General Tso Tofu

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Stephanie Kepman's General Tso Tofu is a mouthwatering take on a much-loved classic!

Recipe courtesy of Food Network Canada

***This original recipe was tested and modified to make it suitable for use in a home kitchen.

Preparation time: 30 minutes
Cooking time: 6 minutes
Yield: 4

Drain tofu; wrap in clean kitchen towel or paper towel for 15 minutes, gently pressing down occasionally to absorb excess moisture.
In small bowl, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) water to form paste.
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.
In wok or medium saucepan, heat 2 cups (500 ml) oil over medium-high heat.
Cut tofu into ¾-inch (2 cm) cubes; place back on kitchen towel to absorb more moisture. 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. 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.