Crispy General Tsos Tofu Recipes
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
Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything.
Provided by The Hungry Vegan
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 373.8, Fat 4.9, SaturatedFat 1, Sodium 2050.1, Carbohydrate 72.7, Fiber 2.6, Sugar 57.4, Protein 14.7
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- Cut tofu into 1-inch pieces and transfer into a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes.
- Mix all the ingredients for the sauce. If you’re using pre-made General Tso’s Sauce, shake the sauce to let the cornstarch dissolve completely, pour 1/3 cup sauce into a bowl, add 1/3 cup stock, mix well.
- Prepare herbs for the stir fry. You could use a cheese grater to mince the ginger faster. For garlic, press a chef’s knife with your palm to crush it, so it’s easy to peel. Then use a garlic press to mince it.
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- Drain the excess liquid from the tofu then gently press the whole block of tofu between two sheets of paper towel to drain more moisture.Cut the tofu into 1 inch cubes.*After cutting the tofu block into cubes, you can drain more moisture by gently squeezing each cube between some paper towel. This will allow your tofu to stay crispier, longer.*
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