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Thursday, January 27, 2011

General Tso's Tofu (or chicken!)

You could soooo make this with chicken!! Now on to my tofu update!

I made this last night and OH MY was it good. I made a few modifications, I froze the tofu to strengthen the texture, I doubled the sauce recipe. Next time, I will marinate the tofu in some of the sauce prior  to add even more flavor; it was sooo good I"m looking forward to leftovers for lunch...YUM!!

 

This recipe was recently suggested to me and tofu was cheap at Sunflower...so this is what's for dinner ;) (***Thanks, My!)

Ingredients

    • 1 (16 ounce) boxes firm tofu
    • 1 eggs
    • 3/4 cup cornstarch
    • vegetable oil ( for frying)
    • 3 chopped green onions
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic
    • 2/3 cup vegetable stock
    • 2 tablespoons soy sauce
    • 4 tablespoons sugar
    • red pepper flakes
    • 1 tablespoon sherry wine (optional)
    • 1 tablespoon white vinegar
    • steamed broccoli

Directions

  1. Drain, dry (press firmly between a dish towel or paper towels) and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.
  2. Mix egg with 3 Tbs of water.
  3. Dip tofu in mixture.
  4. Sprinkle cornstarch over tofu to completely cover.
  5. Heat oil in pan and fry tofu pieces until golden brown and set aside.
  6. Drain oil.
  7. Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
  8. Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
  9. Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
  10. Add fried tofu and coat evenly.
  11. Serve immediately with steamed broccoli over your choice of rice.

4 comments:

JasmineTate said...

How wonderful!!! A good friend told me about this recipe yesterday... they were planning to send it to me. But I found it here!! Yay!! Thanks!

Cindy said...

I was going to update this post today! I made this last night and OH MY was it good. I made a few modifications, I froze the tofu to strengthen the texture, I doubled the sauce recipe and I used ginger seasoning instead of ginger. Next time I will marinate the tofu in some of the sauce prior to freezing to add even more flavor; it was sooo good I"m looking forward to leftovers for lunch...YUM!!

JasmineTate said...

This is on next week's menu!! Thanks for the updates.

Cindy said...

Tonight I made this AGAIN!! I used 1 lb of shrimp instead!!!!