General Tsos Tofu Food

GENERAL TSO'S TOFU

Steps:

• 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.

GENERAL TSO'S TOFU

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
• Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
• Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
• Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
• Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

GENERAL TSO'S TOFU

Steps:

• 1. Drain, rinse and pat tofu dry. Cut into 1" cubes.
• 2. Heat oil on medium-high.
• 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
• 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
• 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
• 6. Reduce heat to a simmer.
• 7. Add 2 T potato starch. Let thicken.
• 8. Add fried tofu to mixture until warm and thoroughly covered.
• 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.

GENERAL TSO'S TOFU STIR-FRY

Steps:

• Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
• Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
• Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
• Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
• Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.

GENERAL TSO'S TOFU

Steps:

• Freeze tofu overnight. Let thaw. Drain and squeeze out any moisture in tofu, dry, and cut into 1 inch chunks. Mix the egg replacer as specified on the box and add an additional 3 tablespoons of water. Toss tofu with egg replacer mixture to coat completely. Sprinkle approximately 3/4 cup cornstarch over tofu and coat completely. Make sure the cornstarch does not form clumps on tofu.
• Heat oil in pan and fry tofu pieces until golden. Drain oil.
• Heat 3 tablespoons vegetable oil in pan on medium heat along with red pepper flakes (red pepper flakes are optional). Add peppers, white onion, and ginger. Cook for 2 minutes. Add garlic and green onions. Continue to cook for another two minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, and vinegar. Return fried tofu to the pan. Mix 2 tablespoons of water with 1 tablespoon cornstarch and pour into mixture stirring constantly until the desired consistency is reached.
• Serve immediately with steamed broccoli over your choice of rice.

TOFU GENERAL TSO'S

Steps:

• Take tofu out of liquid it came in and chop into 1 inch cubes, press these between two towels to take out the moisture and dry them.
• Mix rice vinegar, rice wine, soy sauce, garlic, ginger, 2 Tbsp Sesame oil, and chili oil to taste. Add to this the cubes of tofu, cover and let marinate in refrigerator at least 4 hours, preferably over night.
• Next, remove the tofu from the marinade. Try to remove as much outer moisture from them as you can. Set them aside.
• Take the marinade and add to it the 5 tsp Cornstarch and 1/2 cup sugar. Then whisk it together.
• In a large sauce pan bring the marinade (now General Tso's Sauce) to boiling over medium low heat. It should be thick when done. Then remove from heat.
• Beat two eggs, and immerse the tofu in them, covering all sides with egg. Then remove the tofu and place it on a paper towel. Then toss the tofu in the 1/2 cup cornstarch to lightly cover each side. Shake off the excess.
• Heat 1/2 cup oil in a large frying pan over medium heat. Then place in the tofu, turn it during cooking so that each side gets browned.
• When all sides are browned, place the tofu on a paper towel to get rid of excess oil. Then add the tofu into the sauce and heat over low for 3-5 minutes until everything is heated through.
• Enjoy.

GENERAL TAO TOFU

Steps:

• Sauce: In a bowl, combine all the ingredients. Set aside.
• Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
• In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
• In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.