Better than takeout General Tso tofu with a sweet, savory and slightly spicyglaze. Ready in 20 minutes from start to finish. Impossible to resist!
There’s something irresistible about fried tofu cubes, with theircrispy exterior and silky softinterior. Suddenly, a block of bean curd becomes one of the best things you’ve ever had– it’s magic!
I cook a lot with tofu and this is by far my favorite preparation. The light andcrispy outer layer makes it the perfect vehicle tocoat with a thick, gooey sauce – such as in this General Tso tofu recipe! The sauce is a little hot, sweet and acidic and marries perfectly with the crunchy scallions and crisp-pillowy tofu.If you liked my honey sriracha tofu recipe,this general Tso tofu is right up your alley!
Tofu can be a lot of fun to cook with and makes a nutritious substituteto meats and seafood.
I include tofu regularly into my diet and not only because I love its versatility, but also becauseof its strong anti aging properties.
Tofu is one those amazing foods that do wonders for the skin! It preservesskin-firming collagen and acts as a glue that holds everything together.
If you ever wondered why Japanese women look so young, the secret isn’t only in how they care for their skin, but also in what they eat. Including tofu into your diet on a weekly basis will improve your skin’s elasticity, makingitmore supple.
With recipes like this General Tso tofu, it won’t be hard to make tofu a regular staple in your diet! You will see how easy it is to cook delicious low fat and calorie meals, without having to skimp on flavor!
You can make the General Tso sauce ahead of time and keep it refrigerated until it’s time to use it. However, I don’t recommend pre-frying thetofu cubes since they get soggy after 20-30 minutes. It’s best to serve this General Tsoimmediately after the tofu has been fried.
Did you like thisGeneral Tso TofuRecipe? Are there changes you made that you would like to share?Share your tips and recommendations in the comments section below!
Better than takeout General Tso tofu with a sweet, savory and slightly spicy glaze. Ready in 20 minutes from start to finish. Impossible to resist!
Ingredients
Scale
For the tofu
2 tablespoons vegetable oil
14 ounces medium firm tofu
4 stalks scallions (sliced on the bias)
cornstarch or potato starch for dusting
For the sauce
3/4 cup chicken broth (or vegetable broth for vegans)
1/2 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 teaspoon sriracha sauce
3 tablespoons rice vinegar
1 1/2 tablespoons granulated sugar
2 tablespoons cornstarch mixed with 2 tablespoons water
Optional
1 teaspoon sesame oil
1 teaspoon dried red chili flakes
1 teaspoon sesame seeds
Instructions
Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes and transfer to a plate.
Dust each tofu cube with cornstarch or potato starch until all sides are coated.
In a large pan over high heat, add oil and swirl to coat all sides. When the oil is hot, add tofu and fry all four sides until golden (5-7 minutes).
Transfer to a paper towel and drain.
Put all the ingredients – except for cornstarch – for the sauce in a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep on whisking until the sauce thickens.
Turn the heat off and stir in sesame oil, dried chiles and half of the scallions into the sauce.
Sprinkle leftover scallions on top of the fried tofu cubes and pour half of the sauce over.
Pour what’s left of the sauce into a bowl and serve it next to the general tso tofu. Add more sauce if needed.
Notes
This General Tso Tofu Recipe Is: High in calcium Very low in cholesterol High in iron
tofu – Use firm or extra firm tofu, and make sure to press it for the best results. pepper – White pepper and red pepper flakes season the tofu. cornstarch – To crisp the tofu and thicken the sauce. You can use other starches, like potato or tapioca starch instead, if needed.
It's spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes. This General Tso's Tofu is a healthier and lighter version of the classic General Tso's Chicken. Besides, it's made with tofu instead of chicken and the tofu is not deep-fried, just sautéed in a little bit of oil.
Pat each cube dry. In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Why Chinese love fermented bean curd and even stinky tofu: it's cheap, adds flavour to rice and congee, is a good source of protein, and lots more. Humble, pungent-tasting foo yu – fermented blocks of bean curd – are a staple of cuisines across China and the diaspora.
While otherwise considered simple and non-spectacular in its base form, tofu when skillfully cooked is an integral part of some of the well-known best Chinese food in San Francisco and elsewhere in the world.
Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake. Thyroid issues: Some professionals also advise people with poor thyroid function to avoid tofu due to its goitrogen content.
Tofu nutrition. This meatless option is a staple for vegetarians, and rightfully so. It boasts more fiber, calcium, iron, magnesium, zinc and folate than chicken and contains fewer calories.
This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.
First, tossing cubed tofu with cornstarch will help you get a crispier exterior when baking or stir-frying. Pressing the block of tofu to eliminate excess moisture also helps. And you'll want to make sure you're using high enough heat.
Block Tofu. Block tofu is what you'll find most often at grocery stores and restaurants. Made using the curds-and-whey method explained above, it is sometimes referred to as "cotton tofu" due to the fluffy texture of the curds.
Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.
The minimum time to marinate small cubes, thin slices and grated or 'scrambled' tofu is 15 minutes. For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust.
Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat.
Tofu, also known as bean curd, is a food of Chinese origin. It is made from soy milk, water and a curdling agent. The production of tofu from soy milk is similar to that of producing cheese from milk. It is made by coagulating soy milk, then pressing the resulting curds into blocks.
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