General Tso’s Tofu – Chinese Food
General Tso’s Tofu Recipes (30 mins)
Ingredients (Servings 4)
- 1 (16 ounce) box firm tofu
- 1 tablespoon sherry wine (optional)
- 1 egg
- vegetable oil (for frying)
- 3 chopped green onions
- 1 tablespoon minced garlic
- 2⁄3 cup vegetable stock
- 2 tablespoons soy sauce
- 4 tablespoons sugar
- 3⁄4 cup cornstarch
- red pepper flakes
- 1 tablespoon white vinegar
- 1 tablespoon minced ginger
- steamed broccoli
- Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more”chicken-like” texture, if desired.
- Mix egg with 3 Tbs of water.
- Dip tofu in mixture.
- Sprinkle cornstarch over tofu to completely cover.
- Heat oil in pan and fry tofu pieces until golden brown and set aside.
- Drain oil.
- 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).
- Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
- Mix 2 Tbs of water and 1 Tbs cornstarch and pour into mixture, stirring well.
- Add fried tofu and coat evenly.
- Serve immediately with steamed broccoli over your choice of rice.
Reviews – General Tso’s Tofu Recipes
Oh my gosh! I can’t believe I didn’t review this before — we’ve made this recipe 6 or 7 times since I found it, and it’s hands-down the best tofu recipe I’ve ever had. I’d give it 10 stars if I could!! I made it almost exactly as written — the only change was instead of using all vegetable oil for frying, I added a splash of sesame oil. I also put the cornstarch in a brown paper bag and added a few cubes at a time, shaking well, and it covered them perfectly with no mess. We like spicy food so we added a good sprinkling of the crushed red pepper flakes. My son likes tofu extra crispy, so I leave it in the pan until it is almost a dark golden brown. I double the sauce and serve this as a meal with broccoli and rice — with the sauce ladled over all. What a super recipe — makes my mouth water just writing a review about it. 🙂 Thanks for sharing!
Loved this!!! I however did not coat the tofu. I added it as is, and also added a splash of pineapple to the sauce. Next time i will marinade the tofu though. All in all, great dish.
This is my favourite tofu dish by now. The sauce is so sweet and tasty and the tofu has just the right consisteny! We now make 4 servings for 2 people, it’s just soooo good!
OMG! This recipe is a KEEPER!!! I would have given it 5 stars, except that the Tofu is a slight bit bland, so the recipe needs a little tweaking and the amount of sauce is not adequate so the sauce recipe needs to be doubled. The sauce is delicious!! tastes very authentic just like in the Chinese restaurant… I agree with others with regard to making double the sauce recipe. The tofu itself tasted a little bland so next time I will experiment with marinating the tofu in something (haven’t decided what to marinate in yet) before I dip in the egg and cornstarch. I also will try baking the tofu cubes next time; I’m not accustomed to eating fried foods so the fried taste was a bit much for me….but this is a truly great recipe….and it looks great on the plate over Jasmine rice (I used Carolina Jasmine rice) and the steamed broccoli on the side with some sauce over it as well. AWESOME!! One last thing….It took a little longer to prepare; I would say from start to finish, it took about an hour….with all the garlic and ginger mincing, etc. But well worth the time and effort!
What a delicious, flavorful vegetarian dish! I still can’t believe how much flavor this dish gives: it made tofu and broccoli, like, AMAZING!! I made half a batch and accidentally doubled the garlic and onion, but loved it regardless. I put the tofu in the freezer for about 4 hours and it firmed up really well. Some of it actually completely froze (looked like yellow ice) so I ran it under some hot water to “turn it back into tofu” before dunking in the egg mixture, etc. I served it on brown rice with the steamed broccoli, and I think next time I’ll mix the broccoli in with the sauce/tofu before serving, just to really coat it. I’ll be making this regularly!