a thicker sauce. PS – Your comment showed up twice, so I hope you don’t mind that I deleted one of them! :)

]]> By: jess (of Get Sconed!) http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-133 jess (of Get Sconed!) Tue, 23 Jan 2007 17:06:00 +0000 #comment-133 I like that recipe too, but it's certainly not a favorite of mine. Yours, however, looks like the tastiest rendition I've seen so far! <br />I'm with gm, when I made it, I tossed everything in the sauce just before eating as to keep some crispness for the fu. I like that recipe too, but it’s certainly not a favorite of mine. Yours, however, looks like the tastiest rendition I’ve seen so far!
I’m with gm, when I made it, I tossed everything in the sauce just before eating as to keep some crispness for the fu.

]]> By: gm http://veganyumyum.com/2007/01/general-tsos-tofu-with-bok-choy-and/comment-page-1/#comment-134 gm Mon, 22 Jan 2007 00:31:00 +0000 #comment-134 Did you ever think of using arrowroot to thicken instead of the cornstarch? I've used it in a vegan white sauce (soy, rice, etc) and it worked fairly well...as for the non-crispy aspect of your dish, perhaps the tofu absorbed too much of the liquid to really crisp? Did you ever think of using arrowroot to thicken instead of the cornstarch? I’ve used it in a vegan white sauce (soy, rice, etc) and it worked fairly well…as for the non-crispy aspect of your dish, perhaps the tofu absorbed too much of the liquid to really crisp?

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