Wednesday, May 04, 2016

General Tso's Tofu

I've been going out to dinner a LOT lately (and will be going out to dinner a LOT in the next couple weeks, too) so to make up for it, I'm trying to make meals at home as much as possible this week. I somehow had everything I needed to make this. It's my favorite thing to order from Chinese takeout, but it's hard to find a restaurant that does it well. The tofu needs to be crispy or else it gets too saturated in sauce and is like eating a wet sponge. This recipe actually makes the tofu a very nice texture. Nice and crispy, nicely seasoned. I added some baby carrots, broccoli, and water chestnuts, and served it over rice. It was ok...


The problem is the sauce! It just isn't as flavorful as I'd hoped (even with extra sambal oelek!). I ended up adding a little sriracha. And by "a little," what I mean is this:


I would not make this recipe again. Sorry, guys.

General Tso's Tofu
Vegetarian Times, March 2015

1 pkg. firm tofu (16 oz.) drained
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. mirin (rice wine)
1 tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. cornstarch
1/2 cup low-sodium vegetable broth
2 Tbs. sugar
1 1/2 Tbs. low-sodium soy sauce
4 tsp. mirin (rice wine)
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. cornstarch
1 1/2 tsp. tomato paste
1/2 tsp. sambal oelek chile paste, optional
2 tsp. vegetable oil
4 green onions, green parts chopped ( 1/3 cup)
1 clove garlic, minced (1 tsp.)
1/2 tsp. grated fresh ginger
2 cups steamed broccoli
2 cups steamed brown or white rice

To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.

Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)

Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.

Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

Servings: 4

1 comment:

Val@Simplement D Liche said...

I LOVED this and even my tofu hating husband loved this. So happy I found it and took the chance in making it. I love the coating on the tofu. It fried up nicely with very little oil. I will try it for other dishes this way as well. I doubled the recipe and it worked well.