Tofu General Tsos Food

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:

• 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 TSAO'S TOFU(VEGAN)

Steps:

• Preheat the oven to 400º.
• Toss tofu cubes with 1 tbsp corn starch and place on a greased baking sheet. Bake 20-25 minutes, or until slightly brown.
• While the tofu bakes, cook garlic and ginger in a medium saucepan for about two minutes. Add water, vegetable oil, hoisin, rice vinegar, brown sugar and sriracha and cook for about 3 minutes. Add corn starch and water mixture slowly, stirring constantly, until sauce reaches desired consistency.
• Toss baked tofu with sauce.
• Serve over brown rice or quinoa with piles of freshly steamed broccoli. Enjoy!

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.

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 TSO'S TOFU

Steps:

• Mix the honey and Louisiana hot sauce in a bowl until well combined. Add the tofu to the bowl, and toss together gently with a spatula until the tofu is well-coated.
• Next, sprinkle the sesame seeds over the tofu, and toss until evenly distributed. Next, sprinkle the cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch.
• Heat 1/3 cup oil in a medium-sized frying pan (we like to use a cast iron skillet) until the oil is about 350F, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
• Carefully place the tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes. Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). Transfer the tofu pieces to a sheet pan with a slotted spoon.
• Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds. Next, stir in the red bell peppers and Shaoxing wine.
• Now add the water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
• Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
• The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
• Toss in your fried tofu and give everything a quick stir to make sure the tofu is coated. Serve with steamed rice!

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.