General Tso’s Tofu

General Tso's Tofu

Prep time: 

Cook time: 

Total time: 

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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Chili Tofu

Chili Tofu

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe is adapted from Chef Grace Young’s recipe of Chinese Burmese Chili Chicken.
Ingredients
Marinade:
  • 1 teaspoon corn starch
  • 1 teaspoon flavorless oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper
Stir Fry:
  • 1 tablespoon flavorless oil
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt or to taste
  • 2 teaspoons minced garlic
  • 2 teaspoon minced ginger
  • 1 packet extra firm tofu
  • 1 medium onion, cut into 1 inch chunks
  • 1 red bell pepper, cut into 1 inch dice
  • 1 green bell pepper, cut into 1 inch dice
  • 1 Anaheim chili or poblano pepper, cut into 1 inch dice
  • 1 medium zucchini, cut into 1 inch dice
  • 2 tablespoons vegetarian fish sauce
  • ½ teaspoon corn starch
  • ¼ cup water
Directions
  1. Cut tofu into ½ inch slices. Drain the liquid of the 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. Combine marinade ingredients and diced tofu in a medium mixing bowl.
  2. Heat 1 tablespoon oil in a wok or a wide heavy bottomed pan. Stir fry onion until tender, one minute. Make space for tofu in the wok by moving onion on one side of wok and stir fry tofu, 3 to 4 minutes. Once the tofu is golden brown, add peppers and zucchini. Stir fry for a minute or two until vegetables are tender but crisp.
  3. Add spices, ginger, garlic and fish sauce and stir the contents of wok to evenly coat tofu and vegetables with spices. Season with salt. Combine corn starch and water in a small bowl. Add corn starch mixture in wok and stir fry for one more minute. Serve hot over rice.

 

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Cashew Tofu

I made Cashew Tofu using the recipe of Cashew Chicken by Ree Drummond by replacing chicken with 1 package of extra firm tofu.

Before using tofu, drain the liquid of the 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 1/2 inch dice and follow the recipe.

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Orange Tofu

Orange Tofu

 

I made Orange Tofu using the recipe of Orange Beef by replacing beef with 1 package of extra firm tofu.

Before using tofu, drain the liquid of the 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 1/2 inch dice and follow the recipe.

 

 

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