Recipes, Tofu Forward

General Tso’s Tofu

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General Tso's Tofu

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Serves: 4

Ingredients
  • 1 package of extra firm tofu
  • 1 egg
  • ¾ cup water
  • ¼ cup AP Flour
  • 1 teaspoon hot sauce
  • ½ teaspoon salt or to taste
  • ¼ cup soy sauce
  • 2 tablespoons corn starch
  • 3 tablespoons neutral oil
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • ¼ cup sugar
  • ¼ cup Mirin
  • ¼ cup rice wine vinegar
  • Oil for frying tofu
  • 2 tablespoons roughly chopped toasted peanuts, for garnish
  • 2 tablespoons chopped cilantro, for garnish
  • Zest of one orange, for garnish
Directions
  1. Combine egg, AP flour and ½ cup water to make batter for frying tofu. Season batter with salt and hot sauce. It should be thin batter.
  2. Drain water from tofu package and then remove excess water from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Then cut into ½ inch dice.
  3. Heat oil for frying in a frying pan until hot enough for frying. Coat diced tofu with batter and deep fry in hot oil in 2 to 3 batches, until golden brown, about 5 minutes. Transfer tofu to paper toweled lined plate.
  4. Combine soy sauce and corn starch, and make smooth slurry. Set aside.
  5. In a wok, heat 3 tablespoons oil until shimmering on medium high heat. Add ginger and garlic, and sauté them until fragrant, 2 to 3 minutes. Add sugar and let it caramelize until light golden brown, 4 to 5 minutes. Deglaze pan with mirin and vinegar. Let everything cook for 2 to 3 minutes.
  6. Add corn starch slurry and ¼ cup of water. Keep stirring and let sauce thicken, 2 to 3 minutes.. If sauce is too thick add more water. Add fried tofu and stir to coat with sauce. Let tofu cook with sauce for 3 to 4 minutes.
  7. Garnish with peanuts, orange zest and cilantro before serving. Serve with steamed rice and broccoli.

 

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Recipes, Tofu Forward

Orange Tofu

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Orange Tofu

 

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Orange Tofu

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
For Sauce:
  • 2 tablespoons neutral oil
  • Orange peel from one orange, sliced
  • 1 jalapeno pepper, sliced into coins
  • 3 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • ½ cup orange juice
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • ½ teaspoon sesame oil
For tofu:
  • 1 package of extra firm tofu
  • 1 tablespoon corn starch
  • 1 tablespoon soy sauce
  • 2 tablespoons neutral oil
  • 4 to 6 dry red chilies
  • 6 scallions, white parts, sliced
  • 6 scallions, green parts, sliced for garnish
Directions
  1. Drain tofu and remove excess liquid from tofu by putting it between two baking sheets covered with paper towels and weighing it down with cans or a heavy pan. Cut into ½-inch dice.
  2. Whisk corn starch and 1 tablespoon of soy sauce in a large mixing bowl. Add tofu and stir to coat. Let it stand for 30 minutes.
  3. Make sauce: In a sauce pan, heat 2 tablespoons oil on a medium high heat until shimmering. Sauté orange peel, ginger, garlic and jalapeno pepper until soft, 2 to 3 minutes. Add rest of the ingredients and let sauce simmer for 10 to 15 minutes or until reduced by half. Pass sauce through sieve. Set aside.
  4. Heat 2 tablespoons oil in a wok or frying pan until shimmering. Stir fry tofu with white parts of scallions and chilies until golden brown, 10 to 12 minutes. Add sauce and let tofu cook with sauce for 5 to 7 minutes. Add green parts of scallions, stir and serve immediately over steamed rice.

 

 

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