I’ve been reading good things about the General Tao’s Tofu found on VegWeb, so I decided to give it a go. I’ve copied and pasted the recipe below and edited it to show you my changes in the ingredients section.
If you’ve never heard of General Tso’s tofu (or chicken), perhaps you’ve heard of General Tao’s? Or General Gau’s? Or General Chou’s, General Tzo’s, General To’s, General So’s, General Joe’s, and General Toso’s, General Chow’s, or simply General Chicken.
It’s ridiculous. This is one game of telephone that has gone horribly, horribly wrong.
I found the recipe to be pretty solid. If I make it again, I think I will add more cornstarch to the sauce to thicken it even more. It seemed thick in the pan, but turned to soup when I plated. Perhaps the bok choy gave off excess water when it cooked? I also completely forgot to dredge the tofu in cornstarch after the egg replacer, but it still turned out just fine. I wonder if it would have stayed crispy in the sauce if I had remembered.
Recipe after the jump.
General Tso’s Tofu
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
Tbs tsp minced powdered ginger
1 Tbs minced garlic
2/3 cup vegetable stock 1/2 veg bullion cube
2 3 Tbs soy sauce
4 3 Tbs sugar
red pepper to taste
1 Tablespoon sherry (optional)
white seasoned rice vinegar
3 Bunches Baby Bok Choy
1 Cup sliced Shitake Mushrooms
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.