I wanted to have tofu for dinner, so I made General Tso from Veg Web It's a great recipe. I tweaked it a bit added a few things and took out a few things. You can see the changes below. This is pretty delicious.
General Tso’s Tofu
Serves four
1 box of
3/4 cup cornstarch
vegetable oil for frying
1
1 Tbs minced garlic
4 Tbs sugar
red pepper to taste
steamed broccoli
I Added on the side
Green & Red Peppers
Mung Beans
Directions:
Drain, dry and cut tofu into 1 inch chunks, or you can purchase the prechunked tofu. You can freeze your tofu overnight for a more chewy texture, (I did)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.
This is where I make it easier on myself. after dipping in the egg mixture I put the tofu in a large ziploc bag dump in the cornstarch and shake it like a polaroid picture :) until the tofu pieces are evenly coated. It's Quick, Even and less mess.
Heat canola oil in pan and fry tofu pieces until golden. Drain tofu on paper towels.
Heat 3 Tablespoons canola oil in pan on medium heat. Add onions, ginger and garlic, cook for about 1 - 2 minutes on med high. Be careful not to burn garlic.
Add vegetable stock, soy sauce, sugar, red pepper (if used) and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately over your choice of rice or noodles.
I usually double the ingredients for the sauce. I've found that there really isn't enough sauce without doubling, I've even tripled it but, that was a bit too much sauce. Try it and see which works best for you. Increase or decrease the amount of red pepper flakes dependant on the amount of spiciness you desire. I like it hot.
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Pleasantly full,
Duo
