General Tso Tofu
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.
Ingredients
- 1 package (350 g) extra firm tofu
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) vegetable oil
- 3 unit green onions, chopped
- 1 tablespoon (15 ml) ginger root, minced
- 1 tablespoon (15 ml) garlic, minced
- 1 unit 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
- 1 unit egg
- 1/2 cup (125 ml) cornstarch
Directions
- 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.
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