Indulge in the tantalizing flavors of General Tso's Tofu, a delectable vegan rendition of the classic Chinese dish. This plant-based version offers a healthier alternative while retaining the bold and savory taste of the original. Our recipe collection features three variations of this beloved dish, catering to diverse dietary preferences and culinary skills. The first recipe showcases a traditional General Tso's Tofu, delivering a perfect balance of sweet, sour, and umami flavors. The second recipe introduces a simplified version, utilizing a store-bought sauce for added convenience. Lastly, our gluten-free General Tso's Tofu caters to those with dietary restrictions, ensuring everyone can relish this culinary delight. Discover the versatility of tofu as it absorbs the rich sauce, resulting in a satisfying and protein-packed meal. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating an unforgettable General Tso's Tofu experience.
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GENERAL TSO'S TOFU
Crispy tofu coated in a spicy, sweet, and salty sauce. I'm not a vegetarian but this is the best General Tso's dish I've had. I like to serve it over rice and garnish with sesame seeds and green onions.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 298 calories, Carbohydrate 25.8 g, Fat 18.5 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 1455.9 mg, Sugar 9.9 g
CRISPY GENERAL TSO'S TOFU
Crisp, lightly fried chunks of tofu are tossed in a homemade sweet and spicy sauce. This method helps the tofu to get super crispy outside and tender, chewy on the inside. Serve over white rice if desired.
Provided by Buckwheat Queen
Categories Main Dish Recipes Stir-Fry
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes together in a small bowl. Set sauce aside.
- Place remaining cornstarch in a resealable, zip-top plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
- Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn the pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels.
- Pour out any remaining oil. Add the white parts of the green onions and cook until fragrant, about 1 minute. Pour in the sauce. Allow to heat and thicken, about 2 minutes. Return the tofu to the wok and toss to coat. Discard ginger. Garnish with green onion tops, peanuts, and sesame seeds.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 31.4 g, Cholesterol 1.7 mg, Fat 31.5 g, Fiber 2.3 g, Protein 15.6 g, SaturatedFat 2.7 g, Sodium 1226.3 mg, Sugar 10.6 g
GENERAL TSO'S TOFU STIR-FRY
General Tso refers to the sauce rather than the dish itself - this sweet sticky sauce, usually served with chicken, is a staple of North American Chinese restaurants.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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 SUB
Tyler Kord, the chef-owner of the No. 7 Sub shops in New York, has made the submarine a thing of juiciness, beauty and exoticism. "I like soft bread and fancy ingredients inside," said Mr. Kord, who worked at a Subway when he was 16, in Ithaca, N.Y., and eventually became sous-chef at Jean-Georges Vongerichten's Perry Street restaurant in New York. Take General Tso's Tofu Sub, a brilliant study of layered textures and flavors. The centerpiece is a deep-fried panko-crusted rectangle of firm tofu, golden and crusty outside, and creamy inside. Mr. Kord layers the tofu between edamame purée, homemade pickled cucumbers and a piquant sauce named after General Tso that includes ginger, garlic, soy sauce, vinegar, sesame oil, sugar and chilis. The blender does the work, in three quick steps. The result is startling. It is what Mr. Kord wants it to be: crunchy, creamy, salty, sweet and sour, all in one bite.
Provided by Elaine Louie
Categories lunch, sandwiches, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 35
Steps:
- For the General Tso sauce: In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.
- For the pickles: In a clean blender combine garlic, ginger, shallot, sesame oil, sugar, salt and chili. Blend until slightly smooth, but still mostly chunky. Transfer to a medium bowl, and add the vinegar, scallion and cucumbers. Mix, and set aside.
- For the edamame puree: In a clean blender puree edamame and just enough water to make a smooth paste. Transfer to a small bowl, and set aside.
- For the tofu: In a deep fryer, preheat vegetable oil to 350 degrees. Meanwhile, in a small bowl, mix together salt, sugar, paprika, garlic powder and onion powder. Place the tofu on a plate, and sprinkle both sides of the tofu with about a tablespoon or more of the salt mixture, saving the rest for later use.
- In a medium bowl, whisk together the egg whites and cornstarch until blended and smooth. Place panko in a shallow bowl. Dip the seasoned tofu slices into the egg white batter, gently shake off excess batter, and dip in panko, covering the tofu thoroughly. Deep-fry in the oil until deep golden brown, about 4 minutes. Remove and drain.
- For assembly: Cut the subway rolls open lengthwise. Spread one side of each with edamame purée, and the other side with mayonnaise. Quickly dip both sides of the fried tofu in the General Tso sauce, and place two slices of tofu, end to end, on one side of each subway roll. Top the tofu with drained pickled cucumbers, garnish with a sprinkle of sesame seeds, and finish by topping with the other side of the roll. Cut in half, and serve immediately.
Tips:
- Use extra firm tofu: This will help the tofu hold its shape better when cooking.
- Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.
- Marinate the tofu: This will help the tofu absorb more flavor.
- Use a light cornstarch coating: This will help the tofu get crispy without being too heavy.
- Cook the tofu in a hot pan: This will help the tofu get crispy on the outside and tender on the inside.
- Use a flavorful sauce: This is what will really make your General Tso's tofu shine.
Conclusion:
General Tso's tofu is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of protein and vegetables, and it's also a great option for those who are looking for a healthier alternative to traditional General Tso's chicken. With its crispy texture, flavorful sauce, and easy-to-follow recipe, General Tso's tofu is sure to become a favorite in your household.
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